So, here's another idea for something to do with all that milk kefir: make a delicious, soft, spreadable, cheesy snack to top crackers or veggies. You could even get creative and develop a honey-sweetened version to dip fruit in!
This recipe below--made in savory form--most closely resembles goat cheese in flavor, since I used a strong 48-hour fermented kefir. Yum!
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| Herby Spreadable Kefir Cheese |
Spreadable Kefir Cheese
(recipe credit:
culturesforhealth.com)
You will need a batch of finished milk kefir, some cheese muslin or several layers of cheese cloth, a strainer, a bowl to put underneath the strainer to catch the whey, and dried or fresh herbs (salt optional).
For a super tangy version that resembles soft goat cheese spread, use milk kefir that has fermented for 48 hours. For a less potent taste, try a 12- or 24-hour ferment.
- Place the cheese cloth in the strainer. Place the strainer on the bowl. Pour the milk kefir into the strainer. Put the whole mess in the fridge for 6-8 hours.
- Come back to check its progress. If it's still too runny, leave it for a few more hours. The consistency of the strained kefir is dependent on how long it
sits and strains for. Save the whey, just in case you want to thin it
out a bit.
- Otherwise, if it's ready to go, remove the strained kefir to a bowl, and stir in herbs (and a few dashes of salt, if you desire). Why not try some snipped chives?
- Eat it up! It's delicious on crackers and veggies, or even as a spread on sandwiches.
Please tell me what you added to your spreadable kefir cheese! Have fun experimenting!
--Joy
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| Soft kefir cheese caressing a slice of homemade bread |
P.S. Curious about how my kefir grains are doing? Look at this beast!
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| Kefir grain gone wild |
