Cream Cheese & Whey
An easy recipe to turn your milk kefir or coconut kefir yogurt into cream cheese and whey for fermenting other recipes.
Equipment
- Quart canning jars
- Batter bowl or medium bowl.
- Large sieve
- Muslin or cheesecloth
- spoon, straw or chopstick to tie off muslin
Ingredients
- 1 quart milk kefir or coconut kefir fully cultured
Instructions
- Set up the batter bowl with the large sieve.
- Drape the muslin or cheesecloth inside it.
- Pour the kefir into the cheesecloth and cover with a plate or cloth for 2 hours or so. If you need to leave the house just put it in the fridge.
- Pour out the whey into a jar for other use or coconut kefir water for drinking.
- Place a wooden spoon, chopstick or straw across the top of the bowl and lift the opposite corners of the cheesecloth and tie off over it. This will help squeeze out the remaining moisture from the kefir.
- Remove the sieve and let the cheese hang and drip into the bowl. Place back in fridge for a few hours or overnight.
- Remove the cream cheese ball from the cheesecloth and store in a glass airtight container for up to two weeks.