Check out Homemade Mommy's post on how to
make kefir cheese and whey.
I love it and
make kefir cheese also, but it seems it is an arthritic response and that to me is inflammation.
could you post a recipe for
making kefir cheese??
Each sachet makes a litre of kefir, which you can drink, add to a smoothie, serve over your breakfast cereal, or use to
make kefir cheese.
Not exact matches
Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking
made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home
Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made Summer — a sequel to Home
Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made and Home
Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
Made Winter, packed with simple, summery recipes that
make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be
made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beero
made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue
cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha,
kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to
making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that
make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and
cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
I've
made my own yogurt and
cheese before so I wasn't too intimidated, but I can't stress enough how easy it is to
make your own
kefir.
In fact I
made a pizza and used
Kefir cream
cheese as the foundation of my toppings.
This includes any cow, goat, sheep milks and
cheeses, or anything
made from them: (hard or soft
cheeses, cottage
cheese, yogurt,
kefir, sour cream, whipped cream), with the exception of ghee and butter.
Every once and awhile I'll have a really good piece of
cheese, a small glass of full - fat
kefir, or a soup that simply could not be
made with anything other than butter, but usually I avoid it.
FYI, you can also use an organic probiotic bill to and put it into the cashew cream / nut cream / or nut free hemp (any) seed cream... to to turn it into yogurt / if you can't buy real
Kefir Bacteria (Lactobacilli bacteria)- Its not dairy but is used to
make milk into
Kefir and after its used to turn milks into yogurt, you can strain out the original chunks of bacteria (which is what we do here in Greece and then put the
Kefir in the freezer so you can perpetually re-use it — while waiting for yogurt to become
cheese.
, I also avoid cows» milk (I can eat unlimited goat & sheep
cheeses,
kefir, butter, etc, but I am allergic to cows» milk), and I now eat all grains (except I have not added gluten back into my diet yet, but I enjoy all other grains), and I avoid refined / cane sugar as my body no - likey (I can eat all the honey, maple syrup, fruits, juices, and natural sugars I want, but refined sugar
makes me feel icky so I simply avoid it).
Kefir Salsa No Knead Sourdough Bread How to
Make Whey & Homemade Cream
Cheese Kefir Soda Pop BBQ Natto with Shrimp
This is yet another reason to avoid drinking regular soda ala
Cheese Slave: I'm waiting on some water
Kefir Grains to
make «soda».
Since my goat
cheese purveyor — from whom I bought the
cheese as well — offers
kefir made from goat milk too, I replaced the milk from the traditional recipe by goat
kefir.
Here is an option for a raw
kefir cheesecake and here is a dairy free probiotic cheesecake
made with fermented cashew
cheese.
live in western canada bc have healthy
kefir curds for sale they ship well sold with method for
making kefir and the many ways to use it in food and
making cottage
cheese smooties etc
Hi Dante, When you
make your own
kefir cheese by straining off the whey you end up with
cheese full of cultures.
I milk my own Jersey, eat my own eggs and meat beef, chicken goat; grow many of my own veggies year round, eat lots of cream and butter, the fat on my meat, bone broth; within the last year have given up vegetable oils except olive; gluten free for 2 years; very little organic cane sugar say less than 2 - 3 T. daily, many days none; wine and
cheese of my own
making, mostly my own and daily; milk and / or water
kefir daily; work at home is my exercise along with stretching; 90 % organix in everything.
But if the whey (the «water» at the bottom) is bitter or extra sour, then you may not be able to save it (by the way, this can sometimes be strained and used to
make soft or even hard
kefir cheese (so don't toss it just because it looks unappetizing.)
have been
making kefir for a couple of months... it goes so fast in NYC when the temperature is over 90 farenheit...... slower process now on counter top with ambient temperature 20 - 30 degrees lower.My product is tart and bubbly... i add chopped berries to a taste treat.I do feel rinsing the grains is important as the rinsed grains seem to
make less
cheese curd.....
Here is just part of his meal plan: Unprocessed Buckwheat (
make sure you soak it for a few hours before cooking) Millet Unpolished Rice Whole Wheat Pasta Walnuts Cashews Almonds Pumpkin Seeds Dates Dried Apricots Prunes Raisins Bananas Fermented Baked Milk (Huh????)
Kefir Yogurt Bryndza (Sheep Milk
Cheese)-- high in protein Quail Eggs — Where can I get these!?
Salmon dip can be
made from canned salmon (drained), mixed with sour cream,
kefir cheese, crème fraiche or mayo with capers and diced red onions.
You can further strain the milk
kefir and
make milk
kefir cheese, which is excellent in sauces, condiments, and added into dressings.
I enjoy it and have
made cheese also I had a little stomach upset the first two days and then felt good But now I've got a terrible pain in my feet, almost like gout I suppose Can this be caused by the
kefir?
There are step by step videos on
kefir cheese making on the internet.
Joy, if you have the Caucasus grains (large cottage
cheese like grains) they should double in 20 days if they are still viable and you
make kefir every day.
Dairy
kefir, coconut water
kefir, and
kefir cheese can all be
made at home using our simple tutorial found here.
I use mine to
make probiotic ice creams, salad dressings, smoothies,
kefir cheese or just drink it straight -LSB-...]
I use it in smoothies,
make kefir cream
cheese and add seasons for dips.
hi, so i been
making kefir for some time iv found i love pitted dates, blend in about 8 stoneless dates to 1 pint of
kefir and a few drops of vanilla, if
making cheese kefir, i strain threw cloth and i even drink the whey after, i was wondering if this is a good or bad idea?
Instead, just use it in your smoothies, or else drain off / reserve the whey and eat the curds like a thick yogurt or let them drain further to
make a thick, tangy «
kefir cheese» spread.
When they consume lactose, they produce lactic acid, and too much lactic acid will cause the
kefir to separate into curds and whey... because that's just what acids do, so congratulations, you've
made cheese!)
I also
make some yummy turmeric /
kefir dips and dressings with milk
kefir (strain though
cheese cloth for thicker dips)(turmeric.salt, chilli, oil, ect) I've also
made turmeric
kefir cheese.
, I also avoid cows» milk (I can eat unlimited goat & sheep
cheeses,
kefir, butter, etc, but I am allergic to cows» milk), and I now eat all grains (except I have not added gluten back into my diet yet, but I enjoy all other grains), and I avoid refined / cane sugar as my body no - likey (I can eat all the honey, maple syrup, fruits, juices, and natural sugars I want, but refined sugar
makes me feel icky so I simply avoid it).
The problem of lactose can be remedied by using the process of fermentation, where healthy bacteria are added to milk to
make cheese, yogurt and
kefir.
THE WELL STOCKED FRIDGE AND FREEZER DAIRY: Raw milk, raw cream, raw
cheese, crѐme fraiche, yogurt or
kefir MEAT: Ground pastured beef, liver, chicken, bacon SEAFOOD: Wild - caught fish VEGETABLES: Fresh, lacto - fermented and some frozen EGGS: From pastured hens BONES: For
making broth
Milk
kefir can also be
made into
cheese kefir by straining to remove the whey,
making a variety of
cheese ranging from soft, spreadable
cheese kefir to a cream
cheese kefir, or a hard
cheese kefir.
The kids love the
kefir and now prefer it over the yogurt.Thank You for sharing we would love to try to
make cheese.
I ate lard, raw butter from pastured cows, coconut oil, tallow, and palm oil at every meal, plus high fat
cheese from France, chicken with the skin, eggs from pastured chickens, and especially the yolk for if I throw out anything it will be the white, bacon, whole
kefir I
made myself and so forth.
I am afraid that UHT milk will not ferment with
kefir — you can not
make cheese with UHT milk.
I have been doing
kefir for a few years and I have never refriderated it — it never goes bad or spoils — the white slimy is unusual — maybe cause its» un» --- pasteurized - milk --- - I
make my
kefir from a --- non - fat gallon of regular store bought milk - and don't have any issues its great — I
make cheese and juice — the
cheese is for dips — and salads and tuna mix and all that — great in soups and stews — the juice I
make protein smoothies out of it — every day a 16 ounce smoothie — just protein powder and
kefir juice and sometimes a blender with banana or some other fruit — its awesome and I have no digestive issues ever — hope this info helps — keep using it maybe try non fat regular milk — see what happens --
I normally
make cheese with goat
kefir following Dom's recipe.
In the
Kefir Cheese recipe — it says to leave the grains in the milk for 48 hours or more — this will both seriously weaken or kill the grains and
make a very sour batch — I know because I have done this inadvertently.
I
make Kefir Cream
Cheese by pouring the
Kefir milk into a dishcloth / pillowslip or cheesecloth and let it drain for 24 hours.
Mixes are intended as a base where you add fresh foods like eggs, meat, and dairy (cottage
cheese,
kefir, and yogurt) to
make a complete diet.