Making your own cheese at home is so simple! Starting with some milk kefir you will be able to enjoy fresh cream cheese at tomorrow mornings breakfast. If you don”t have kefir grains I highly recommend you get some. You should be able to find them either in an organic-groceries store, online or from someone who is willing to share them with you.Kefir has lots of amazing uses, you can learn more about health benefits and how to take care of kefir grains here.
– home made Milk Kefir
..and you will also need:
– cheesecloth or tightly woven kitchen cloth
– big bowl (plastic, glass or wooden is ideal as metal damages the kefir culture)
Place the cheesecloth into the bowl and pour kefir into it (for this purpose I use kefir that has been fermenting for 48 hours or more). Tie the cheesecloth into the shape of a bundle and hang it over a bowl (as shown on the picture above). Let it drian for 12 hours (ideally over night). After this time you will find a beautiful cream cheese in the cheesecloth and nutritious whey in the bowl.
Whey is the by-product of the cheese making process but should not be discarded. This liquid contains lots of high quality, easy to digest proteins, vitamines (B1, B2, B6, B12, E, C) and minerals (magnesium, phosphor, calcium, potassium, zinc…). It contains low fats and salts and works amazing for a healthy metabolism.It is often used as a starting culture for lacto-fermantation and it can be used in smoothies, shakes, homemade limonades or simply drink it as is. Yum