Kefir Cream Cheese

Kefir cream cheese is the easiest no-cook cheese to make and is full of good probiotics. It's a soft, creamy cheese with a deliciously tangy flavor, perfect over bagels.

📝 Ingredients

• 1 quart cultured milk kefir

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2prepare equipment: Prepare and line a fine-mesh sieve with a cheesecloth. Place it over a large bowl.
3. 3Drain the kefir curds: Carefully drain the curds into the lined sieve, gently gathering and wrapping them.
4. 4Allow the whey to drip out in a cheesecloth for 12 hours: Place the curds in the fridge with the bowl for 12-24 hours. You do not need to weigh or add any pressure to drain the curds; let gravity drain the whey.
5. 5Unwrap the cheesecloth to see the homemade cream cheese: Remove the curds from the fridge. Most of the whey should be on the bottom of the bowl. Unwrap the cheesecloth, and you should have cream cheese.
6. 6Salt and shape kefir cheese into a block: Transfer the cheese to a bowl or oval dish and add salt to taste. Shape into the desired shape and cover. Keep refrigerated until needed.