How to Strain Kefir

What You Will Need:

• Milk Kefir
• Butter Muslin (tight weave cheese cloth), Cotton Bag or Tight Weave Dish Towel

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 2-4 hours depending on the thickness desired (generally the consistency of yogurt). Once the kefir has reached the desired consistency, place it in the refrigerator.  Strained kefir can then be used in place of yogurt or even sour cream depending on the final texture. Straining the kefir further will yield a soft, firm or hard type of cheese:

• Soft Kefir Cheese
• Kefir Cream Cheese
• Hard Kefir Cheese

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.

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