Kefir Cheese (Mascarpone)



  1. Mix the cream and milk together, then place in a jar with the kefir grains .
  2. Let stand at room temperature for 12-24 hours.
  3. Strain the kefir to separate and remove the grains (store grains for next kefir batch), mix in the salt and pour the kefir into a moistened white cotton or linen cloth, which is placed over strainer.
  4. Tie the ends of the cloth with string to form a bag, and hang the bag over a container to catch the draining kefir-whey.
  5. Drain for about 12 hours.
  6. Remove the cheese and place in an airtight container and refrigerate.


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