Saturday, 18 June 2022

Kefir cream cheese

Blimey, once these grains start to grow, they really duplicate. I have way to much Kefir to drink or make into smoothies so cheese it is.

After doing the first strain and keeping the liquid for drinking in the fridge, the grains are usually transferred into a new jar, milk added, left on the counter top and off they go. My excess grains are now in the freezer.

After straining, instead of the liquid going in the fridge, it is left on the counter top to carry on working for a second ferment. Anywhere from 6 to 12 hours depending on temperature.

It will seperate into curds and whey. Sieved through a nylon sieve and a clean hankerchief, the whey is stored in the fridge where it will happily stay for a while but is best used as soon as possible.

The curds are left to strain for another 24 hours in the fridge. Flavour how you like, either savoury or sweet. I added salt to taste, fresh thyme and a little black pepper:

It was put into the fridge to firm up. Not sure about a sweet version, maybe for baking? Any way, I have found a version for raspberry, honey and cinnamon.

We had this for lunch on crispy toast. It was quite nice, tart like some Cheshire cheeses. A second batch was flavoured with sun dried tomatoes, garlic and basil:
 

3 comments:

  1. I am considering making kefir and have watched your progress with interest. Now you've demonstrated what looks like very tasty cream cheese, can I ask a few questions please - (1) What is the financial saving for making your own kefir drink v. buying it? (2) I think you said somewhere you were trying kefir to help you sleep - has that worked (3) What quantity of kefir grains did you buy as a starter pack? Thank you

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  2. How clever is that. Well done! xx

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