|enjoying homemade-cream cheese filled strawberries|
You know … “curds and whey?” from the favorite childhood nursery rhyme? Yep- that is farmer’s cream cheese and whey!
For kefir cream cheese and whey you will need:
- a jar of your kefir
- a glass bowl
- a white tea towel or a few layers of cheese cloth material
- some way to hang your kefir above the bowl (I use a wooden spoon hanging from the cabinet by a rubber band)
1) lay your towel over your bowl
2) pour your kefir into the towel
3) pull the edges of the towel up until they are in a nice bunch at the top
4) use a big ole rubber band to tie the towel up to a wooden spoon that is hanging from your cabinet.
5) let the whey drip down into the bowl for 7+ hours. I let it go over night, or all day depending on what time I started…
|After just a few minutes. see what I mean by hanging it up?|
When you are done, you will have a tangy cream cheese in your cloth (that you can use for all sorts of recipes), and whey left in your bowl! Both will last weeks (6 or more for sure for the whey… the cream cheese doesn’t make it that long around our house!) in the fridge.
***Be sure when working with kefir grains that you don’t use metal. Metals can harm your grains, so you want a cheapo plastic mesh strainer, and preferably glass jars and bowls***
The cream cheese, or “farmer’s cheese” as a friend calls it, is really good if you add in a little powdered (ground up) sucanat, or sliced strawberries. You can use it for anything you use regular cream cheese for, and it is a probiotic! So good and nutritious for your gut.
You can also do the same thing with regular, plain, full fat store bought yogurt (look for Brown Cow and Stonyfield Farms brands- I have tried both and they were great). You could be experimental and try the Euro Cuisine YM80 Yogurt Maker. This way, you’ll know everything is fresh and made from scratch.
However, if you don’t want to make the kefir just yet, but want to try recipes that call for whey (and make homemade cream cheese) then I TOTALLY encourage you to use the store bought yogurt. It does need to be plain, full fat yogurt- no added sugars, sweeteners, or fruits- preferably organic and not ultra pasteurized.
You can use your whey to ferment foods, soak grains, and in place of milk in some recipes (like my favorite tortilla recipe by the Prairie Homestead).
|A jar of whey|
So, that’s how you make kefir cream cheese and whey!
What do you think? Easy enough?
If you have questions, please ask. If I don’t know the answer, I will direct you to someone that can help.