You can strain Kefiili through clean cloths or coffee filters just as you would Kefir. The clear liquid, whey, will come out gradually, and what is left in the filter will become more and more cheese-like. You can stop earlier, to get a thick Kefiili, or you can wait until it is cream cheese. See Dom’s website for more information about Kefir cheese-making.

 

---

Page url: http://www.eatingoffthefoodgrid.com/a/index.htm?hm_cheese.htm