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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 days or so to allow the whey to separate out.
The curds separate out too and float on top with the Kefir grains.
Once you separate the grains from the curd, you can squeeze the last of the whey out and you’re left with soft, tasty, Milk Kefir cheese that, in my mind, rivals any of the tastier, mature. cheeses for bite.