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I recently added a page on Milk Kefir to our Fermentation page. I’d like to expand on that a little with this picture of Milk Kefir cheese.
I mentioned on the page that you could leave Milk Kefir an extra two or three days. The curds separate out too and float on top with the Kefir grains
To separate the liquid from the grains and curd, its best to hang the mix so that the whey can drain out. Then you can squeeze the last of the whey out by hand. You’re left with soft, tangy Milk Kefir cheese that rivals any of the softer, tastier cheeses for bite.