Kefir cheese is a mind-blowing taste-tastic discovery.
The freshest cheese I have ever tasted. And I brought it into being!
I am in awe I can make cheese. And such a digestible and delicious one at that.
A soft cheese, it is dreamily delicious with olive oil, chopped fresh garlic and a tiny sprinkle of salt. Or try Annie’s recipe with pureed herbs. (Thank you, I will).
- Strain the fermented milk in a non-metallic sieve or muslin cloth
- Keep grains* for the next batch, and, if plentiful, for cheese**
- Drink the fermented milk (or use in a smoothie)
- Place the strained grains in a clean jar and, leaving room at the top for expansion, cover with fresh, room-temperature whole milk (preferably organic for added nutrients and taste plus care for dairy cows, wildlife and the soil)
- Cover with breathable cover or do kefir the anaerobic way ***
- Let jar sit at room temperature (or airing cupboard) away from direct sunlight for 24 hours approx. Non-cold is key to encouraging those kefir grains to do their fermentation thing
**Strain the grains for cheese through a muslin. My casual method: Let the grains sit a few hours in the strainer – plastic/non-metallic it has to be.
** *Oxygen in or out (anaerobic) for fermentation? Following my previous blog on milk kefir, I had a big discussion with friends on Facebook as to which method was best. It turns out both methods get results.
I sling a tea-towel over the fermenting milk. Am no longer obsessed with the perfect cover/elastic band although it was that detail that gave me confidence when I began kefir-making.
*By the way, kefir grains are not actually grains. They are SCOBYs or Symbiotic Communities of Bacteria and Yeast.
“Ayyyy, my scobys.” Like the Fonz.
The SCOBYs, my new best friends, feed on the fresh milk, thus fermenting it, making it digestible and delicious. Check out the beneficial health effects of kefir and buy grains here too. Or ask a kefir-making friend for grains.
Having generated sufficient kefir grains to eat as soft cheese feels like my reward for tending them.
Ayyyyy. Thanks, SCOBYs.