Thursday

How To Make Cream Cheese From Kefir Milk

You are not going to believe how easy it is to make your own cream cheese!!!

First, you need to start with thick kefir milk.  I like mine really thick to make the cream cheese.

Strain your kefir milk as normal and start your new batch of kefir milk with the kefir grains

. I lined a mesh strainer with a coffee filter
. Pour in the thick kefir milk


. I then coverd the thick milk with another strainer to keep my towel from getting in the milk  ( the yellow liquid you see in the bottom of the measuring cup is whey.  Do not throw your whey out.  Save it for fermenting vegetables )


. Cover with a towel and put into the fridg for 24 hours.  If  I need it in a hurry, I sometimes use it earlier.  It will not be as thick but it is like a spreadable cream cheese.

With the cream cheese, we made a dip and had it on crackers.   Hubs says this cream cheese is better than what we buy.

20 comments:

  1. I will never have thought this is so easy.

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  2. MMMmmmm, that would be so good on crackers with my jalapeno jelly!!

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  3. I have homemade cream cheese and sour cream on my list of things to try soon. This always sounds so easy and yet I still haven't tried it.

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  4. Yummy! I use Kefir Yogurt to make sour cream too! I just add a splash of true lemon juice. I found a great lemon juice in Costco. We've made beef stroganoff with this sour cream. I could not tell the difference between it and store bought fattening kind. So much healthier!

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  5. Will you come live with me for a month and make me this fun stuff!!!!

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  6. How creative! I love cream cheese with pepper jelly. :)

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  7. This does look delightly easy and fast to make. You are coming up with such great recipes. I hope you are putting these in your Granddaughter's recipe books and maybe they will be published when you get enough.

    P.S. I'm now in Helena trying to get the ranch ready to rent. They are moving in this weekend. Lots of work.
    Manzanita@Wannabuyaduck

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  8. This is so cool! My boss drinks kefir. I am so gonna have to talk her into giving me some! Thanks so much! Can't wait to try this out!!

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  9. Wow, I never thought of making my own! Thats really neat that you make your own. My hubby makes a dip with chili and cream cheese and its sooo delicious.

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  10. Quay Po,
    It is really easy. I have both of my sisters doing it now.

    Lisa,
    I seen you jalapeno jelly and it looks great. My Hubs would love it with the cream cheese.

    Mary,
    You should really try it. So easy.

    Alissa,
    I told my sisters what you said about making the sour cream and we are going to try it.

    Hi Kim,
    I am not really creative, just hungry. When you can't eat what they sell in stores, you come up with your own version.

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  11. Hey Tawna,


    Ashley,
    Mary makes the pepper jelly. You should check out her site.

    Manzy,
    You are one busy lady. You have a ranch? How nice.

    Tiffanee,
    I bet your boss would be happy to give you some kefir grains. Mine grow so fast in the summer that I don't know what to do with them.

    Mizzreviewlady,
    I have make that dip before. It is really good.

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  12. I am truly amazed. You're right that's so simple. I think I'll just have to try it with my girls one day. :)

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  13. Adding cream cheese to recipes is so yummy!

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  14. We usually have kefir in the house for my grandson. I will have to make some cream cheese tonight. Thanks for the tutorial!

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  15. Help - I am so confused. We make lots of milk kefir - sometimes more than we can drink....so it sits (without grains) in the fridge for sometimes up to a week. I've never seen the whey form, and have not seen it get any thicker (still like thick milk)....am I doing something wrong?? Pls help because I'm dying to try your cheesecake recipe!! Thx tons!

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  16. Lesli,
    If your kefir is not getting thick. Try putting less milk with the grains, it should get really thick that way. then you can strain it and make cream cheese.

    Thanks for visiting my blog and commenting.

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  17. Anonymous10:49:00 PM

    So do you use the pre-strained, already fermented kefir milk? The stuff you are left with and use? Or the new milk with the grains, like starting a new batch but you start it in the strainer essentially?

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  18. You use the thick strained milk. It has to be thick or it just runs through the strainer.

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