PROBIOTIC CREAM CHEESE (PLAIN)

INGREDIENTS:
 1 qt FINISHED MILK KEFIR
 NUT BAG
 MEDIUM BOWL
 2 LARGE RUBBER BANDS

INSTRUCTIONS:
1

Place your finished milk kefir on the countertop covered with a plastic lid.

2

Let it continue to ferment for another 8-18 hours (depending on the temperature of your home). You will see it separate into “curds and whey”.

3

Once it is about 50/50, pour it into the nut bag over the bowl.

4

Collect the ends of the nut bag and wrap a rubber band around it. Take the second rubber band and loop it through so you can hang it from a kitchen cabinet knob.

5

Let the whey drain out for about 4-8 hours. The longer it drains, the drier and more crumbly the cheese will be. If you want it more spreadable, let it drain for less time.

6

Once it’s your desired consistency, remove the probiotic cheese from the bag and put it in a glass container (avoid metal).

7

Add a pinch of sea salt and mix with a wooden spoon.

8

Put a lid on the container and refrigerate it for up to 2-4 weeks. The longer it stays in there, the more sour it will get.

HELPFUL HINTS: 

  • You can save the WHEY and use it as a starter culture for other ferments. You can add it to smoothies for a healthy boost of probiotics. I’ve even heard of using it as a facial toner. I have not tried this yet, but heck...why not!

  • You can add whatever you desire to flavor your cream cheese. You can keep it plain or add your favorite fresh fruit. Think of what your taste buds might like and be creative!

 

Ingredients

INGREDIENTS:
 1 qt FINISHED MILK KEFIR
 NUT BAG
 MEDIUM BOWL
 2 LARGE RUBBER BANDS

Directions

INSTRUCTIONS:
1

Place your finished milk kefir on the countertop covered with a plastic lid.

2

Let it continue to ferment for another 8-18 hours (depending on the temperature of your home). You will see it separate into “curds and whey”.

3

Once it is about 50/50, pour it into the nut bag over the bowl.

4

Collect the ends of the nut bag and wrap a rubber band around it. Take the second rubber band and loop it through so you can hang it from a kitchen cabinet knob.

5

Let the whey drain out for about 4-8 hours. The longer it drains, the drier and more crumbly the cheese will be. If you want it more spreadable, let it drain for less time.

6

Once it’s your desired consistency, remove the probiotic cheese from the bag and put it in a glass container (avoid metal).

7

Add a pinch of sea salt and mix with a wooden spoon.

8

Put a lid on the container and refrigerate it for up to 2-4 weeks. The longer it stays in there, the more sour it will get.

PROBIOTIC CREAM CHEESE (PLAIN)