Kefir Cream Cheese & Whey
Make kefir cream cheese is probably easier than making kefir itself!
Roughly you’d need 2 cups of ready-made kefir in order to make a 1/2 cup of kefir cream cheese.
something the whole family loves
Cream cheese can be enjoyed on a slice of sourdough bread as the picture shows above or it can even be transformed into a dip for when eating chips or breadsticks. It’s easy to morph this soft cheese into a party sensation for any pallet by adding more dimension with fruit, garlic or other herbs and spices.
What you will need
- You’ll need a strainer and coffee filter,
- a bowl for the whey to drip in
- afterward you’ll need an airtight glass or plastic bottle or container to store the cheese and whey in.
How to do it
- Place your strainer over the bowl and a coffee filter in the strainer
- pour the ready-made kefir out over the coffee filter and cover with plastic wrap if you prefer to do so.
- put the bowl with a strainer and all into the fridge and leave it there for a day or two; you can leave it longer depending on how thick you’d like your cream cheese to be.
- When your kefir cream cheese is as thick as you’d like it to be it’s ready for use. IF you are not using it immediately it can be spooned into an airtight container and kept in the fridge. For the best freshness, I usually use it within two weeks.
- Bottle the whey into an airtight container, for the sake of freshness I like to use the whey immediately. The whey will stay fresh in the fridge for a week or two.
Here’s what it looks like
Hey, have you tried making kefir cream cheese and what flavour did you try out?