INGREDIENTS & EQUIPMENT
1 qt/1 liter organic full-fat cow’s milk kefir
Glass container for storing
Place the cheese cloth over the strainer and pour the milk kefir into it.
Place the strainer over a bowl and let the whey drain off for 12-24 hours. One the kefir has stopped dripping, wrap the cheese in the cheese cloth hang it above a bowl or jar.
Continue to hang until the cheese has the desired consistency.
If you wish to have “hard cheese”, place the wrapped cheese between two plates, and place a heavy item on top (you may use a heavy can or a few books) . Start with a minimal amount of weight and continue to increase the weight every few hours until the dripping stops.
Hard kefir cheese is generally crumbly and can be grated.
What are the benefits of this dish?
Kefiran is an exo-polysaccharide produced by Lactobacillus kefiranofaciens, which is one of the dominant bacterial strains found in kefir. It contributes to the taste and texture of kefir, as well as the structure of the kefir grains themselves.
Milk kefir is a good source of probiotics, vitamins, minerals and essential amino acids that support healing and repair of the gut mucosa. Milk kefir is particularly rich in vitamins A, B1, D, K2, folate, B12, calcium, magnesium, and phosphorus.
Some of the health benefits attributed to kefir include, protection from gastrointestinal diseases, providing nutrients necessary for optimal bone health and regulating immune function.
Although not as widely popular as other fermented dairy products, such as yogurt and cheese, kefir has been consumed and associated with health benefits for 100s of years; originally by communities in the Caucasian mountains.
Kefir is traditionally made with cow’s milk but it can be made with milk from other sources such as goat, sheep, buffalo, or coconut milk.