CheeseXML 1.00
Milk kefir cheese
Ingredients
| Whole milk, not ultra-pasteurized | 1 qt |
| Milk kefir grains (1–2 Tbsp) | 1.5 tbsp |
| Non-iodized cheese salt | 1 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 22 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 22 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 22 °C · Time: 18 h · Addition: Amount: 1.5 tbsp; Rest: 2 min | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 5 | Salt Salt the curd or the wheel. | Salt · Salting |
Milk kefir cheese
Fresh cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Colleen’s kefir cheese: ferment 1 quart whole milk on kefir grains 12–24 hours, strain the grains, hang the thickened kefir 24–48 hours, salt. A cultured spread from one jar.
Recipe details
- Style
- Fresh cheese
- Country
- United States
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 qt
- Expected yield
- 0.75 lb
- Yield ratio
- 0.359479 ratio
- Active time
- 20 min
- Total time
- 48 h
- Scale
- For milk volume: 1 qt
Ingredients
- Whole milk, not ultra-pasteurized — 1 qt
Role: Base milk · Kind: Whole milk
- Milk kefir grains (1–2 Tbsp) — 1.5 tbsp
Role: Culture · Kind: Culture Kefir Grains
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Non-iodized cheese salt — 1 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Butter muslin / cheesecloth
- Colander
- Hanging bag
Process
Heat the milk to 22 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 22 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 22 °C · Time: 18 h · Addition: Amount: 1.5 tbsp; Rest: 2 min
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Storage
Temperature: 4 °C; Shelf life: 10 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: How to Make Milk Kefir Cheese; Creator: Colleen / Grow Forage Cook Ferment; Year: 2020; URL: https://www.growforagecookferment.com/how-to-make-milk-kefir-cheese/
Tags
Tag: For beginners; Tag: Vegetarian