Here is a recipe for homemade kefir cheese
For each liter of milk (preferably goat) use 3 tablespoons of kefir nodules
No more ingredients are required.
- Heat the milk until just before it reaches boiling point. Then remove it from the stove.
- Add the kefir nodules to the warm milk so that they dissolve.
- Once dissolved, pour the contents of the mixture into a fine cloth (gauze type) that has been placed over a bowl or sink. Form a knot in the cloth and let the liquid drain until there is no more liquid in the cloth.
- Set the mixture left in the cloth in a round glass or ceramic bowl and let ferment the cheese so that it takes that round shape. Leave it covered and keep at room temperature.
- Allow to ferment at room temperature, protecting the container from direct sunlight. Place it in a closet or a dark corner of the pantry. Let it set for 24 to 48 hours; the longer you leave it the more the cheese will have an astringent quality. (Less lactose)
- Upon completing the fermentation process, refrigerate whatever you do not eat.
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