Two litres of milk will make about 2 blocks of cheese about 8-10 cm in diameter and 2.5cm thick.
Kefir the milk then remove the kefir grains.
Line a bowl with a piece of unbleached linen. Tip the kefir into the linen and tie up the corners with a piece of string. Hang the bag of kefir over a bowl from a stick supported by the backs of two chairs, or hang it from a rafter or a suitable hook. Alternatively line a colander with linen and support the colander over a bowl. Leave for 24 hours for the whey to drain through. The result will be cream cheese in the linen and kefir whey in the bowl.. Store some of the kefir whey in a refrigerator ready for use in other recipes.
Untie the linen and mix in Celtic sea salt with the cream cheese then spoon the cream cheese into the cheese moulds. Place the cheese moulds on plastic mesh so that more of the whey can drain away. You may wish to put a cloth under the plastic mesh in order to soak up some of the whey.
After a few days, the cheese should dry enough for it to be removed from the moulds and placed directly upon a plastic rack. Turn the cheese daily.
After culturing the cheese at 20C for about 1 week, wrap it in grease proof paper and transfer it to a 15C refrigerator where it may be left to mature for 2- 3 weeks. If you do not have a 15C refrigerator then just put it in a kitchen refrigerator. Check the cheese every few days to view and smell its progress, and to replace the paper as it soaks up moisture, otherwise the cheese will stick to the paper. Once the cheese is dry enough wrap it in air proof paper (cheese or butter paper if you can find it) to stop further drying. When the cheese is mature then refrigerate at 3C. The cheese is ready to eat when it pleases your taste buds.
Idaho Web Design