Milk kefir cheese is made by separating the curds from the whey. The milk kefir is filtered through a muslin cloth. The whey filters through the cloth and the curds remain behind.
Milk kefir cheese has a soft cottage cheese type texture with the zingy taste of the milk kefir.
Milk kefir cheese can be eaten on it’s own or spread on sour dough bread. It can also be served as an accompaniment with sauerkraut or eaten for breakfast with boiled eggs.
You can eat milk kefir plain or flavour with your favourite herbs and spices such as garlic, rosemary and himalayan salt. You can also serve as a sweet spread by mixing milk kefir cheese with your favourite fruit preserve such as apricot or strawberry jam or spice it up with a sweet chilli jam.
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