If you are already making kefir, then this creamy, healthy cheese will be so crazy easy to make!
Place the coffee filter in the strainer. Place the strainer over the large glass mixing bowl. Take a cup or two of fresh kefir (this can be first cultured kefir actually… without the added second fermenting step) and simply pour it into the coffee filter. Cover with a plate or plastic wrap. Place carefully in the refrigerator for 24 hours. The kefir solids will gather in the filter, and the cultured whey will drip into the glass bowl.
YOU JUST MADE KEFIR CHEESE! Do a little jig to release the excitement, and then return to the post to see what you can make now that you have mastered kefir cheese.
Ok, now. Just scrape the kefir cheese from the coffee filter into a bowl with an airtight lid. The cheese will be good for 3 to 4 weeks in the refrigerator!
Before we get to a recipe for the kefir cheese, please know that the cultured whey is an absolute golden product. Very pricey cleansing drinks are made by Beyond Organic (a great company for impeccable quality foods and supplements) using cultured whey with fruit juices and quality water and some flavor oils. Although this post is not going into details about the whey, I just wanted to mention that it is well worth exploring the options! The whey can be used also to culture vegetables. If you choose to toss it aside for now, perhaps make plans to explore all the many things that whey can do for your health in the near future. As you enjoy using kefir cheeses, kefir whey shouldn’t be overlooked. I will work on posting some specific ideas soon. (And I would so welcome any of your ideas too! Please comment at the bottom of this post. Love, love hearing from you!)
Let’s get back to the kefir cheese… it can be used in all sorts of recipes. Kefir cheese will have a bit of a sour taste compared to cream cheese, but it will also add wonderful probiotics to all your creations — assuming you don’t heat them. (Remember that heat does kill the good bacteria from the kefir, but the vitamin and mineral content is still bio-available.) To be completely honest, I don’t drink my kefir plain, and I don’t eat my kefir cheese plain either. Maybe one day I’ll choose to be a kefir purist, but for now, I need more flavor, flavor, flavor. Nevertheless, kefir cheese is wonderful as a supporting, creamy, probiotic boost to countless recipes!
Dips are some of the best recipes for kefir cheese. Here is a delicious one to try:
2 ripe avocados mashed
1 onion minced
1/2 cup of kefir cheese
1 small tomato chopped
1/4 teaspoon garlic powder
sea salt to taste
juice from 1/2 lime (or lemon works too)
Stir ingredients together and chill for an hour before serving with your favorite chips or cucumber slices or carrot sticks. I love this guac dip just on a spoon!
Hope you enjoy the dip recipe! Ole’!