1quart of fermented kefir
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 follow this recipe for Hard Kefir Cheese.) Reserve the whey for other fermenting projects (refrigerate for up to 30 days). Remove fresh cream cheese from cloth and store in an airtight container in the fridge for up to 2 weeks.
Photo sourced from Fermented Food Lab