International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Kefir (Eastern European)

Kefir Cheese: A Creamy Delight from Fermented Milk

Transform your homemade milk kefir into a tangy and spreadable kefir cheese. This simple recipe utilizes the ancient technique of straining to create a versatile dairy product, perfect for dips, spreads, or even as a substitute for cream cheese. This technique is common in many cultures that utilize fermented dairy products.

Prep Time
5 minutes
Cook Time
8-24 hours (draining)
Servings
Approximately 1-2 cups of kefir cheese
Ingredients
  • 4 cups Prepared Milk Kefir
  • 1/4 teaspoon Salt

Preparing the Straining Setup

Line a colander or sieve with several layers of cheesecloth or a clean muslin cloth. Place the colander over a bowl to collect the whey (the liquid that separates from the kefir).

Step 1: Pour in the Kefir

Gently pour the prepared milk kefir into the cheesecloth-lined colander. Sprinkle the salt evenly over the kefir. The salt helps to draw out more moisture and enhances the flavor.

Step 2: Draining the Kefir

Gather the edges of the cheesecloth and tie them together to form a small sack. Suspend the sack over the bowl, allowing the whey to drip out. You can use a wooden spoon or a hook to hang the sack. Alternatively, you can simply leave the kefir in the colander covered by the cheesecloth.

Step 3: Refrigerate and Drain

Place the bowl with the colander and kefir cheese in the refrigerator. Allow the kefir to drain for 8-24 hours, depending on the desired consistency. The longer it drains, the thicker and drier the cheese will become. Check the bowl periodically and discard the collected whey.

Step 4: Enjoy Your Kefir Cheese

Once the kefir cheese has reached your desired consistency, remove it from the cheesecloth. Transfer the cheese to a clean container and store it in the refrigerator. Kefir cheese can be used as a spread on crackers or bread, as a dip for vegetables, or as a substitute for cream cheese in recipes. It can also be flavored with herbs, spices, or garlic to create different variations.

Using the Whey

Don't discard the whey! It is rich in nutrients and can be used in various ways. You can use it as a liquid in smoothies, soups, or baking recipes. It can also be used to soak grains or legumes, enhancing their digestibility. It's an excellent fertilizer for plants too.

Nutrition Facts Estimated per 100g of product

Approximate values for cow's milk kefir cheese:

  • Calories: 120-150
  • Protein: 10-12g
  • Fat: 8-10g (depending on the milk used)
  • Carbohydrates: 3-4g
  • Calcium: 150-200mg
  • Probiotics: Varies depending on the kefir used

Other Considerations for Nutrition

The nutritional content of kefir cheese is concentrated compared to regular kefir, as the whey is removed during the straining process. This results in a higher protein and fat content per serving. Using whole milk will increase the fat content, while using skim milk will reduce it.

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FAQ

  • How long does kefir cheese last in the refrigerator?

    Kefir cheese can be stored in the refrigerator for up to a week.
  • Can I flavor kefir cheese?

    Yes, you can add herbs, spices, garlic, or even sweet ingredients like honey or fruit to kefir cheese to create different flavors.
  • What consistency should I aim for?

    The consistency of kefir cheese can be adjusted by varying the draining time. For a creamier consistency, drain for a shorter period (8-12 hours). For a thicker, drier cheese, drain for a longer period (18-24 hours).
  • Can I freeze kefir cheese?

    Freezing kefir cheese may alter its texture, making it slightly grainy. However, it is still safe to eat. It's best used in cooked applications after freezing.