One, ferment your milk kefir for 48 hours (or more if you’re in a cool place). Wait for the curds to separate from the whey. You can use cheesecloth or nut milk bag to squeeze the whey out.
Use 4 cups of kefir to produce a cup of kefir cheese.
Two, pour the kefir into the cheesecloth and let it sit and drain in the refrigerator for 24-48 hours.
You may use single or double thickness of cheesecloth as you wish. If you produced a thick kefir, perhaps a single thickness of cheesecloth would do.
To speed up the process, lift the four corners of the cheesecloth together, hold them up to form a bag so that you can squeeze out some more whey. You can twist the bag to squeeze. This will compress the curds to form cheese.
Don’t discard the whey. You can use that to make nutritious kefir smoothie and shake, or mix with cultured vegetables later.
Three, check if you think your cheese is ready and then tip it from the cheesecloth into a glass or ceramic bowl. Scrape the remaining cheese from the cheesecloth with a wooden spoon or spatula.
Four, add any spices or other ingredients if you wish and then place in the refrigerator for a couple of weeks.
Five, serve and enjoy your nutritious kefir cheese.
* a suggestion from Deena, one of our readers, is to use a plastic strainer and a coffee filter placed over a bowl to make the cheese.
3. Strawberry Banana Smoothie
1 banana, chopped
1 granny smith apple, peeled, cored, diced
1-2 handfuls frozen strawberries
3/4 cup apple or pineapple juice
1/2 cup kefir
Making a smoothie is, of course, very simple. Chop the banana and strawberry. Scoop out the flesh to make sure you get everything. Chop and cut the other fruits.
Get your milk kefir. Mix with the fruit slices and put them into a blender or smoothie maker. Blend well until liquefied.
4. Cultured Vegetables with Kefir (From EHOW.com)
One, get your cabbage and remove its outer leaves. Cut the cabbage in half and discard its hard core with a knife.
Two, shred the cabbage into strips at about 1/4 inch thick. Pound and juice your cabbage strips using a mortar and pestle.
Three, get a glass jar and put some kefir grains. Place your pounded vegetables onto the grains. Press each layer firmly with your hands or wooden dowel. Place some more kefir grains on the compressed vegetables, and then more vegetables on the kefir to create layers.
Four, place a cabbage leaf or two on top of the vegetables. Tuck in the outer edges of the cabbage leaves to the sides of the jar to seal the ingredients beneath them. Make sure the vegetables are submerged in their juice. If not, you may add water to submerge the vegetables and kefir.
Five, weigh down you vegetables with a plate and stone (or anything heavy) on top. Cover tightly plastic bag to remove air and keep out insects.
Six, let it sit for three days. After three days, remove any froth and the weighted plate. Seal the jar with its lid and place in the refrigerator for two to three more days to ripen the vegetables.