A brilliant substitute for cream cheese or sour cream. Use it to make dips and salad dressings or come up with your own creations.
- 3 cups kefir
- Place a basket-style coffee filter in a mesh strainer and place the strainer in a bowl. Pour prepared kefir into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter. Cover with plastic wrap and place in the fridge overnight.
The next day you will have kefir cheese in the filter and whey in the bottom of the bowl. You can let it strain another day if you would like the cheese to be denser.
Remove the cheese from the strainer by folding over the coffee filter sides and carefully picking up the coffee filter from the bottom of the strainer. Sometimes the coffee filter can tear or break if you try and pick it up from the edges.
Place the cheese on a plate or bowl. You can use the cheese immediately or place it in an airtight container in the fridge.
Save the whey that has dripped into the bowl and place it in a glass jar. Store in the refrigerator. You can use this whey to make fermented drinks or cultured vegetables.