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PROBIOTIC CREAM CHEESE (PLAIN)

Probiotic Cream Cheese with Dr. Carolyn Griffin

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.