Guest guest Posted April 26, 2011 Report Share Posted April 26, 2011 Does the whole process have to be done in or out of the refrigerator? H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2011 Report Share Posted April 27, 2011 I do mine out of the refrigerator. I would think the cold would slow the process down and I don't know how it would turn out. I store the extra kefir in the fridge until I have enough. From: [mailto: ] On Behalf Of Sent: Tuesday, April 26, 2011 2:33 PM Subject: Making kefir cheese Does the whole process have to be done in or out of the refrigerator? H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2011 Report Share Posted April 29, 2011 At 07:47 PM 4/27/2011, you wrote: > > >I do mine out of the refrigerator. I would think the cold would slow the >process down and I don't know how it would turn out. I store the extra >kefir in the fridge until I have enough. > > Hi , I turned out my first batch of kefir cheese. It turned out fabulous and I flavored it with both chives and parsley and a little extra salt. It came out great. I just assumed it was all supposed to be done out of the refrigerator and it worked. Thank you, H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2011 Report Share Posted April 29, 2011 Awesome! Glad it turned out great and you are enjoying it. At 07:47 PM 4/27/2011, you wrote: > > >I do mine out of the refrigerator. I would think the cold would slow the >process down and I don't know how it would turn out. I store the extra >kefir in the fridge until I have enough. > > Hi , I turned out my first batch of kefir cheese. It turned out fabulous and I flavored it with both chives and parsley and a little extra salt. It came out great. I just assumed it was all supposed to be done out of the refrigerator and it worked. Thank you, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2011 Report Share Posted April 30, 2011 Now, the only problem is keeping enough of it in the house. Everyone liked it and it was gone in a day. I am going to try it differently this time and after culturing for a day with grains, I am going to culture another 24 hours without the grains until a lot of separation occurs, and then start up my cheese. It might help it to happen faster as most of the whey is already separated. Anyway, I have some ready to have the grains removed and will try it. H. At 06:20 PM 4/29/2011, you wrote: > > >Awesome! Glad it turned out great and you are enjoying it. > > > >At 07:47 PM 4/27/2011, you wrote: > > > > > >I do mine out of the refrigerator. I would think the cold would slow the > >process down and I don't know how it would turn out. I store the extra > >kefir in the fridge until I have enough. > > > > > >Hi , > >I turned out my first batch of kefir cheese. >It turned out fabulous and I flavored it with both chives and parsley >and a little extra salt. > >It came out great. >I just assumed it was all supposed to be done out of the refrigerator >and it worked. > >Thank you, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2011 Report Share Posted April 30, 2011 That's usually what I do, when I have enought or too much kefir collected in the refrigerator, I take it out of the fridge and leave it on the counter overnight, then drain the next day around noon, by then all of the curds have risen to the top and is more whey than curds, that way I don't have to drain for too long either. > > > > Quote Link to comment Share on other sites More sharing options...
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