So what can you do with your kefir if you don’t want to ‘just drink it?’

Well this is where the fun begins!
Let’s talk about cheese.
A soft, creamy cheese that’s as easy to make as counting 1-3.
The photo above is a coconut cream cheese. I left it to drain a little longer so it was really dry of all whey. I had a reason for that (I wanted to use it in ice cream and didn’t want too much liquid.)
You can leave it a little less time if you want it creamier.
Gather your goodies
Ooh, Really?!
I bought a 2 litre jug to use for making kefir because the strainer I have is pretty wide and it’s the only vessel into which it fits!
I use this jug ALL the time now.
Not just for straining kefir to make cheese, but also to strain my grains when separating them from prepared cow’s kefir.
My sieve is a perfect fit for it. It’s as though they were meant to be together.
A true love match. 😉
It’s Action Time
You’re not going to believe how easy this is!
Place your strainer into the jug.
Pop a coffee filter (buy the largest one you can find – the ones for home aren’t that big and I’ve bought size large till now).
Take your home-made kefir and pour it into the filter until it’s almost full.
(Do this slowly, as the paper can move about with the weight of the milk gushing in and the milk, if you’re not careful, will spill over the top – which you don’t want to happen.)
The idea of doing this is to separate the milk from the whey.
Find a spot in your fridge for the jug and leave overnight to do ‘it’s thing.’
In the morning you will find a creamy mass of cheese in the top half and a cloudy white liquid (the whey) in the jug.
That’s it!
You have cream cheese.
(Would I let you down and say it was simple pimple if it wasn’t? 😉
We’ll start making recipes with this cheese very soon!
I think you’ll be surprised what it can be used for. And it’s totally delicious.
Just imagine … garlic, dairy cream cheese, fruity coconut cheese spreads/dips, ice cream.
It’s all there for the making ….!
See you tomorrow.
So which milk are you going to make your first cheese from?
