Place your finished milk kefir on the countertop covered with a plastic lid.
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”.
Once it is about 50/50, pour it into the nut bag over the bowl.
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.
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.
Once it’s your desired consistency, remove the probiotic cheese from the bag and put it in a glass container (avoid metal).
Add a pinch of sea salt and mix with a wooden spoon.
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.