July 25, 2013 in Kefir
This cheese can be flavored sweet, as in cinnamon, nutmeg, and a drizzle of honey. Or, savory, as in this recipe.
- Milk Kefir
- Fresh or Dried Herbs (use your favorites; French Herbs or Herbs de Provence work well)
- Garlic or lemon juice, as desired
- Butter Muslin (tight weave cheese cloth), Cotton Bag or Tight Weave Dish Towel
Pour the milk kefir into the cheesecloth, cotton bag or tight weave towel. Hang above a bowl or jar and allow the whey to drain off for 6-8 hours until the desired thickness is achieved.
Mix in herbs and refrigerate for 2+ hours to allow the flavors to meld. Serve as a soft cheese spread on crackers, bread, etc. Also makes a wonderful vegetable dip.