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| To make hard kefir cheese, first drain the kefir using a paper coffee filter for three days. Add a pinch or two of salt and some oregano if you wish. |
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| Next, take the soft cheese from the paper filter and put it in a cheesecloth. |
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| Hang the cheese in the sun for ten days. I bring it inside overnight just in case a bird likes the smell of it. If you are in a harbour, rats or cats could find it attractive, so be aware. |
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| It's ready to grate. The cheese is crumbly, so not suitable for slicing but great in an omelet or on pasta. |
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| Breakfast is ready. |
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