A creamy soft cheese made from kefir or yogurt. Easy to make and a perfect substitute for sour cream, cream cheese, and more! Yield:
Cheesecloth or thin dish towel Instructions:
1. Place your strainer in the bowl. (Ideally the bottom of the strainer should rest at least a few inches above the bottom of your bowl.) Line with the cheesecloth (2 layers of 90-count cheesecloth works perfectly!) or clean thin dish towel.
2. Pour your kefir or yogurt into the cheesecloth or towel. Allow to grain for 15-20 minutes. Carefully and gently tie the towel ends together to cover the kefir (or yogurt). Allow kefir to drain for an additional 8-24 hours (can be kept out on the counter or in the fridge while draining), until the cheese is the consistency desired.
For a sour cream consistency, I like to drain for about 8 hours. This makes a creamy spreadable texture, perfect on tacos, beans and rice, or spread on crackers!
For a thicker cream cheese consistency, drain for 18 hours (approximately). This is great for cheese balls or cheese spread.
Drain for 24 hours or so for a thick soft cheese copnsistency.
Add herbs if desired! Store cheese in fridge until used (keeps for several weeks).
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