Hard Kefir Cheese

 

What You Will Need:


Pour the milk kefir into the cheesecloth, cotton bag or tight weave towel. Hang above a bowl or jar and allow the whey to drain off for 12-24 hours. One the kefir has stopped dripping, wrap the cheese in the cheese cloth or towel and place it in a colander. Set a plate on top of the cheese and weigh the cheese down using canned foods or something similarly heavy. Start with a minimal amount of weight and continue to increase the weight every few hours until the dripping stops.

Hard kefir cheese is generally crumbly and can be grated like mizithra or similar style cheeses.


Note: The whey strained from the kefir can be used for soaking grains or inoculating fermented vegetables, fruits or condiments.  Whey can also be used in place of water in many recipes and will generally keep for up to 6 months in the fridge.


 



                                                
   
Hard Kefir Cheese


Related Articles & Recipes:

 

Related Products:

Milk Kefir Grains Milk Kefir Grains
Milk Kefir Starter Culture Milk Kefir Starter Culture
Cotton Bag for Making Soft Kefir Cheese
Cotton Bag for Making Soft Cheese

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