Name: Kefir Creamy Cheese
Yield: 4 servings
Ingredients: Updated file: 08/02/2025; Note: With one liter of kefir, you get a cheese spread of about 250 grams.; Kefir milk prepared after 24 hours at a temperature of 20ºC and where we see that it is; begins to separate the whey from the curd.; Strain the kefir and rinse the grains and the jar with water and renew the milk as always.; To prepare the cheese from kefir we will need a fine strainer, a clean kitchen cloth, and another; container to collect the whey.; Place the strainer over the bowl, cover it with a clean cloth, and pour in the kefir.; While the kefir is still very liquid, we will let it drain in the strainer.; When it begins to thicken, that is, when if we move the cloth we see that the curd separates from the; cloth, seeds we will tie the ends and make a bundle with the cloth. 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.; If we want a thicker cheese; If we want to make a slightly thicker cheese when it has been draining for a few hours, we transfer the cloth with; the cheese in a mold with holes, or in a smaller strainer, we put a weight of 1 kg on top and leave it to; the refrigerator for 24 hours with a container to collect the whey underneath.; If we want a slightly aged cheese; In this case during the process we will be twisting the bundle from time to time so that it releases the; maximum serum and so that the bundle does not decompress once pressed. We will let it drain; during 4 hours.; Prepare a 20 brine bath with 500 ml of water and 100 grams of fine salt.; Submerge the package in the brine for 1 hour (do not remove the cheese from the cloth because it would fall apart).; Brine

Kefir Creamy Cheese

A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.

Ingredients

Servings:

Ingredients

Updated file: 08/02/2025
Note: With one liter of kefir, you get a cheese spread of about 250 grams.
Kefir milk prepared after 24 hours at a temperature of 20ºC and where we see that it is
begins to separate the whey from the curd.
Strain the kefir and rinse the grains and the jar with water and renew the milk as always.
To prepare the cheese from kefir we will need a fine strainer, a clean kitchen cloth, and another
container to collect the whey.
Place the strainer over the bowl, cover it with a clean cloth, and pour in the kefir.
While the kefir is still very liquid, we will let it drain in the strainer.
When it begins to thicken, that is, when if we move the cloth we see that the curd separates from the
cloth, seeds we will tie the ends and make a bundle with the cloth. 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.
If we want a thicker cheese
If we want to make a slightly thicker cheese when it has been draining for a few hours, we transfer the cloth with
the cheese in a mold with holes, or in a smaller strainer, we put a weight of 1 kg on top and leave it to
the refrigerator for 24 hours with a container to collect the whey underneath.
If we want a slightly aged cheese
In this case during the process we will be twisting the bundle from time to time so that it releases the
maximum serum and so that the bundle does not decompress once pressed. We will let it drain
during 4 hours.
Prepare a 20 brine bath with 500 ml of water and 100 grams of fine salt.
Submerge the package in the brine for 1 hour (do not remove the cheese from the cloth because it would fall apart).
Brine

Step-by-step Guide

Kefir Creamy Cheese

Start with a milk kefir that has rested for 24 hours at a constant temperature of 20ºC, at which point you will observe the whey beginning to separate from the curds.
Strain the kefir using a fine sieve. Thoroughly rinse the grains and the jar with fresh, clean water, and refresh the milk as usual to keep the culture active.
To make cheese from the kefir, you will need a fine sieve, an absolutely clean kitchen cloth, and an additional container to collect the whey as it drains.
Place the sieve over a bowl, cover it with a clean cloth, and gently pour the kefir in. Ensure that the cloth completely covers the bottom of the sieve to facilitate proper filtration.
Allow the kefir, still very liquid, to slowly drain through the sieve. This process may take several hours, depending on the liquid content of the kefir.
When we observe that the kefir has thickened and we notice that the curd separates from the cloth when we move it slightly, tie the corners of the cloth to form a bundle. Tie the bundle with a string and hang it so that the whey continues to drip into the container. One option is to hang the bundle from the handle of a kitchen cabinet.
After letting it drain for about 24 hours, place the bundle in the fridge. Now the creamy kefir cheese is ready to be consumed.

If We Want a Thicker Cheese

If we want to make a slightly thicker cheese, after a few hours of draining, transfer the cloth with the cheese to a mold with holes or a smaller colander. Place a 1 kg weight on top to apply pressure. Leave the setup in the fridge for 24 hours, ensuring a container is placed underneath to collect any whey that continues to drain.

If we want a slightly aged cheese

During the draining process, periodically twist the bundle to extract as much whey as possible, ensuring that the bundle remains compressed after pressing. Allow the cheese to drain for a total of 4 hours.
Prepare a 20% brine bath using a ratio of 500 ml of water to 100 grams of fine salt. Ensure that the salt is completely dissolved in the water before proceeding.
Submerge the cheese package in the brine for 1 hour. It's important not to remove the cheese from the cloth during this process to prevent it from falling apart.
After an hour, remove the package from the brine. Carefully unwrap the cloth and remove the cheese. Handle with care to avoid breaking the cheese during this phase.
Squeeze the cloth to eliminate as much water as possible. Then, wrap the cheese again with the well-drained cloth.
Place the cheese wrapped with the cloth inside a colander, put a 1 kg weight on top, and store the entire set in the refrigerator for 24 hours. Make sure to place a container underneath to collect the whey that will drip out.

Recommendations & Tricks

With one liter of kefir, we will obtain approximately 250 grams of creamy spreadable cheese. It is ideal for applications such as canapés or breakfasts.
We start with milk kefir that has been fermenting for 24 hours at a constant temperature of 20ºC, at which point the whey begins to separate from the curd, showing that it is ready for the next step.
Strain the kefir using a fine strainer. Make sure to thoroughly rinse the kefir grains and the jar with warm water and continue with the process of renewing the milk as usual.
Prepare a fine strainer and place it over a large bowl. Cover it with a clean kitchen cloth and slowly pour the kefir onto it to prevent spills.
Allow the kefir to drain in the strainer until it begins to thicken. During this time, the whey will accumulate in the bowl beneath, which you can reuse in other recipes.
When the kefir has thickened sufficiently, gather the corners of the cloth to form a bundle and tie them with a sturdy string. Ensure the bundle is well-sealed to prevent the cheese from coming out.
Hang the bundle in a cool, ventilated place for about 12 to 24 hours, depending on the desired consistency. The longer you leave it hanging, the thicker the cheese will become.