Kefir is so easy to make, you can easily end up with extra! Here's a good way to put some of that bounty to use.
- Pour the milk kefir into the cheesecloth, cotton bag, or tight-weave towel.
- Hang above a bowl or jar and drain for 6 to 8 hours, or until the desired thickness is achieved. Save the whey in a closed container in the refrigerator.
- Remove finished cheese from cloth. Use in recipes in place of cream cheese--will have a more sour and stronger taste than standard cream cheese.