Before talking about kefir cheese . . someone asked in a comment if freezing or freeze drying destroy the probiotics of kefir. I can’t say for sure but in my mind, the answer is no. I added some links to yesterday’s comments. My thoughts are that freezing is probably better than freeze drying but I don’t think freeze drying destroys all the good probiotics. At this point when I have too much kefir, I either freeze dry it or give it to the chickens and some days . . both. Worst case scenario is that freeze drying destroys all the good but I can still use the freeze dried kefir in salad dressings and to thicken smoothies. I has to be better than some of the products I could use. Also, I can take the freeze dried kefir and culture fresh milk to make more kefir so that tells me that it has some live cultures so . . I’m going to believe it has some good qualities.
A blog reader was telling me a while back that she makes kefir cheese, which would be very similar to a soft cream cheese. I had never made it so tried that yesterday. I poured the kefir into two coffee filters (stacked double) and let it straight through a small colander over a jar to catch the whey.
Cheese on the left, strained out whey on the right.
This morning’s breakfast: Egg yolks for me . . Vince had whole eggs and he had toast, which I didn’t have, sausage and kefir cheese.
Another batch is straining. Tomorrow I’m smoking a chicken. I’m going to chop fresh rosemary and add that and black pepper to the cheese and serve that with the smoked chicken.
Obviously, I love doing this kind of “creating”.