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Ferment, Strain, Savour – Enjoying homemade Kefir Cheese!
Kefir cheese is a nutritious dairy product that is made from kefir. It offers several benefits over basic kefir, including a concentrated nutritional profile, extended shelf life, and various culinary possibilities.
Benefits of Consuming Kefir Cheese
- Packed with Nutrients
Kefir cheese is made by straining kefir, which removes much of the liquid (whey) and leaves behind a thicker, more nutrient-dense product. This means that kefir cheese contains higher concentrations of essential nutrients. - Protein-Rich
Kefir cheese is an excellent source of protein, making it a valuable addition to a balanced diet. It provides essential amino acids, which are the building blocks of proteins. - Beneficial Microorganisms
Like basic kefir, kefir cheese is rich in beneficial bacteria. These microorganisms can support gut health, aid digestion, and boost the immune system. - Essential Minerals
Kefir cheese is a good source of calcium, essential for strong bones and teeth. It also contains other essential minerals like magnesium and phosphorus. - Lower Lactose Content
The straining process used to make kefir cheese removes much of the lactose, making it more tolerable for individuals with lactose sensitivity. - Versatility of Use
Kefir cheese can be used in a variety of dishes, from spreads and dips to desserts and baked goods. It is a great substitution for Greek yoghurt, sour cream or ricotta.
Nutritional Value of Kefir Cheese
The nutritional content of kefir cheese can vary slightly depending on the milk with which kefir was made, but in general, 100g of kefir cheese made with 3.5% fat milk contains:
- Calories: Around 120 kcal
- Protein: 10-12g
- Fat: 6-8g
- Carbohydrates: 3-4g
- Fibre: 0-1g
- Calcium: 100-150mg
- Phosphorus: 80-100mg
- Magnesium: 10-15mg
Simple Kefir Cheese Recipe
What do you need?
- 600 ml milk kefir
- A strainer – Cheese Maker
To prepare this recipe you will first need to make milk kefir. Ferment the milk using milk kefir grains. Pour milk kefir into the mesh basket of the Cheese Maker and cover with the top lid.
Leave to strain for 24 hours in the fridge. Once the kefir cheese is thick enough for your taste, take it out of the mesh basket.
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Using Excess Whey
The leftover whey from making kefir cheese is packed with nutrients and can be used in the following ways:
- Smoothies – Add whey to your fruit or vegetable smoothies to boost their nutritional content.
- Cooking and Baking – Substitute whey for water or other liquids in pancakes, bread, and muffins recipes. It adds a tangy flavour and enhances the texture.
- Marinades – Whey can be used as a base for meat or vegetable marinades to tenderise and infuse them with flavour.
- Fermentation – Whey can be used to kickstart the fermentation process in homemade pickles, sauerkraut, or other lacto-fermented foods.
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Cheese Maker
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