If you like this, then please share!

Kefir Cheese & Whey

by

Kefir Cheese & Whey
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 colonies of beneficial bacteria that is in homemade versus commercial brands.~Donna
Print Recipe
Add to Meal Plan
(Members only)
This recipe has been added to your Meal Plan
Ingredients
Servings: cup
Units:
Instructions
  1. Place a basket style coffee filter in a strainer and place the strainer in a bowl.
  2. Pour prepared kefir into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter.
  3. Cover and place in the fridge overnight.
  4. The next day you will have a beautiful lump of kefir cheese in the filter.
  5. Remove the cheese from the strainer. You can use the cheese immediately or place it in an airtight container in the fridge.
  6. 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.
Recipe Notes

I normally get about 1 cup of whey and 1 cup of kefir cheese out of 2 cups of kefir.

CulturedFoodLife.com
9 Responses to "Kefir Cheese & Whey"
  1. I make raw whey all the time by curdling raw cow’s milk and separating the curds and whey. I have used this whey in cultured vegetable recipes in the past with good results. Can I use raw whey and kefir whey interchangeably, depending what I have on hand that day?

    Thank you,
    Marti

Leave a Reply

Your email address will not be published. Required fields are marked *


If you like this, then please share!
QR Code Business Card