Kefir Cream Cheese
Kefir cream cheese is the easiest no-cook cheese to make and is full of good probiotics. It's a soft, creamy cheese with a deliciously tangy flavor, perfect over bagels.
Equipment
- 1 8-cup glass measuring bowl, (any 2-quart bowl)
- 1 fine-mesh sieve, (large enough to fit over a bowl)
- 1 butter muslin, (or fine cheesecloth for making soft cheeses)
Ingredients
- 1 quart cultured milk kefir, (it should look like a thick curd; see notes)
Instructions
Directions:
- Prepare and line a fine-mesh sieve with a cheesecloth. Place it over a large bowl.
- Carefully drain the curds into the lined sieve, gently gathering and wrapping them.
- Place the curds in the fridge with the bowl for 12-24 hours. You do not need to weigh or add any pressure to drain the curds; let gravity drain the whey.
- Remove the curds from the fridge. Most of the whey should be on the bottom of the bowl. Unwrap the cheesecloth, and you should have cream cheese.
- Transfer the cheese to a bowl or oval dish and add salt to taste. Shape into the desired shape and cover. Keep refrigerated until needed.
Notes
- Kefir cream cheese can be made with a yogurt maker. Omit the other equipment.
- For step-by-step instructions on coagulating milk kefir, visit my in-depth post.
- Salting is optional. You can add 1/8-1/4 tsp of salt when shaping after the draining step.
- Twelve hours of refrigeration will make a moist and creamy cream cheese. For a drier cheese, drain for up to 24 hours.
- To shape it into a block, place the soft cream cheese in plastic wrap and push in the sides using a small spatula to form a rectangle. Tightly wrap it up and put it into an oval dish. Smooth out the top after unwrapping.
Nutrition Facts
Kefir Cream Cheese
Serving Size
8 oz
Amount per Serving
Calories
568
% Daily Value*
Fat
30
g
46
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
114
mg
38
%
Sodium
360
mg
16
%
Potassium
1420
mg
41
%
Carbohydrates
44
g
15
%
Sugar
46
g
51
%
Protein
31
g
62
%
Vitamin A
1533
IU
31
%
Calcium
1164
mg
116
%
* Percent Daily Values are based on a 2000 calorie diet.
