|Kefir ready to drink or make cheese|
Maybe it's the alcohol. I'm loving all the kefir that has been turned out in this kitchen in the last week and a half. I've consumed nearly all of it myself. It can have up to 3% alcohol, but I'm sure mine is closer to .5%--just a little fizzy on the tongue.
|Kefir cheese--about four hours of draining off the whey.|
Making kefir cheese is one of the simplest Things I get to do today. Pour the kefir (grains removed and placed in a jar of plain milk for another brewing) into a cheese cloth and suspend it until it's reasonably dry--up to 8 hours. When I unwrapped the cheese cloth, all I could think was, "That's the cutest little cheese I have ever seen." Next I'll salt it and season it a bit and spread it on crackers or toast. It's very similar in texture to fresh goat cheese (chèvre).
If you want some grains to start your own kefir, I'll have some to share soon. Just comment on this post and we can get it going.