Kefir Cottage Cheese

Kefir-cottage-cheese is quick and easy to prepare. Note that this is a rennet-free cheese!

Ingredients

• 2 to 4 Lt [.5 - 1 gal] of fresh milk [of any milk type].
• 1 - 2 cups of kefir [2 day refrigerated kefir or an extra sour kefir brewed for 2 days with kefir grains is best... although freshly strained kefir will suffice].
  

Method

1. Heat the milk to about 60°C [140°F]. While gently stirring the milk, slowly pour the kefir to the milk. Do not stir too vigorously or the curds will break apart and become un retrievable. The curds should begin separating from the whey; the whey should be clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir [while stirring] until the whey becomes clear. Let sit for 2 minutes Remove the curds by skimming with a spatula [with small holes], or with a strainer. Place the curds in either a cheesecloth lined colander, or in a suitable strainer
2. Let the curds drain for approx. one hour. Presto... that's it!

This fresh cottage cheese can be prepared at lower temperatures. However, for proper coagulation, more kefir would need to be used. Double the quantity of kefir and heat the milk to about 50°C [122°F]. If curds don't form after a gentle stir, raise the temperature of the milk a little, while stirring very gently until coagulation takes place. Then follow the steps above for draining the curds [step 4]. You may add a little sea salt for taste. You can add salt to the milk prior adding kefir, or, folded in the fresh curds in step 4. Regarding the latter, unless you wish to prepare a kefir cheddar cheese [method explained below], you need to mix the salt well with the curds. Depending on preference, 1-2 tsp of salt to every 4 cups of milk is about right.

The leftover sweet-whey can be cultured with kefir grains to prepare whey-kefir. Pass the leftover sweet whey through a strainer to remove any small curds. Let the whey cool to room temperature then kefirize with kefir grains!

 


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