We have our annual Christmas cheese and wine party coming up in a few weeks.
I love the way my friends try to out-do themselves each year with different and unusual cheeses.
So this year, having really found my feet in the art of fermentation I clearly have to have homemade cheeses on the menu.
Not only do they taste delicious they are full of probiotic goodness, Vitamin B's and minerals. Great at warding off a hangover if a little too much wine is consumed!
The quickest and easiest of them all is kefir cheese. It is a soft cheese which tastes like cream cheese but is also a great substitute for sour cream.
You can also get adventurous and add herbs, nuts or fruit to liven it up. However I prefer mine au naturale.
How to make Milk kefir
Line a plastic strainer or colander with cheesecloth. You can also use a nut bag or organic cotton bag. Place this over a bowl then pour the fermented kefir in. The kefir is best fermented for 48 hours when making cheese so that the whey and the curd have separated and the curd is quite thick. Make sure the strainer will not come into contact with the whey that collects in the bowl.
Cover and place in the fridge for 24-48 hours.
When ready gently tip the cheese into a glass or ceramic container. You can now add herbs, fruits etc.
You can also use the whey as it is very high in probiotics. You can add it to drinks or use it to start off your vegetable fermentations.
Simple and delicious!
That done I am now on to making my goats cheese using Chevre Cheese Starter for Goats cheese
Wishing you all a happy, Cheesy Christmas!