bernardsmith
Well-Known Member
I frequently make a block of hard kefir cheese from the kefir I make from grains. But I just realized that when I strain the kefir through a sieve to recapture the grains but allow the curds to fall through I am in fact damaging those curds. And that may not be a problem for those who eat /drink kefir like yogurt. What I have been doing for the past week or so is to tie the grains in a small piece of muslin and which is then easy for me to fish from the jar in which I make the kefir. The curds are then poured into a container until I have about a gallon at which point I make the cheese. Has anyone on this forum who presses kefir to make a cheese used a similar method and does that allow them to use less pressure for less time to compact the curds?
