Bushra Griffith
Kefir cheese is a soft, spreadable cheese with a tangy, rich and creamy flavour. It is made using a bacterial culture called kefir, which ferments milk, causing it to separate into curds and whey. The curds are then strained, and the remaining liquid is condensed to create a cheese with a thick, creamy texture. The longer the straining process, the thicker the cheese becomes. The cheese is an excellent source of protein, minerals, and probiotics.
| Characteristics | Values |
|---|---|
| Main Ingredients | Milk, Kefir grains |
| Type of Milk | Non-fat milk |
| Taste | Tangy, slightly sour, sweet, creamy |
| Texture | Soft, spreadable, dense, creamy, thick |
| Nutrition | 30 calories, 1 gram of fat, 3.5 grams of protein, 1-2 carbohydrates |
| Other Uses | Replacement for ricotta in lasagna, cream cheese, sour cream, Greek yogurt |
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What You'll Learn
Kefir cheese is made from milk kefir grains and milk
Milk kefir grains are different from water kefir grains as they specifically feed on lactose. The milk kefir grains cause the milk to undergo lactic acid fermentation, which significantly lowers the carbohydrates depending on the duration of fermentation. The longer the fermentation process, the thicker the cheese becomes. The good bacteria in the kefir grains eat the lactose in the milk, lowering the pH, creating a tart flavour, and causing the milk protein to thicken.
Kefir cheese is a great way to include kefir in the diets of picky eaters as it tastes similar to cream cheese. It is also an excellent source of protein, minerals, and probiotic microbes. The cheese can be flavoured with herbs and spices, and used in various dishes such as dips, salad dressings, soups, and more.
The process of making kefir cheese involves first preparing the kefir by combining the grains with milk and allowing it to ferment. The fermented kefir is then strained to separate the grains from the liquid kefir. The liquid kefir is then poured into a container and left undisturbed at room temperature for up to 12 hours, allowing the curds to separate from the whey. A strainer is prepared by lining it with cheesecloth or a fine-woven towel, and placed over a wide-mouthed jar or bowl. The curds are then carefully transferred to the strainer and allowed to strain for 12 to 24 hours, with the duration depending on the desired thickness of the cheese. Finally, the cheese is transferred to an airtight container and stored in the refrigerator to chill and set further.
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The milk undergoes lactic acid fermentation
Milk kefir cheese is made from over-cultured kefir. The milk undergoes lactic acid fermentation, a process in which microorganisms such as bacteria and yeast convert organic compounds (such as sugars and starch) into small amounts of alcohol or acids. In the case of milk kefir, the starches and sugars are converted into lactic acid, which acts as a natural preservative, protecting the milk from pathogens and foodborne illnesses.
Lactic acid is an organic molecule with the chemical formula C3H6O3. It has the same proportion of carbon, hydrogen, and oxygen as carbohydrates but is not technically a carbohydrate. The lactic acid bacteria in kefir eat the lactose (milk sugars) out of the milk, lowering the pH, creating a tart flavour, and causing the milk protein to thicken. This process also makes kefir easily digestible, as the bacteria partially digest the lactose.
The milk sugars are significantly lowered through lactic acid fermentation, resulting in a sour taste. This process also reduces the carbohydrate content, with the length of fermentation and the type of milk used influencing the final carbohydrate level. For example, one cup of kefir cheese made with non-fat milk has approximately 1-2 grams of carbohydrates, while one cup of kefir whey made with non-fat milk has around 5 grams of carbohydrates.
Kefir cheese is created by allowing milk kefir to ferment at room temperature until the kefir whey and kefir curds separate naturally. This separation occurs due to the casein protein in dairy, which forms curds when acidified. The curds are then strained to create a soft, spreadable cheese with a tangy, creamy texture.
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The milk kefir is strained to separate the curds and whey
Milk kefir is a fermented drink made by soaking milk with kefir grains at room temperature. The kefir grains cause the milk to ferment, producing lactic acid and carbon dioxide, and resulting in a tangy, slightly sour, and bubbly drink.
To make kefir cheese, the milk kefir is strained to separate the curds and whey. This is a natural process that occurs with dairy, thanks to the casein protein, which forms curds when acidified. The longer the curds are allowed to strain, the thicker the cheese will become. The curds give a delicious, spreadable cheese that is full of health benefits and can be used in place of cream cheese, sour cream, or Greek yogurt. The leftover whey can also be used to make cultured vegetables and kefir soda.
Before straining, the kefir grains should be removed. If you have large kefir grains, they should be easy to remove by simply taking them out before straining. However, if you have small, pearl-like grains, you will need to mix up your kefir curds and strain to remove the grains. Then, let the curds form again to make cheese.
To separate the curds and whey, the milk kefir is poured into a clean glass jar or container and covered with a cloth or kitchen paper secured with a rubber band. It is then left undisturbed at room temperature for up to 12 hours, during which time the curds will separate from the whey. After this, the curds are carefully scooped out into a prepared mesh strainer with a cheesecloth. The cheesecloth is then suspended over a jar or bowl to allow the whey to drain. The curds can be left to strain for 12 to 24 hours, depending on the desired thickness of the cheese.
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The curds are then strained again to form cheese
The process of making kefir cheese involves straining fermented milk kefir to remove most of the whey and condensing the remaining curds to create cheese. The longer you allow the curds to strain, the thicker the cheese will become. The thickness of the cheese can vary from solid to spreadable.
To make kefir cheese, you first need to separate the curds from the whey. To do this, pour the milk kefir into a clean glass jar or container and cover it with a clean cloth or kitchen paper secured with a rubber band. Let it sit undisturbed at room temperature for up to 12 hours. The curds will separate from the whey during this time.
Once the curds have separated, prepare your strainer by lining a strainer or colander with a double layer of cheesecloth or a thin, fine-woven tea towel. Make sure it's large enough to hold the milk kefir without overflowing, and place it over a deep, wide-mouthed jar or stainless steel/glass bowl. Carefully scoop out the curds that have formed at the top into the prepared strainer.
Once the desired thickness is achieved, carefully remove the cheesecloth or kitchen towel from the strainer or colander and transfer the cheese to a clean container with an airtight lid. Store the cheese in the refrigerator to chill and set further, leaving it for at least 2 hours or overnight. This will also help develop a creamier texture.
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The cheese is versatile and can be used in many recipes
Kefir cheese is a versatile ingredient that can be used in a multitude of recipes. Its tangy, creamy texture and taste make it a great substitute for cream cheese, sour cream, or Greek yoghurt. It can be used in both sweet and savoury dishes, such as dips, salad dressings, soups, and even kefir ice cream.
Kefir cheese is also a good replacement for ricotta in lasagne, and it can be spread on crackers or bagels. It can be flavoured with herbs, spices, garlic, or olive oil to create a variety of different tastes. The longer you strain the cheese, the thicker it will become, so you can adjust the consistency to suit your preferences or the requirements of a particular recipe.
Kefir cheese is also a healthy option, as it is loaded with calcium and probiotics. It is 99% lactose-free, making it a good option for those who are lactose intolerant. The fermentation process also yields good bacteria, which can provide health benefits. The leftover whey from making kefir cheese can also be used in other recipes, such as cultured vegetables and kefir soda.
Overall, kefir cheese is a versatile and nutritious ingredient that can be used in a wide range of dishes, making it a great option for those looking to add variety to their meals or incorporate more probiotics into their diet.
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Frequently asked questions
Kefir cheese is made using a yeast and bacterial culture called kefir, which separates milk into curds and whey. The curds are then strained to create a soft, spreadable cheese.
Kefir cheese is typically made with cow's milk, but it can also be made with goat's milk.
Kefir cheese has a tangy, slightly sour, and creamy flavour. It is often compared to cream cheese or Greek yogurt.
