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Homemade cheese from kefir

Author
Cookinero 8 Apr 2025
3660
Homemade cheese from kefir

It turns out that making cheese at home is very easy. You will need the simplest ingredients. Cheese made at home consists only of natural products. Its taste is tender and creamy, moderately salty.

How to cook Homemade cheese from kefir

Step 1

Homemade cheese from kefir

Break the eggs into a container, add milk and mix well. Pour the resulting mixture into a saucepan and put on the fire. Bring to a boil.

Step 2

Homemade cheese from kefir

Add kefir into the mixture in a thin stream and cook until curd flakes appear.

Step 3

Homemade cheese from kefir

Line a colander with cheesecloth. Once the whey is clear and the flakes have settled to the bottom of the pan, drain everything into the colander. Add salt to taste to the resulting mixture.

Step 4

Homemade cheese from kefir

Squeeze the resulting mass and wrap it in cheesecloth. Place the press on top. Leave the cheese for 10 hours to drain all the excess whey.

Step 5

Homemade cheese from kefir

Cut the cheese into pieces and serve.

Homemade cheese from kefir - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute yogurt for kefir, but the texture might be slightly different. Yogurt is thicker, so you may need to thin it with a little water to match kefir's consistency.
Homemade kefir cheese can last up to 1 week in the refrigerator if stored in an airtight container. Make sure to keep it away from strong-smelling foods to avoid flavor absorption.
Unfortunately, this recipe relies heavily on dairy (milk, kefir, eggs). For a dairy-free alternative, consider using plant-based milk and yogurt cultures, though the results will differ in taste and texture.
If the cheese is too crumbly, it may have been pressed too long or had too much whey drained. Next time, reduce pressing time or reserve some whey to mix back in for a smoother texture.
Absolutely! Adding herbs like dill, garlic, or black pepper during Step 3 can enhance flavor. Mix them in after draining but before pressing for even distribution.
Kefir contains less lactose than milk, but trace amounts may remain. If highly sensitive, consider using lactose-free milk and kefir or opting for a dairy-free alternative.
Freezing is not recommended as it can alter the texture, making it grainy or crumbly. For best quality, consume fresh or refrigerate for short-term storage.
This cheese works well in salads, on toast, or as a spread. It also pairs nicely with fruits like grapes or figs, or drizzled with honey for a sweet-savory combo.

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