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How To Make Kefir Cheese (and why you should!)

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How To Make Kefir Cheese (and why you should!) | Kefir cheese is a great way to use up extra milk kefir. You get the same gut healthy benefits from this versatile cheese. You'll soon learn how to use kefir cheese on toast, bagels, crackers, veggies, and even cheesecake! | WildernessFamilyNaturals.com

Drinking milk kefir will give you a dose of gut healthy probiotics in each sip, making it a great drink for just about anyone. Healthy benefits in a delicious beverage is a win-win. (Learn how to make milk kefir here!)

Did you know that you can use milk kefir to make cheese, too? Kefir cheese is a homemade soft cheese made from probiotic-rich milk kefir.

You won’t believe how easy it is to make kefir cheese.

Why You Should Make Kefir Cheese

Kefir cheese is a great way to use up extra milk kefir. You get the same gut healthy benefits from this versatile cheese.

Making your own soft cheese is a great money-saver as well. It’s like you are getting 2 products out of 1!

When traditional kefir is too strong a taste for the sensitive palate or children or someone who’s just getting accustomed to fermented dairy, kefir cheese can mask that strong flavor because it can be seasoned to suit any palate!

How To Use Kefir Cheese

  • Great on bagels, crackers, or toast!
  • Use as a veggie dip.
  • Sprinkle on salads for a tangy bite.
  • Leave the seasonings out and use in place of cream cheese in cheesecake (you can thank me later for that!).
  • Use leftover dripped whey to soak grains or oats.
  • Use leftover dripped whey as a starter for lacto-fermented vegetables!
  • Use leftover dripped whey in soups and chilis for a pro-biotic rich addition.

Do you know how to make kefir cheese? What are some of your favorite ways to use it?

How To Make Kefir Cheese
Kefir cheese is a homemade soft cheese made from probiotic-rich milk kefir. Use kefir cheese on toast, bagels, veggies, or salads!
Servings1 batch
Prep Time2 hours
Ingredients
Instructions
  1. Allow the fermented milk to sit at room temperature for several hours past the "done" stage for smoothies. (The kefir must NOT have been stored in the fridge at all, since you cannot successfully warm the kefir to make cheese.) This will allow the whey to begin to separate.
  2. Place a cheesecloth over a strainer positioned over a bowl.
  3. Pour one quart kefir into the cheesecloth and allow the whey to drain for several hours.
  4. What's left when all the liquid drains out is kefir cheese!
  5. Add the seasonings and mix well.
  6. Store in an airtight container in the refrigerator.

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  • Heather Harris