Sunday, August 23, 2020

Kefir cheese

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.

Next, take the soft cheese from the paper filter and put it in a cheesecloth.

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.


It's ready to grate. The cheese is crumbly, so not suitable for slicing but great in an omelet or on pasta.

Breakfast is ready.

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