Kefir is such a versatile cultured food, it can be used to make a variety of other cultured dairy products. Making kefir cheese is a good way to use up excess kefir or kefir that has overcultured and separated.
Save the whey from the draining steps and check out the many uses for whey strained from the kefir.
Pour the milk kefir into the cheesecloth, cotton bag or tight cloth.
Hang above a bowl or jar and drain off whey 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.