Milk Kefir cheese

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.

with Capsicum...mmmmmm
with Capsicum…mmmmmm

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, tasty Milk Kefir cheese that rivals any of the softer, tastier cheeses for bite.

Hang the curds and whey to drain.
Hang it to drain the whey from the curds.

A family with a garden near Gawler where we experiment with sustainability.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s