How Make Kefir Cheese (4 Steps)

Kefir is a fermented cow's, goat's or sheep's milk similar to thin yogurt. The name derives from the Turkish word "kef" which means good health. Like yogurt or raw milk, Kefir separates into curds and whey when left to stand for a day or two. These curds make a simple, soft Kefir cheese.

Kefir grains are the enzyme that starts the fermentation process. The grains are a culture of yeast and bacteria which originated in the Caucasus and Asia Minor regions. They resemble small pieces of cauliflower, range in size between a grain of wheat and a walnut and are available in most health food shops.

Things You'll Need

Raw milk
Kefir grains
Linen cloth or coffee filter

Plastic colander
Glass or ceramic bowl

Instructions

Warm the milk over a low heat for about 40 minutes until slightly reduced. Allow to cool.
Add kefir grains to the milk in the proportion of 10 to 50 times the volume of milk to grains. Substitute the grains with one glass of shop bought kefir if necessary. Leave to ferment at a warm room temperature for 24 hours.
Line the colander with a linen cloth or coffee filter. Place the colander over a deep bowl or container. Pour the kefir into the colander and leave to strain overnight or until the soft cheese residue is the consistency you prefer.
Remove the kefir grains. Dry and re-use the grains for the next batch of cheese.

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