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Milk Kefir Cheese Recipe

After you’ve made smoothies and pancakes and drank it plain, what else can you do with milk kefir? Why not try making this easy milk kefir cheese recipe.

What is Milk Kefir?

Assuming you already make milk kefir, let’s keep this part short. Milk kefir is a fermented beverage made by adding kefir grains to milk. These grains, also sometimes called a SCOBY (Symbiotic Combination of Bacteria and Yeast) add all sorts of probiotics to the finished product. It can have additional flavors added via fruit, syrup, etc. Milk kefir is tangy, creamy, and sometimes even a little bubbly. Click here for more on milk kefir basics.

Supplies Needed for Milk Kefir Cheese

  • Cheesecloth
  • Strainer
  • Bowl
  • Wooden or stainless steel spoon
  • Whisk

Ingredients for Milk Kefir Cheese Recipe

  • 1 Quart or more of milk kefir
  • Salt
  • Optional: Herbs, fruit, etc. More on that below.
milk kefir cheese on an english muffin from rough and tumble farmhouse

How to Make Milk Kefir Cheese

Ferment the Kefir

First you need to ferment the milk until it becomes kefir. Rather than removing the grains once the milk has thickened up, you will keep them in there until it naturally begins to separate into a curds and whey situation. This takes about two days depending on how hot your house is.

separated milk kefir in a jar rough and tumble farmhouse

Strain the Curds

Place a colander on top of a deep bowl. Line the colander with several layers of cheesecloth. 3-4 layers should do it.

Gently pour the curds into the cloth-lined colander.

milk kefir curds in a cheesecloth lined strainer rough and tumble farmhouse

Remove the Kefir Grains

Using very clean hands, gently feel in the milk for the kefir grains. Remove them and place them in a clean fresh jar and cover with milk as usual.

It’s best to get ALL of the grains or you will have a weird gummy bit in your cheese.

If you have very fine textured grains that are not similar to big cauliflower clumps then do not make cheese with them yet. They need to be in better health before making this recipe. Check out this post for more info on what to do about small kefir grains.

Hang the Curds

Tie up the ends of the cheesecloth and hang the curds from a cupboard door or whatever is easiest. Keep the colander and the bowl underneath it. The bowl to catch the whey and the colander to catch your cheese in case your knot gives out.

Allow to hang for 5+ hours until the cheese is the consistency you like.

milk kefir curds hanging on a cupboard door in a cheesecloth rough and tumble farmhouse

Salt and Flavor

Next you want to remove the cheese from the cloth and place it in a bowl. Add a hefty pinch of salt and stir it in. Give it a taste. If you want it saltier, add some more!

Here you can either stir the curds with a spoon, or I find a whisk gives a much smoother texture.

At this point the kefir cheese is ready to enjoy! Some other options you can mix in…

  • Basil
  • Rosemary
  • Pepper
  • Diced fruit
    • Strawberries
    • Blackberries
    • Raspberries
    • Lemon Zest
  • Honey
  • Maple Syrup
bowl of creamy milk kefir cheese from rough and tumble farmhouse

Chill

The kefir cheese can be used right away or chilled in the fridge to get a firmer consistency.

How long does kefir cheese last?

Stored in the fridge you can expect it to be good for 2-3 weeks. If it starts to smell of look funky then give it the boot.

How much kefir cheese will I get from one quart of kefir?

As with all cheesemaking your large amount of milk doesn’t result in that much cheese. A quart of milk kefir will yield about 1/2- 3/4 a cup of kefir cheese.

How do I eat kefir cheese?

You can use it in place of cream cheese, chevre, or even possibly a ricotta. Anywhere you would use a soft cheese this can easily be subbed in.

Can I freeze milk kefir cheese?

Honestly I have never tried it! If you do, let me know in the comments below how it is when thawed.

Watch and Learn

To see the process in action check out the YouTube video below.

Pin it for Later

milk kefir cheese pinterest graphic

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