Unsuccessfull sotf kefir cheese experience

[Guest guest]

Scratch, scratch,

I'm scratching my head,trying to understand what could have gone wrong with your

soft kefir soy cheese trial.

Whether you usde milk kefir grains or water kefir grains, it should have worked

out fine.

The soymilk I use here in France is not homemade but bought ready made in the

shop. It containes 7% of grains. The rest is water.

In one liter of soymilk I put from 3 to 4 tablespoons of grains in the famous

plastic zip bag I poked holes in.(That is: not 2 or 3 gentle pinholes but nice

big forkholes all over, allowing a maximum of contact between grains and

soymilk)

I leave it at roomtemperature(18°C in daytime, 14°C at night in my case but

this should not dramaticaly influence the result) for 2 days. The kefir should

be nice and stiff like a firm yoghurt. Then I put it in a cheesecloth covered

theeve or colander and let the whey drip out for at least 8 hours in a cool

place.Your soft soy kefir cheese is(or at least should be) ready.

So if you still have the courage: 'game over' and let us know about it, Sven