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. Hang your cloth bundle for 12-24 hours at room temperature. Then, open the cloth and sprinkle one 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.
Photo sourced from Cultured Food Life