Most of the kefir that we consume here is in the form of a smoothie. But milk kefir can also be used for so much more! After milk kefir has cultured, it is possible to make a kefir "cheese" that is a consistency somewhere between sour cream and cream cheese. More tangy in flavor than cream cheese, kefir cheese makes a delicious dip for veggies or chips!
Start by placing a coffee filter in a colander over a bowl. Pour milk kefir into the filter and place in the refrigerator. Allow the whey to drain from the cheese for at least 12 hours. The more whey that is removed, the thicker the cheese will be.
Here you can see the whey that has separated.
Remove kefir cheese from filter, place in a sealed bowl and refrigerate. Kefir cheese is ready to use!
Kefir Cucumber Dip :
2 tbsp kefir cheese
2 fresh chives
A sprig of parsley
Dash of salt
Pinch of pepper