Kefir Cheese
Make thick, creamy kefir cheese at home with just one ingredient and no special equipment. This easy homemade cheese is tangy, versatile, and delicious as a simple alternative to cream cheese or cottage cheese.
Equipment
- Cheesecloth or cotton tea towel
- colander
- Large bowl to catch whey
Ingredients
- 2 liers (quarts) kefir
- Fine salt (optional)
Instructions
- Let kefir ferment until thick and just beginning to separate. Line a colander with 2 layers of cheesecloth (or a clean tea towel) and place it over a bowl to catch the whey. Gently pour in the kefir.
- Transfer to the refrigerator and let it drain for 4–6 hours for a soft, spreadable cheese, or up to 24 hours for a thicker texture. Draining in the fridge also gives a milder, less tangy flavor that’s more kid-friendly.
- Once it reaches your desired consistency, transfer to a bowl and stir in salt to taste (omit if using in baking or sweet recipes). Store covered in the refrigerator for up to 1–2 weeks.
Notes
- Your yield will depend on how long you let your kefir cheese drain. From 2 quarts of kefir, I usually get about 16 ounces of soft, spreadable cheese.