Kefir Cheese FAQ

LETS TALK KEFIR CHEESE

FACT: Cheese is delicious.

FACT: Kefir cheese is delicious WITH the additional benefits of being packed full of live cultures that are the result of fermentation. Kefir cheese is very similar to soft cheese in consistency with a distinctive taste – creamy, with a rich tang. The very best way to have kefir cheese is to prepare it at home. This will ensure that you can have fresh cheese on your menu, anytime you want it!

Why Kefir cheese and not just any old cheese?

‘Kefir cheese contains all the probiotic micro-organisms that are so beneficial in kefir. If you are going to eat cheese…this is the way to do it.’

What kind of cheese can I make with the cheese making kit?
The longer you strain your kefir, the drier and thicker your cheese will be. The consistency of your cheese also depends on the individual ingredients and temperature. Follow this simple guide:

1. Few hours for a kefir that can be used for dips
2. Overnight for a creamy cheese
3. 1-2 days to get semi-hard cheese

To get semi-hard cheese you can also use the pressing spring with disc to ensure all the whey strains out.

Everything you need to know about kefir cheese

How long does it take to make kefir cheese?
If you are making kefir cheese from scratch, you will need to make the kefir first. It takes 12-24 hrs for kefir to ferment. You can strain the kefir directly into the Kefirko Cheese Maker.

What do I need to make kefir cheese at home?
To prepare kefir cheese you need kefir and supplies. You can use a Kefirko Cheese Maker – a kitchen tool designed to prepare homemade kefir cheese. It includes a mesh basket where the kefir is straining. We designed it to achieve slow straining to ensure solids stay in the basket even though the whey strains out. The mesh basket is attached to a glass jar that enables preserving the whey – the liquid that strains out.

How do I make kefir cheese at home?

STEP 1: Pour your premade kefir into the Kefirko Cheese Maker mesh basket. Cover with top lid but do not secure tightly, to allow airflow.

STEP 2: Put the Kefirko Cheese Maker into the fridge to prevent/slow down further fermentation. Leave it for the appropriate time for it to strain and to get the desired thickness of the cheese. During the straining it can happen that some cheese dries on the edge of the ring which you can easily clean with the spoon.

STEP 3: Take the Kefirko Cheese Maker out of the fridge and open the top lid. (You can use the pressing spring at this point to make harder cheese.) Unscrew the ring and take it off with the mesh basket. Use the top lid as a tray for the mesh basket and drop the ring down. Take the mesh basket and turn it over the plate to take out the cheese.

STEP 4: The cheese is now ready to consume or to use in your favourite recipes. Flavour your cheese by adding dry or fresh fruit, nuts, herbs or spices of your choice.

How much cheese can I make in a Kefirko Cheese Maker?
You can prepare 100-200g of kefir cheese in a small jar using 600ml of milk kefir. You can make 200-400g of cheese in a large jar using 1000ml of milk kefir.