Cream Cheese, anyone? Kefir Cream Cheese! - The Fermented Foody

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Cream Cheese, anyone? Kefir Cream Cheese!

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

cream cheese

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.


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.


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?

KISSES - CBemail-signature1



About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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Leave a Comment:

Dawn Little says

Do you have any suggestions for what to do with the Whey after making kefir cheese? I’ve been pouring some into my breakfast oats, but nobody else will touch it – and it’s overrunning my fridge lol. Also, can I freeze it without losing all the probiotic benefits?

    Sarah Jackson says

    Freezing milk or whey does reduce the probiotics. Tests have shown more loss in kefir made with powder starters than grains and, according to my research to date, there are still plenty left to be beneficial, if frozen for up to around 6 months Dawn.

    With regards to whey, I don’t drink cow’s milk or use it in my recipes. My husband makes his own kefir from cow’s milk now, but we have no whey.

    Here are a few ideas for you. The taste is very strong, so I guess it’s a personal choice when adding to foods!

    *Add it to smoothies and protein shakes.
    *Use it in bread making.
    *Drink it straight or add water and drink it that way. It’s full of probiotics! (If you need to sweeten it, add a little fruit and blend.)
    *Add it to baths. Apparently it’s good for the skin.
    *Spray it on leaves that show white/grey mould. It alters the PH balance of the leaves and restores them.
    *Use it to pour into soil for plants that need more acidity than others, if your soil is lacking inacidity.
    *Some people add alcohol, also lime/lemon juice and make cocktails!
    *Add it to mayonnaise.
    *Use it in chutney.
    *As in ingredient in making ginger ale.
    *To make healing tonics.
    *It’s quite common to use whey to ferment vegetables. I use salt and mineral water, but whey is acceptable, although expect a stronger taste.
    Feed it to chickens for a protein boost. Apparently especially useful when they’re moulting.
    *I read someone makes shrimp and corn chowder using whey.
    *Use it in cakes/muffins/pancakes.
    *Make more cheese with it – Mozzarella, Ricotta etc.
    *Perhaps make a soda with it? Add some sugar, a date, some lemon. You’d have lemonade. A little like kefir water.
    *Also a fruit soda. If you second ferment the soda above with berries or any fruit that appeals. Because you don’t have to worry about water kefir grains, I suspect you could add any fruit straight away and it should fizz up. Use very sturdy Grolsch style bottles (not craft ones!) and leave at least 1/4 – 1/3 empty, so they have room to breathe. Soda ferments can be fairly explosive!
    *Culture apples, cinnammon and salt to create a fermented apple sauce.
    *Soak grains, to make them more digestible.
    *Maybe try soaking nuts, to sprout them?
    *Because you can cook with it (yes, you’ll kill the probiotics but it’s still a pre-digested food, which is easier on the body) you could pop it into sauces, soups or hot drinks, porridge, as liquid to cook pasta/rice/potatoes/veg/stews/casseroles etc.
    *Apparently it’s good for hair. Some say it’s been used as a shampoo, hair rinse and even a gel. I’m not sure the aroma would be very attractive though. Haha.
    *Add it to your compost heap.
    *Create a whey marinade.
    *Culture horseradish root with salt and whey to make horseradish.

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