Thank you so much for noticing! That is so important to me to get across. There are so many “right” ways to do things, this is just one way that works for me! This comment made my day :) Thank you for subscribing.
I can’t wait this long. 🤪I gently heat my 1 gallon of kefir to about 120 then cover it for 15 minutes then strain for 20 minutes with reusable cheesecloth. Tie it and refrigerate for a couple of hours. I love this stuff so I wipe it out really fast. 😂 I usually eat 1 1/2 cups with the zest of a lemon salt and pepper, Kalamata olives and cucumber slices.😁
That was just perfect. Best video I’ve seen on kefir cheese making and I’ve seen a few this morning. I’m really looking forward to seeing more of your videos.
@@preservingtoday What she said^^. Best video on the subject I've seen and I've seen a lot! Well put together video makes me want to see your others. Subscribed.
That’s a nice way of doing the cheese thing. Thank you. I’ve just recently jumped on the kefir wagon. ( two months drinking a cup in the morning and at night). I will try your cheese making. Thank you so much.
thanks again it was a success! My wife and I really enjoyed it! Can’t wait to make another batch of cheese we finished ours off today! The toum turned out good but didn’t thicken up until after I refrigerated it. I must of did something wrong? But either way very good thanks!
@@outdoorsadrenaline excellent! I’m so glad that worked out for you. As for the toum, I’m sure it tastes good even without the texture you were going for. It could be that there was too much oil to garlic, or it just didn’t emulsify. You can always try blending or whipping it again to see if you can thicken it.
simple and to the point. I am now trying to make Kefir for the first time, from a kefir grain that I recently bought online. It's almost 21 hrs. As per instruction it said to leave for 36 hrs when first activating. I am excited to make cheese. What I would like to know is if I could mix different batches of kefir, for example, if I have a bottle in the refrigerator, if I could add to new batch to the same bottle. thx
excellent! Yes, follow the instructions to reactivate your kefir grains. Once you get going, you can use different batches mixed together to make cheese. I do that sometimes when I want a lot of cheese, and I usually only make a quart of kefir at a time. Lots more info on kefir on my website www.preservingtoday.com
@@preservingtoday Thank you so much. But yesterday when I went checked the milk I used on my kefir grains, I was appalled to see that it was not pasteurized milk but UHT. It was written so small on the pack. In my country ( in the Caribbean) where I live, it's a rare sight for raw or pasteurized milk. You may get at the market but as I said, very rarely seen. Now I am afraid I will lose my grains because I do not have the proper medium for the grains to grow strong. I was reading that you can use whole powdered milk, is that really viable? I am sure the taste will sub standard.Thank you so much for replying. I really appreciated it
@SiriusStarGazer oh bummer! I haven’t heard of using powdered milk. Ultra pasteurized milk won’t kill your grains, but it will probably starve them over time. If there is any away to find pasteurized milk that will be your best bet, raw of course could be better but sounds like that might be near impossible to find. You can always try experimenting with powdered milk, especially if you can find someone online with experience that can give you good information. If you do end up using powdered milk, I would love to hear how that goes so keep in touch.
@@preservingtoday Thank you so much. Out of desperation I used full cream powered milk last night. I had a look this morning and it seemed much thicker that the UHT milk that I threw out. So I will see after 24 hrs what happens.. I will keep you up to date in this same link as to how things turn out. THANK YOU for your quick response. Have a gr8 day!
Thank you very much for your video! I have just started making kefir and would like to start making cheese. Would you please let me know, is your cheese resembles more like farmers or cream cheese consistency? Thank you!
I don’t have as much experience with farmer’s cheese. This kefir cheese is similar to cream cheese but with a different flavor and a dryer texture. You can adjust the consistency by adjusting the time you hang and drain the cheese. Smoother and more spreadable after hanging for a shorter time, or dryer and more formable or crumbly if hung for longer.
@@preservingtoday Great idea, I will try. I like that I will not need to warm kefir up, so the good probiotics will stay alive 😊 Thank you very much for your reply!!
It keeps in the fridge for a week or two, but we usually eat it before then. I have never tried freezing it, so I’m not sure how that would go. If you experiment with freezing it, please report back and let us know how it turned out.
I always submerge the bag in water right away so no cheese drys onto the cloth. Then I hand wash the bag with a little dish soap and hot water and hang it to dry. I’ve heard of other people washing them in with their laundry, but I like keeping it separate .
Yes, I removed the grains from the kefir BEFORE straining it into cheese. The kefir grains were put into fresh milk to make more kefir. You can watch my video on how I make milk kefir here: ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=it8n_Cwf4F4DsYhx
Thank you! Adding salt to the cheese will help it keep for longer. Even so, I try to use mine up within a week or two. It may become more sour as it ages, which is fine. Just keep an eye out for mold. If you want to preserve it for longer, you can do that with olive oil. Check out this video where I preserve my yogurt cheese in olive oil. You can use this method with kefir cheese too! ua-cam.com/video/cgsRcQoYtLA/v-deo.htmlsi=hVFy2yu53-nXIh1u
I have a nut milk bag but I think it’s a synthetic material does that matter? I was going to go by cheesecloth but seeing you using the nutmilk bag looks nice and simple
I prefer the nut milk bag because it’s less messy and easier to clean up and reuse. My bag is cotton. Synthetic will get the job done if that’s all you have.
@@preservingtoday thanks. Now I’m just strategising the timing. Overnight may work best for me - as I need to be able to open my cupboard doors during the day (small kitchen!) and hope the cockroaches stay away 🤞
I’m so glad I don’t have to worry about roaches here in the Pacific Northwest! There are lots of creative ways to hang a bag, even in your sink from your faucet. I hope your cheese turns out excellent!
I had go and watch this to remember what music I put on here. LOL. It is relaxing! This was a free stock song from the video editor I was using - Adobe Rush. I cut a segment of the song, looped it and slowed it down some. Happy I had a hand in creating this chill cheese vibe. ;) Thanks for watching.
I’m not sure how that would work. Most store bought kefirs have preservatives and thickeners. I think the thickeners would prevent the whey from separating and draining off. If you end up trying it be sure to let me know how it turns out.
Absolutely. That’s how I strain my yogurt when making labneh. I think that it might be a bit harder to drain the kefir cheese with that method, but it will still probably work. You could also use any thin-ish, lint free kitchen towel. :)
I was about to write, "This is how we made Labneh when I was growing up - with the 'kees laban' hanging from a cupboard door handle and a bowl underneath!" And then I see your jar of "Toum" and realise you must have a Lebanese background also! 😂
My mother is Italian, so I have some Mediterranean background. :)Lebanese background is that my first kitchen job was in a Lebanese owned deli and specialty store. I learned to make falafel, hummus, baba, shawarma, yogurt, labneh etc all from scratch and without a specific recipe. It is why I fell in love with cooking and I’ve been making those same dishes in my home for the last 20 years. :) I have other videos showing how I make toum, yogurt, labneh and labneh balls in oil. I know my way of making these are no longer exactly the same as I was taught by that Lebanese family, but the techniques are the same. Thank you for this comment, it made my day. :)
@@preservingtoday I saw your wonderful Toum video! Your video brought back memories of my childhood where my Dad would boil up a large pot of milk and add some Yogurt to it, then strain that in the fabric drawstring bags. It was my absolute favourite food as a kid, on Lebanese bread, drizzled with olive oil, sprinkled with salt and dried mint! Heaven!
amazing. growing up in America 2nd generation, so many traditions were lost or put aside. It's been my mission to find the old ways of doing things and keep them alive in my home. You're lucky to have that experience and those memories. :)
Hello, ran across this video a few days ago and am wondering can the lemon be substituted for another substance like apple cider vinegar or even a different citrus?
I tried making my first kefir cheese a few days ago - it was edible but tasted quite strongly of cheap white wine - is this just the general flavour or can this be avoided or mellowed somehow?
Start with a younger kefir, that alcohol tastes makes me think it was over fermented. How long did you initially ferment the kefir before straining it? Did it sit in the fridge for a while before straining? Do you live somewhere warm? If your house is warm, you can try straining it in the fridge. Anyway you can keep the kefir from over fermenting will make for a more mellow final product.
@@preservingtoday the initial ferment was probably just under 24 hours as it's not particularly warm at the moment, the second fermentation in the fridge was probably about three days, then I let it drain out at room temperature for 24 hours before putting it in the fridge for another day and a half... So... probably left it way too long, next time I'll try straining in the fridge after the first (shorter) fermentation. Thanks for your advice, will likely try again in a week or so :)
@riddersjc awesome.shortening the time in the fridge before straining will help. And be sure to add salt to the cheese after straining, that will help inhibit more bacterial growth, which is good to help preserve the cheese. Good luck!
No. I don’t think that would work due to lack of rennet. I have made hand cheese with it. I strain it longer so it’s extra thick, then form it into balls. Let the balls dry for a bit then put them in oil with some herbs and garlic, or rolls them in herbs first.
No, first i make the kefir my fermenting the milk with the kefir grains and then straining them out. Then I use that finished kefir to strain for this cheese. You can see how I make milk kefir in this video ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=Pegy8S1D5KJ7dDzA
The kefir grains are removed from the kefir BEFORE the kefir is poured into the cheese cloth bag and hung to drain. I put the grains into new milk to make a new batch of kefir.
So I understand, and keep me right: Cheese gets made with milk and rennet then drained of whey ? Kefir is drained of whey, is this actually cheese ! or just a whey reduced kefir !
I have never made goat cheese. I’ve never been fortunate enough to have an abundance of goats milk. Would love to get a change to someday though! The texture of this kefir cheese is similar to common goat cheese.
Gnarly! Not something that has ever crossed my mind. In the summer, we get fruit flies and they are attracted to the whey and it’s annoying. You can also hang the bag from the top shelf in your fridge with a bowl underneath it. Keeps the critters out and works just the same.
You can get a large pot and place a dowel rod or something to hang the bag from across the pot. Put the top on it or drape a towel over the pot and let the kefir drain into a bowl in the pot. I hope that made sense. I live in the south so, I know all about these dern water bugs 😵💫😭😭😭 or maybe even sent up something in a large box. Dowel rod set up within and close the box… 🤔
I like that you say, how "i" make...... Instead of how "to" make.... There is not just one way to do things. ❤
Thank you so much for noticing! That is so important to me to get across. There are so many “right” ways to do things, this is just one way that works for me! This comment made my day :) Thank you for subscribing.
I can’t wait this long. 🤪I gently heat my 1 gallon of kefir to about 120 then cover it for 15 minutes then strain for 20 minutes with reusable cheesecloth. Tie it and refrigerate for a couple of hours. I love this stuff so I wipe it out really fast. 😂 I usually eat 1 1/2 cups with the zest of a lemon salt and pepper, Kalamata olives and cucumber slices.😁
Great idea!! That sounds delicious. I love kalamatas.
That was just perfect. Best video I’ve seen on kefir cheese making and I’ve seen a few this morning. I’m really looking forward to seeing more of your videos.
Thank you so much! I’m glad you found the video useful. We love kefir cheese and use it all the time.
@@preservingtoday What she said^^. Best video on the subject I've seen and I've seen a lot! Well put together video makes me want to see your others. Subscribed.
@@geraldcronin9700 thank you so much! That is really motivating to get my next video edited. It is time consuming and it’s nice to be appreciated.
That’s a nice way of doing the cheese thing. Thank you. I’ve just recently jumped on the kefir wagon. ( two months drinking a cup in the morning and at night). I will try your cheese making. Thank you so much.
Wonderful! Thanks for watching!
Awesome! I am a new subscriber and looking forward to binging on your other videos. Greetings from Australia.
Thank you for subscribing and for your feedback! It means a lot. Cheers mate! (Did I say that right?) 😃
Thanks for this
What is that relaxing background song?
I had some with fresh fruit strained in and it was fabulous !
That sounds amazing. Will try that next time. Thanks for sharing!
Started maknling regular kefir a few week ago. In love with it.
This will be on my yo do list
Thank you!
Full of handy tips and tricks. Thank you!!
Absolutely! Thanks for watching!
You could also put the bag over the bottle and flip ❤
Great idea. Thanks for sharing!
Brilliant use of the thoum. Great vid!
Thank you! Cheers!
Thanks for the master class!👍👍👍
Thank you for watching!
thank you for this informative video
You're welcome! Thank you for watching. :)
I’ve got my first batch hanging in the sack now thanks for sharing! I’ve also got everything to make the toum can’t wait to try!
Excellent! I hope you love it. You’re in for a real treat with the toum.
thanks again it was a success! My wife and I really enjoyed it! Can’t wait to make another batch of cheese we finished ours off today! The toum turned out good but didn’t thicken up until after I refrigerated it. I must of did something wrong? But either way very good thanks!
@@outdoorsadrenaline excellent! I’m so glad that worked out for you. As for the toum, I’m sure it tastes good even without the texture you were going for. It could be that there was too much oil to garlic, or it just didn’t emulsify. You can always try blending or whipping it again to see if you can thicken it.
Great, definitely going to try that (after first taking out my precious kefir bulbs ofcourse😊) 💕🌸❤️
Oh yes! I step that cannot be forgotten! :) I hope you love it.
Looks good.
Very nice! Thank you!
Great video and tips. Thank you 🙏🏼
You're so welcome!
thanks for not making this a 20 minute video. so many recipe videos are 70% fat. thanks
Haha! You’re welcome. Let’s get to the point so we can start making cheese, amiright?
This is exactly why I went to this video and not the others lol
Thank you for watching :)
Thank you
simple and to the point. I am now trying to make Kefir for the first time, from a kefir grain that I recently bought online. It's almost 21 hrs. As per instruction it said to leave for 36 hrs when first activating. I am excited to make cheese. What I would like to know is if I could mix different batches of kefir, for example, if I have a bottle in the refrigerator, if I could add to new batch to the same bottle. thx
excellent! Yes, follow the instructions to reactivate your kefir grains. Once you get going, you can use different batches mixed together to make cheese. I do that sometimes when I want a lot of cheese, and I usually only make a quart of kefir at a time. Lots more info on kefir on my website www.preservingtoday.com
@@preservingtoday Thank you so much. But yesterday when I went checked the milk I used on my kefir grains, I was appalled to see that it was not pasteurized milk but UHT. It was written so small on the pack. In my country ( in the Caribbean) where I live, it's a rare sight for raw or pasteurized milk. You may get at the market but as I said, very rarely seen. Now I am afraid I will lose my grains because I do not have the proper medium for the grains to grow strong. I was reading that you can use whole powdered milk, is that really viable? I am sure the taste will sub standard.Thank you so much for replying. I really appreciated it
@SiriusStarGazer oh bummer! I haven’t heard of using powdered milk. Ultra pasteurized milk won’t kill your grains, but it will probably starve them over time. If there is any away to find pasteurized milk that will be your best bet, raw of course could be better but sounds like that might be near impossible to find. You can always try experimenting with powdered milk, especially if you can find someone online with experience that can give you good information. If you do end up using powdered milk, I would love to hear how that goes so keep in touch.
@@preservingtoday Thank you so much. Out of desperation I used full cream powered milk last night. I had a look this morning and it seemed much thicker that the UHT milk that I threw out. So I will see after 24 hrs what happens.. I will keep you up to date in this same link as to how things turn out. THANK YOU for your quick response. Have a gr8 day!
Thank you.
Thanks for watching
Thank you very much for your video! I have just started making kefir and would like to start making cheese. Would you please let me know, is your cheese resembles more like farmers or cream cheese consistency? Thank you!
I don’t have as much experience with farmer’s cheese. This kefir cheese is similar to cream cheese but with a different flavor and a dryer texture. You can adjust the consistency by adjusting the time you hang and drain the cheese. Smoother and more spreadable after hanging for a shorter time, or dryer and more formable or crumbly if hung for longer.
@@preservingtoday Great idea, I will try. I like that I will not need to warm kefir up, so the good probiotics will stay alive 😊 Thank you very much for your reply!!
Could you also tell me how long you can keep it in the fridge and can you freeze it? Thank you.
It keeps in the fridge for a week or two, but we usually eat it before then. I have never tried freezing it, so I’m not sure how that would go. If you experiment with freezing it, please report back and let us know how it turned out.
Did you ever freeze it
Thank you straight forward easy to follow best I have seen
@patriciahill50 thank you so much! Happy you found it helpful. It’s so good!
Greetings! That looks yummy. I am going to make some soon. How long can kefir cheese keep in fridge? Thanks for your video!
At least a week, maybe two. Adding salt will help it keep fresh longer. I hope your kefir cheese turns out great! Thanks for watching.
@@preservingtoday I hope so too! Thank you for your kind reply. Happy 2024 soon!
May I ask what do you wash the bags in after using?
I always submerge the bag in water right away so no cheese drys onto the cloth. Then I hand wash the bag with a little dish soap and hot water and hang it to dry. I’ve heard of other people washing them in with their laundry, but I like keeping it separate
.
Do you take a little more grains or whey from this batch to continuously make kefir milk?
Yes, I removed the grains from the kefir BEFORE straining it into cheese. The kefir grains were put into fresh milk to make more kefir. You can watch my video on how I make milk kefir here: ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=it8n_Cwf4F4DsYhx
Thank you
Thank you for watching!
What a great clear video, thank you. How long will the cheese keep in the fridge please?
Thank you! Adding salt to the cheese will help it keep for longer. Even so, I try to use mine up within a week or two. It may become more sour as it ages, which is fine. Just keep an eye out for mold. If you want to preserve it for longer, you can do that with olive oil. Check out this video where I preserve my yogurt cheese in olive oil. You can use this method with kefir cheese too! ua-cam.com/video/cgsRcQoYtLA/v-deo.htmlsi=hVFy2yu53-nXIh1u
Thank you for your speedy response 😊@@preservingtoday
I have a nut milk bag but I think it’s a synthetic material does that matter? I was going to go by cheesecloth but seeing you using the nutmilk bag looks nice and simple
I prefer the nut milk bag because it’s less messy and easier to clean up and reuse. My bag is cotton. Synthetic will get the job done if that’s all you have.
@@preservingtoday thanks. Now I’m just strategising the timing. Overnight may work best for me - as I need to be able to open my cupboard doors during the day (small kitchen!) and hope the cockroaches stay away 🤞
I’m so glad I don’t have to worry about roaches here in the Pacific Northwest! There are lots of creative ways to hang a bag, even in your sink from your faucet. I hope your cheese turns out excellent!
How long does it last in the fridge after making the cheese?
We usually eat it pretty quickly but I’ve had it last for a week before. Adding the salt will help it last longer too.
This music makes me feel so relaxed. Im actually curious what song it is haha
I had go and watch this to remember what music I put on here. LOL. It is relaxing! This was a free stock song from the video editor I was using - Adobe Rush. I cut a segment of the song, looped it and slowed it down some. Happy I had a hand in creating this chill cheese vibe. ;) Thanks for watching.
Are you able to just by store kefir and then do the process
I’m not sure how that would work. Most store bought kefirs have preservatives and thickeners. I think the thickeners would prevent the whey from separating and draining off. If you end up trying it be sure to let me know how it turns out.
How about using a paper coffee paper filter. ❤
Absolutely. That’s how I strain my yogurt when making labneh. I think that it might be a bit harder to drain the kefir cheese with that method, but it will still probably work. You could also use any thin-ish, lint free kitchen towel. :)
I was about to write, "This is how we made Labneh when I was growing up - with the 'kees laban' hanging from a cupboard door handle and a bowl underneath!" And then I see your jar of "Toum" and realise you must have a Lebanese background also! 😂
My mother is Italian, so I have some Mediterranean background. :)Lebanese background is that my first kitchen job was in a Lebanese owned deli and specialty store. I learned to make falafel, hummus, baba, shawarma, yogurt, labneh etc all from scratch and without a specific recipe. It is why I fell in love with cooking and I’ve been making those same dishes in my home for the last 20 years. :) I have other videos showing how I make toum, yogurt, labneh and labneh balls in oil. I know my way of making these are no longer exactly the same as I was taught by that Lebanese family, but the techniques are the same. Thank you for this comment, it made my day. :)
@@preservingtoday I saw your wonderful Toum video! Your video brought back memories of my childhood where my Dad would boil up a large pot of milk and add some Yogurt to it, then strain that in the fabric drawstring bags. It was my absolute favourite food as a kid, on Lebanese bread, drizzled with olive oil, sprinkled with salt and dried mint! Heaven!
amazing. growing up in America 2nd generation, so many traditions were lost or put aside. It's been my mission to find the old ways of doing things and keep them alive in my home. You're lucky to have that experience and those memories. :)
Hello, ran across this video a few days ago and am wondering can the lemon be substituted for another substance like apple cider vinegar or even a different citrus?
Hi! I don’t think I use lemon in the kefir cheese recipe… did you mean to comment on the garlic toum video?
I tried making my first kefir cheese a few days ago - it was edible but tasted quite strongly of cheap white wine - is this just the general flavour or can this be avoided or mellowed somehow?
Start with a younger kefir, that alcohol tastes makes me think it was over fermented. How long did you initially ferment the kefir before straining it? Did it sit in the fridge for a while before straining? Do you live somewhere warm?
If your house is warm, you can try straining it in the fridge. Anyway you can keep the kefir from over fermenting will make for a more mellow final product.
@@preservingtoday the initial ferment was probably just under 24 hours as it's not particularly warm at the moment, the second fermentation in the fridge was probably about three days, then I let it drain out at room temperature for 24 hours before putting it in the fridge for another day and a half... So... probably left it way too long, next time I'll try straining in the fridge after the first (shorter) fermentation.
Thanks for your advice, will likely try again in a week or so :)
@riddersjc awesome.shortening the time in the fridge before straining will help. And be sure to add salt to the cheese after straining, that will help inhibit more bacterial growth, which is good to help preserve the cheese. Good luck!
That is whey cool
Haha. I see what you did there. Thanks for watching. :)
Have you experimented with aging this cheese at all? Or putting it in a press?
No. I don’t think that would work due to lack of rennet. I have made hand cheese with it. I strain it longer so it’s extra thick, then form it into balls. Let the balls dry for a bit then put them in oil with some herbs and garlic, or rolls them in herbs first.
i have a question, so the grains are eaten along with the cheese?
No, first i make the kefir my fermenting the milk with the kefir grains and then straining them out. Then I use that finished kefir to strain for this cheese. You can see how I make milk kefir in this video ua-cam.com/video/8XQg_XC5bfc/v-deo.htmlsi=Pegy8S1D5KJ7dDzA
How long do you ferment your kefir?
12 to 48 hours, depending on the temperature in my house. Here is a video I made on how I make dairy kefir. ua-cam.com/video/8XQg_XC5bfc/v-deo.html
@@preservingtoday Thanks!
What about the kefar grains?
The kefir grains are removed from the kefir BEFORE the kefir is poured into the cheese cloth bag and hung to drain. I put the grains into new milk to make a new batch of kefir.
What does it taste like
Creamy and a little sour. A lot like kefir. A nice black slate to flavor however you want. Herbs, spices, garlic, it’s all great!
So I understand, and keep me right:
Cheese gets made with milk and rennet then drained of whey ?
Kefir is drained of whey, is this actually cheese ! or just a whey reduced kefir !
I think there are many ways to make cheese. I call this kefir cheese, call it whatever you want, you could just call it delicious! :)
Do you know how to make goats cheese?
I have never made goat cheese. I’ve never been fortunate enough to have an abundance of goats milk. Would love to get a change to someday though! The texture of this kefir cheese is similar to common goat cheese.
WHY ....the second ferment ??
??
Lucky you don't have roaches like I do. I can't hang anything around or the roaches will be drinking that wey and on the nut milk bag.🥺
Gnarly! Not something that has ever crossed my mind. In the summer, we get fruit flies and they are attracted to the whey and it’s annoying. You can also hang the bag from the top shelf in your fridge with a bowl underneath it. Keeps the critters out and works just the same.
Just buy a nut milk making machine.
You must live in the south I was thinking the same thing about roaches
You can get a large pot and place a dowel rod or something to hang the bag from across the pot. Put the top on it or drape a towel over the pot and let the kefir drain into a bowl in the pot. I hope that made sense. I live in the south so, I know all about these dern water bugs 😵💫😭😭😭 or maybe even sent up something in a large box. Dowel rod set up within and close the box… 🤔