1quart of fermented kefir
1 tsp sea salt (optional)
This simple kefir cheese can be made when your kefir is thick and creamy, or fermented to the point of separation into curds and whey. Make sure to remove kefir grains. Pour the kefir into a muslin cloth, cotton muslin bag or thin tea towel draped over a bowl or pot (to catch the whey). Tie and hang your bundle above your container and allow the whey to drain off for 6 to 8 hours, or until your desired thickness is achieved. For a firmer cheese, see below! Otherwise, remove fresh cream cheese from cloth, season with 1 tsp of salt (optional) and store in an airtight container in the fridge for up to 2 weeks.
For a firmer cheese, open the cloth and sprinkle 1 teaspoon of fine sea salt in and mix in well. Twist the cloth into a tight bundle and place it in a colander or basket cheese mold. Set a small plate on top and place a jar of water or can of tomatoes (or something of similar weight) on top. You may gradually increase the weight every few hours until the dripping stops. Remove your cheese from the cloth and store in an airtight container in the fridge for up to 3 weeks. Hard kefir cheese is generally crumbly.
Reserve the whey for other fermenting projects (refrigerate for up to 30 days).