How to make milk kefir cheese.
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- čas přidán 12. 07. 2020
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Milk kefir cheese is extremely good for you. It's a powerful probiotic that boosts gut health, and is to tasty it'll ruin supermarket cream cheese for you, for ever.
Luckily, making cheese from milk kefir is incredibly simple. No heating, no worrying about temperature, no rennet, no need to sterilise your equipment, and is very forgiving so is easy to fit into your day.
/ cairn_of_dunn_croft
Weve made kefhir yogurt for years. Never knew we could make cheese with it thank you!
I like kefir as a drink, but I absolutely love it as a cheese!
Whats the difference between making the yogurt and making the cheese? I can only make the milk.
@@sianmegginson8110 🤦♂️
@@sianmegginson8110 kiefer cheese doe not use heat.
Great video. I can vouch that the kefir whey sprayed on growing tomatoes really does keep the pests at bay. I only started growing tomatoes 18 momnths ago. That first summer everything went wrong, blossom end blight, then the leaves started looking patchy - and I hardly got 10 fruits out of two cherry tomato plants. But this summer, I did several things right - dug a deeper hole, staked the tomatoes properly, used tomato fertiliser, and - used diluted kefir whey as fertiliser, alternating with the commercial tomato fertiliser. While watering the plants, the kefir whey solution also went over the leaves on the plant - accidentally. I had a bumper crop and no sickness on the plant, no patches on the leaves, no insects (although the birds did get at some of the fruits. My tomatoes were growing faster than I could pick them and the change in the diet - alternating with tomato fertiliser, really made a difference. My neighbours were growing courgettes, so we shared, and now I know so many different tomato and courgette recipes...
I just made kefir cheese, I pressed mine, it is sitting in the pantry on a plate to dry out more - ate a big chunk of it (impatient) I just love it!
It's an amazing taste.
I have to say thank you for being straightforward. It's refreshing and I do appreciate you and your wife's approach
Thanks!
Finally somebody pronouncing it properly!
Definitely going to make this !! :)
Great instructions, thank you!
Thanks!
Glad I'm not the only one using fingers
Thank You , I have extra kefhir and need to do something with it, yum
Very informative video, it's nice to see the whole process.
I was wondering about the resting duration when it's not very warm. Their is no cheese / whey separation on my milk yet and it's been 3 days so I was worried that the milk would get sour. But in the video you address this point.
So I'm gonna let this rest for a few more days until cheese and whey separate. Also I might not had a big enough portion grains to start with.
Thank you sir.
Thanks!
Besides the seedling mat mentioned in the above comment, you can also use the insulated "haybox" mentioned in a couple of his other videos. Very gently warm up the milk+kefir to around skin temp and put that in one container. Then, put just hotter water (but not boiling) in another container (like a mason jar) and put both of these in the insulated box but separated with some air space between them. Depending on how well insulated the haybox, it should really speed up the culturing for at least a day. If you want it to go longer, then just reheat the water in the water container and put it back in there with the milk/kefir.
Did you ever make the cheese press? I can’t find a video of it. I LOVE cheese and have just started learning how to make kefir.
I still haven't built it, but now I've tidied the workshop it stands a chance of happening at least!
I have issues with regular cow dairy. I found I could eat yogurt with no problem, but I was surprised that even true, homemade kefir still somewhat bothered me. I think this is because it also has yeast strains in it and the yeast are very focused on the lactose sugar, (and are faster digesting than the latter) while certain probiotic bacterias will focus more on the proteins etc. I don't have a problem with the lactose, but with the A1 casein proteins (this is actually far more common of an issue than true lactose intolerance which is very rare).
Thankfully, there are more dairies, at least in the US, that are starting to switch over to the A2 only breeds of cows (typically older and more heirloom type breeds). Just like with goat and sheep milk, I can drink the A2 cow milk completely straight with no culturing at all, and so the kefir version is more than fine. (Goat, sheep, buffalo and older breeds of cows only make the A2 type casein which is easier to digest).
One downside of cow dairy of any kind, at least for men, is that full fat version has been shown to directly lower testosterone in men. Since the estrogenic and more female type hormones are fat soluble and binding in nature, using lower fat versions help to counter balance this issue some, since the less amount of fat, the less of these hormones that are in milk. Unlike growth hormones which are sometimes injected into the cows body's and which don't necessarily show up in the milk, these more female centric hormones are directly produced by the cow and do end up in the milk and in an active form. If you're already having issues with your testosterone getting lower, then best to avoid especially full fat dairy in a consistent sense. A little 2%, to especially practically no fat milk and its products occasionally shouldn't bother most men though.
(Since no fat dairy doesn't taste very good imo, I'll add fat back in with either blended/pureed hemp seeds or coconut milk).
I used to make crowdie with goats milk, but never had the kefir grains to make your cheese. It looks very interesting.
It's so easy, I'm a huge fan of this method.
Beautiful. I use raw goat milk. Will wait longer. I usually only let it sit 24 hours but I will try more time. More cheese👍
You have the best raw material available, you're very lucky.
That's the kind of alchemy that I can get behind!
This was way simpler than other cheese making that I've seen. Does it work as well with goats milk? My body really doesn't tolerate dairy, but I love it, so I've been thinking of getting some goats at least.
And we must be on the same wavelength. I'm working on some fermentation right now. Just waiting for it to get to the point where I want to eat it. Might do a taste test today and see where it's at.
It definitely works with goat's milk, I highly recommend it.
this and yogurt cheese are the healthiest and, thankfully, the easiest cheeses to make.
I love it!
Liked and subscribed! I have been making cheese straight from whole milk, now you have showed me how to do it with kefir, thanks!! I have been turning my whey into a brine for making feta. 10% brine by weight.
That's a great idea!
@@CairnOfDunnCroftPermaculture The pH of the whey matches the cheese exactly, no testing needed, no extra ingredients either.
@@JohnSmith-il4wi Are you accounting for adding the salt? Salt will change the pH.
@@justinw1765 I didn't see any significant changes
Cheers 👍for that 👏👌
Thanks!
what material did you use as strainer ? didn’t understand. in canada
Muslin, or cheese cloth.
Pukka, another thing to make. I make my own kefir and bacon, much else beside.
i cant find the video for the cheese press, did you make it in the end?
Not yet, it's still on the do do list.
@@CairnOfDunnCroftPermaculture Home made cheese press - yes please! I've seen videos where people press the cheese still in the cloth between two plates, but a wooden cheese press would be better.
U can make pickles and kraut to
Did you ever make that video using the cheese press?
It's still on my very long to do list!
What is the dfifference between making the cheese and the yogurt? Can you rinse your grains under the tap as my Kefir milk is pretty sour? Is it just a matter of keeping sieving the milk until all the whey has disappeared?
It's basically exactly the same process, just left longer then strained to get the whey off, yes.
@@CairnOfDunnCroftPermaculture so when I have the kefir milk do I just strain it off in a cheese cloth?
@@sianmegginson8110 yes, just leave it until it's good and thick, then strain it through cheese cloth.
@@CairnOfDunnCroftPermaculture So what the difference between straining it for cheese and straining it for yogurt? Do you strain it once for yogurt and twice for cheese?
@@sianmegginson8110 to make a kefir drink, I just take the grains out after a day and drink it. To make kefir cheese, I leave it a few days before taking the grains out and strain it. It doesn't really make yogurt, it makes a kefir drink. It's similar to yogurt though.
You can culture vegetables from the whey
👍👍👍👍👍
how to make it taste better
I like it with a little salt.
What happened to a video about the cheese press?
Still on my to do list I'm afraid!
Hopefully sooner than later .... I've been making kefir cheese for a few months now and it has evolved into a very small home business :)
@@ashlang958 excellent!
Never made the press so this video is invalidated.
Luckily, you're not the arbiter of this CZcams channel.
You don't need a cheese press to make keifer cheese anyway so it def doesn't make the video invalid!!
What a weird, pointless comment C.B. I guess you are an extremely literal person? Either way, it is still a type of cheese that is being made.