Kefir Cheese (Recipe) - Sakura Yubi

Kefir cheese can be used in place of cream cheese and sour cream, and it has the added benefit of probiotics.
I make milk kefir every day, so I can make kefir cheese any day I need it. I no longer buy cream cheese and sour cream because kefir cheese is better for the body and just as delicious.
You can adjust the dryness (denseness) of the cheese and add flavoring of your choice to best suit what you will be using it for (see my recipe below for details). You can use kefir cheese for both savory foods and sweets.
🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
sakurayubi.com...
🔷Equipment
1 Bowl
1 Mesh Strainer
1 Cloth or basket-style coffee filter
🔷Ingredients (4 servings)
500 ml (2.1 cups) milk kefir (Every 500ml of milk kefir yields 250 ml of kefir cheese (and 250 ml of whey).)
🔷Directions
Prepare milk kefir.
Set a strainer over a bowl.
Lay a cloth or basket-style coffee filter over the strainer.
Pour kefir onto the cloth/filter.
Cover the top of the kefir with the cloth/filter.
Place it in the fridge for 1-2 days.
The liquid (whey) will start dripping into the bowl, and kefir cheese will start forming inside the cloth/filter.
And your kefir cheese will be done. Store the cheese in a container in the refrigerator.
Ways to make your kefir cheese drier and denser:
- Method 1 - Gather the edges of the cloth/filter in your hand and squeeze out more whey from the kefir cheese. Be careful not to tear the cloth/filter.
- Method 2 - Wrap the kefir cheese in a paper towel, place it in a container, and wait for the whey in the cheese to be absorbed by the paper towel.
Enjoy!
🔷Recipe Notes
🔸Kefir cheese is quite bland, so you might want to add some flavoring (salt, herbs, sweetener, fruits, etc.) to the cheese, depending on what you will be using it for.
For example, add a bit of salt to the kefir cheese, and it will taste like cream cheese!
In the video, I flavored it with salt, black pepper, and balsamic vinegar. Delicious!
🔸STORAGE: Kefir cheese will last for several weeks in the refrigerator. It will continue to ferment slowly in the refrigerator and gradually get sourer over time.
🔸The whey is rich in probiotics too, so you can make use of it by drinking it or making kefir soda etc. with it.
🔷 About Me
Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo.
My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji.
My website: sakurayubi.com/
Instagram: / sakurayubi
X: / sakurayubi
🔷 Music
Stock media provided by inspiredmelodies / Pond5 : www.pond5.com/
-----------------------------------------------------
#kefir #fermentedfood