Kefir whey

Kefir whey

“I’ll make you feed on berries and on roots,
And feed on curds and whey, and suck the goat,
And cabin in a cave, and bring you up
To be a warrior, and command a camp. ~William Shakespeare (1564-1616)
‘Titus Andronicus’ Act IV Scene II


One of the things I hope to accomplish with this blog is to make it easy and common place to have cultured foods as part of your everyday life. Let’s face if it is to hard or complicated most people are not going to do it. So If I can teach you a few things to make life easier, hopefully you will start making and enjoying these life giving foods. Making kefir whey and and cheese is something I do many times a week. It doesn’t take long and will cultured a multitude of foods. Kefir has so many probiotics, at least 30, and that does not even account for the good yeast that you get too. So grab your kefir, a bowl and a coffee filter and we are ready to begin. Easy, I promise.

 
 

How to make Kefir Whey & Kefir Cheese
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This does not work the same for store-bought kefir. It never really thickens right and remains runny. Homemade kefir is the way to go if you are making kefir cheese. You also get the added benefits of large colony's of beneficial bacteria that is in homemade versus commercial brands.
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Ingredients
Instructions
  1. Place a basket style coffee filter in a strainer and place the strainer in a bowl. Pour prepared kefir into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter.
  2. Cover and place in the fridge overnight. I normally get about 1 cup of whey and 1 cup of kefir cheese out of 2 cups of kefir.
  3. The next day you have a beautiful lump of kefir cheese in the filter.
  4. Remove the cheese from the strainer and save the whey that has dripped into the bowl for making fermented drinks or cultured vegetables by placing the whey in a glass jar in the fridge.
  5. You can use the cheese immediately or place it in an airtight container in the fridge.
Notes
You can flavor this with herbs and spices and make a nice cheese spread. You can also use this like plain cream cheese. By making this is the fridge it will make you cheese less sour because it doesn't continue to ferment on your counter at warmer temperature. This will make it taste milder and also it keeps from attracting fruit fly's in the summer.

 

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