Guest guest Posted December 2, 2010 Report Share Posted December 2, 2010 I've done this multiple times but the cheese is VERY flavorful, unlike " normal " cream cheese. Anyone have any advice for that? Oh, I actually add in extra grains when they get out of hand, could that be my main problem? Devra From: [mailto: ] On Behalf Of Teresita Sent: Thursday, December 02, 2010 10:09 AM Subject: kefir cheese Yes! Its one of my favorites! Here is a picture my hubby took of my first batch! http://www.flickr.com/photos/organicphoto/4469917639/ You just put kefir in a dishcloth inside a strainer, a few hours later this is what you get. You can also press and/or salt it/add herbs to it to get a firmer more flavorful cheese. SUPER easy Teresita 4. Thank you and , Posted by: " h " happyheartmom@... <mailto:happyheartmom%40comcast.net> happyheartmom1son Date: Wed Dec 1, 2010 7:05 pm ((PST)) For some reason, I feel we are keeping a dying tradition alive, most people I speak with have never heard of Kefir. My next project will be to make Kefir cheese. Has anyone here done that? ....h Messages in this topic (1) ---------------------------------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2010 Report Share Posted December 2, 2010 I made cheese that was way too sour/tangy for my taste,too! Any advice is appreciated Jenn On Thu, Dec 2, 2010 at 2:21 PM, Devra Waterman <devrawaterman@...>wrote: > > > I've done this multiple times but the cheese is VERY flavorful, unlike > " normal " cream cheese. Anyone have any advice for that? Oh, I actually add > in extra grains when they get out of hand, could that be my main problem? > > Devra > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2010 Report Share Posted December 2, 2010 I looked around a bit for something on kefir cheese and found this site. It sounds involved but still neat. I love fetta cheese. I wonder if I would love kefir-fetta? Also, if the kefir is too sour or powerful as cheese, could herbs / spices be added to help with that? Like garlic or Italian seasoning? Here's the site http://users.sa.chariot.net.au/~dna/kefir_cheese.html ¸.·´* .·´*¨¨)) -:¦:-¸.·´* -:¦:- ((¸¸.·´*~.·´*¨¨ )) -:¦:- ·· ((¸¸.·´* .·´*((¸¸.·.·´ *-:¦:- ... ________________________________ From: jasher8 tds.net <jasher8@...> Sent: Thu, December 2, 2010 9:24:52 PM Subject: Re: kefir cheese I made cheese that was way too sour/tangy for my taste,too! Any advice is appreciated Jenn On Thu, Dec 2, 2010 at 2:21 PM, Devra Waterman <devrawaterman@...>wrote: > > > I've done this multiple times but the cheese is VERY flavorful, unlike > " normal " cream cheese. Anyone have any advice for that? Oh, I actually add > in extra grains when they get out of hand, could that be my main problem? > > Devra > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Remember that with aging, all sourness turns to sharpness. Age your cheese at 55 degrees for a couple months and the cheese will not be sour any more and will be just like real cheese, but very sharp. Marilyn On Thu, Dec 2, 2010 at 7:32 PM, Glock <jumpin.jehosephat@...>wrote: > I looked around a bit for something on kefir cheese and found this site. > It > sounds involved but still neat. I love fetta cheese. I wonder if I would > love > kefir-fetta? Also, if the kefir is too sour or powerful as cheese, could > herbs > / spices be added to help with that? Like garlic or Italian seasoning? > > Here's the site http://users.sa.chariot.net.au/~dna/kefir_cheese.html<http://users.sa.chariot.ne\ t.au/%7Edna/kefir_cheese.html> > ¸.·´* .·´*¨¨)) -:¦:-¸.·´* -:¦:- > ((¸¸.·´*~.·´*¨¨ )) > -:¦:- ·· ((¸¸.·´* .·´*((¸¸.·.·´ *-:¦:- ... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2010 Report Share Posted December 3, 2010 Where do you age your cheese, Marilyn? How do you keep it at 55 degrees? Do you cover it while it's aging? Thank you! Jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2010 Report Share Posted December 6, 2010 I have a small refrigerator I use for my cheese " cave " . I keep it warmer than 40, closer to 55. After the cheese has formed a skin I vacuum seal it. It ages with no chance of becoming moldy. I just opened one that was overly dried when I sealed it. In other words, I didn't seal it on time. It tastes just like parmesan cheese but without all that extra salt. This was a cheese made with milk, culture, and rennet, not a kefir cheese. Marilyn On Fri, Dec 3, 2010 at 9:32 AM, jankeeling18 <janja@...> wrote: > Where do you age your cheese, Marilyn? How do you keep it at 55 degrees? Do > you cover it while it's aging? Thank you! > > Jan > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2011 Report Share Posted January 16, 2011 WOOT! My kefir cream cheese turned out wonderful! I will be adding some herbs to make a nice herb spread. I recommend cheesing your kefir...lol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 I am thinking of trying that too. About how much cheese does a quart of kefir make? My grains have gotten so large that they were turning my milk way before 24 hours, so I graduated to very large mason jars, the ones you usually get to sprout seeds in. H. At 08:05 PM 4/22/2011, you wrote: > > >I did a quart the first day I got my grains from Marilyn. Decided it was >way too much for me, cut the amount in half, have divided my grains three >times, still don't use all I make, however, what I don't use I put in the >refrigerator until I get a full quart then make cheese. I've made kefir >cheese four times, it's great, I've shared with my family and friends, >everyone raves about it. > >The cheese is super easy to make: use really good cheese cloth doubled over >(not the cheap stuff with the big holes), wet it, line a bowl, pour in your >kefir, gather up all the ends, secure with twine (or equivalent), hang over >the bowl (to catch the whey). 24 hours later take down, put in a small >bowl, add 1 tsp. salt, mix well, rinse out cheese cloth thoroughly, put >kefir cheese back in and hang back over bowl. After the next 24 hours take >your cheese, put in a bowl, I add fresh chives, eat on crackers. It is sooo >good. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2011 Report Share Posted April 26, 2011 I've never weighed it, but when I take it out of the cheesecloth it's about the size of a tennis ball. Once you mash it around adding chives or whatever, then it's a bit smaller. A lot will depend on how much your kefir has curdled - the thinner the kefir the more that will drain through the cheesecloth. Ideally, you just want the whey draining through (it'll show up as clear in your bowl). My kefir has gotten fairly thick so I get very little of it draining through. Good luck on the cheese. From: [mailto: ] On Behalf Of Sent: Monday, April 25, 2011 4:48 PM Subject: RE: Re: Kefir cheese I am thinking of trying that too. About how much cheese does a quart of kefir make? My grains have gotten so large that they were turning my milk way before 24 hours, so I graduated to very large mason jars, the ones you usually get to sprout seeds in. H. Quote Link to comment Share on other sites More sharing options...
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