Herby kefir cheese

Ingredients

• 500 ml milk kefir
• 1 tbsp chopped chives or dill
• A small pinch of salt
• Black pepper

Method

1. Line a clean sieve with food-safe muslin and set over a deep bowl, keeping the sieve above the collected liquid.
2. Pour in the strained kefir, cover and refrigerate while it drains.
3. Start checking after 12 hours; stop at a spreadable consistency.
4. Fold in herbs and seasoning.
5. Serve on toast or with vegetables.
6. Yield depends on the milk and the starting thickness; do not promise a fixed weight.