Name: Kefir Creamy Cheese
Yield: 4 servings
Ingredients: With one liter of kefir comes a cheese spread of about 250 grams.; Kefir that has been in milk for 24 hours at a temperature of 20ºC and where we see it starting to separate; the whey of the curd; First, we will strain the kefir and rinse the grains and the jar with water and renew the milk as always.; Tool to prepare cheese from kefir we will need a fine strainer, a clean kitchen cloth, and another; container to collect the whey.; We will place the strainer over the bowl and cover it with a clean cloth and pour the kefir.; Let drain the kefirada for 24 hours; While the kefir is still very liquid, we will let it drain in the strainer.; When it starts to thicken a little, that is, when if we move the cloth we see that it is curdled; separate from the cloth, then we will make a bundle with the cloth and hang the bundle tied with a string of; way that the whey continues falling into the container. It can be hung from the kitchen cabinet handle.; After 24 hours we put it in the fridge and have it ready to eat as creamy cheese.; We want a thicker cheese; If we want to make a slightly thicker cheese when it has been draining for a few hours, we move the cloth with; the cheese in a mold with holes, or in a smaller colander and we put a weight of 1 kg on top and let it; to the refrigerator for 24 hours with a container to collect the whey underneath.; We want a slightly aged cheese; In this case during the process unwrapped of the bundle we will be twisting the bundle from time to time because; Sorry, I can only translate ingredient names. Could you provide an ingredient name for translation?; drain for 4 hours.; Now we will make a brine bath of 20; Submerge the package in the brine for 1 hour (do not remove the cheese from the cloth because it would fall apart); Passada l'hora traiem el paquet de la salmorra i amb molt de compte desemboliquem el drap i retirem el

Kefir Creamy Cheese

Kefir creamy cheese is a smooth and mildly acidic spread, made from milk fermented for 24 hours, ideal for spreading on bread.

Ingredients

Servings:

Ingredients

With one liter of kefir comes a cheese spread of about 250 grams.
Kefir that has been in milk for 24 hours at a temperature of 20ºC and where we see it starting to separate
the whey of the curd
First, we will strain the kefir and rinse the grains and the jar with water and renew the milk as always.
Tool to prepare cheese from kefir we will need a fine strainer, a clean kitchen cloth, and another
container to collect the whey.
We will place the strainer over the bowl and cover it with a clean cloth and pour the kefir.
Let drain the kefirada for 24 hours
While the kefir is still very liquid, we will let it drain in the strainer.
When it starts to thicken a little, that is, when if we move the cloth we see that it is curdled
separate from the cloth, then we will make a bundle with the cloth and hang the bundle tied with a string of
way that the whey continues falling into the container. It can be hung from the kitchen cabinet handle.
After 24 hours we put it in the fridge and have it ready to eat as creamy cheese.
We want a thicker cheese
If we want to make a slightly thicker cheese when it has been draining for a few hours, we move the cloth with
the cheese in a mold with holes, or in a smaller colander and we put a weight of 1 kg on top and let it
to the refrigerator for 24 hours with a container to collect the whey underneath.
We want a slightly aged cheese
In this case during the process unwrapped of the bundle we will be twisting the bundle from time to time because
Sorry, I can only translate ingredient names. Could you provide an ingredient name for translation?
drain for 4 hours.
Now we will make a brine bath of 20
Submerge the package in the brine for 1 hour (do not remove the cheese from the cloth because it would fall apart)
Passada l'hora traiem el paquet de la salmorra i amb molt de compte desemboliquem el drap i retirem el

Step-by-step Guide

We want a thicker cheese

If we want to make a slightly thicker cheese, after it has been draining for 3 or 4 hours, transfer the cheese wrapped in the cloth to a mold with holes or to a smaller colander. Place a 1 kg weight on top of the cheese and leave it in the refrigerator for 24 hours. Ensure there is a container underneath to collect any whey that drips off.

We want a slightly aged cheese

In this case, during the draining process, twist the bundle from time to time to extract as much whey as possible and to prevent the bundle from decompressing once squeezed. Let it drain for 4 hours in a cool place.
Now, prepare a brine bath with a 20% concentration. Ensure the mixture is well dissolved before proceeding to the next step.
Submerge the cheese bundle in the brine for 1 hour. It's important not to remove the cheese from the cloth, as it could fall apart during this process.
After one hour, remove the bundle from the brine and, very carefully, unwrap the cloth and take out the cheese. Squeeze the cloth to remove as much water as possible and rewrap the cheese with the same clean cloth.
Place the cloth with the cheese inside a colander and put a 1 kg weight on top. Leave it in the refrigerator for 24 hours, ensuring there is a container underneath to collect any serum that may drain.

Recommendations & Tricks

When straining the kefir, use a fine cheesecloth or a fine mesh strainer to ensure that the whey is completely separated from the curds without losing too many solids.
To add a special touch to the creamy cheese, mix in freshly chopped herbs like chives, oregano, or a dash of black pepper just before serving.
Store the freshly made creamy cheese in an airtight container in the refrigerator. It will stay fresh for about 5-7 days, but always remember to use clean spoons to avoid contamination.