• Option 1 —Kefirko Yogurt and Cheese Strainer

  
• If using the Kefirko Yogurt and Cheese Strainer, place the yogurt in the cheese strainer. Cover with the lid and let it strain for at least six hours. Once most of the whey has naturally drained off, I like to take it a step further by adding the Kefirko spring press.

  
• It will gently press out even more whey, helping you create a firmer, thicker yogurt cheese in less time. It’s such a handy tool, especially when you want that rich, spreadable consistency. Proceed to step 3 under "Option 2-Using a Coffee Filter and Strainer" or check out the video

  

Option 2 — Using a Coffee Filter and Strainer

• Place a basket-style coffee filter in a strainer and place the strainer in a bowl. Pour prepared L. reuteri Yogurt into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter. Cover and place in the fridge overnight or 24 hours for firmer cheese.

  
• The next day you will have a beautiful lump of cheese in the filter.

  
• Remove the cheese from the strainer. You can use the cheese immediately or place it in an airtight container in the fridge.

  
• Save the whey that has dripped into the bowl. You can make fermented drinks or cultured vegetables. Just place the whey in a glass jar in the fridge.

  
• You can also add herbs, garlic, or even a touch of fruit purée to your yogurt cheese before pressing—it absorbs flavor beautifully! For a soft, creamy spread, press for 2–4 hours. For a firmer, sliceable cheese, let it press overnight in the fridge. It’s so easy to customize, and it always feels like you’re making something extra special, right in your own kitchen.