Ingredients
- 2 litres finished whole-milk kefir, grains removed
- A small pinch of salt, optional
- Chives and radishes to serve, optional
Method
- Put the kefir in a clean heatproof pot set over a water bath. Warm gently, without vigorous stirring, until curds separate from pale whey; the source method heats to about 80°C. Use a food thermometer and do not boil.
- Remove from the heat. Cool promptly, using a cold-water bath around the pot if needed.
- Transfer into a clean sieve lined with food-safe muslin over a bowl. Cover and drain in the fridge at 5°C or below for several hours or overnight, until gently crumbly. Keep the cheese above the collected whey.
- Season lightly and serve chilled. Longer draining makes a firmer cheese.
Allergens: Milk.
Use finished, strained milk kefir, with the grains removed. Keep cold dishes refrigerated at 5°C or below and serve promptly. Times and yields vary with your kefir.
This heated, gently crumbly cheese is different from our cold-drained herby kefir cheese. Heating changes the live-culture content.
Adapted from Beszamel’s method for fresh kefir cheese. With cooling and draining adapted to refrigerated handling.