Make your own cheese from yoghurt and kefir

7 May

For the love of all things Cheesy. We have been on a quest to make our own cheese around here.

But being the patient folk that we are, we didn’t even bother attempting any of the traditional cheese recipes that take weeks & months to cure. Because by the time that cheese is ready, I can guarantee there will only be crumbs left!!

So in our quest for healthy more “instant” cheese we have started making cheese from our very own homemade yoghurt & kefir.

Not only do these cheeses have the benefit of being virtually “instant” and tasting great but they are also filled with gut-feeding healthy probiotics. Triple whammy!!

While we stay away from milk, we are loving our fermented dairy & the wide range of products we can make from them. Unlike traditional dairy products that are rich in proteins that are hard to digest and can cause sinus congestion, asthma and eczema. Naturally fermented dairy products have healthy bacteria’s that pre-digest those proteins and stop them causing unwanted reactions in the body, whilst also healing the gut and helping to ward off un-healthy bacteria that can make us sick.

Yoghurt cheese is a Super Food!!

Who knew something so tasty could be so good for you??

cheese-sage-balls

So whats the difference between yoghurt cheese & kefir cheese?

In my opinion, a slight tang.

Kefir cheese is a little more tangy and firm while the yoghurt cheese is often more creamy and mild.

So go get cheese making and enjoy fresh, natural unprocessed cheese with pro-biotic goodness & no nasties. No stabilisers, no thickeners, no flavour enhances just pure natural goodness.

Yoghurt or Kefir Cheese Balls a’la Mama Going Natural

  • A nice firm batch of yoghurt or alternatively a thicker batch of kefir that has been fermented till it goes thick (approximately 750ml)
  • 1 t Himalayan or vegetable salt
  • A glass jar
  • A rubber band (or hair tie!)
  • Two pieces of cheese cloth or muslim
  • Another jar to store your cheese in
  • 250ml olive oil
  • Herbs, garlic, salt and pepper to taste

Firstly boil your cheese cloth or muslim to sterilise it & sterilise your jar with boiling water.

Add your salt to your yoghurt or kefir & stir in.

Put one of your cloths across the opening of the jar & push a little way into the jar to create a pouch, secure in place with your rubber band. Pour in your salted yoghurt or kefir & leave to drain in your refrigerator for at least 24 hours. I find yoghurt cheese needs 48 hours & a little bit of stirring to remove as much of the liquid (whey) as possible.

Cheese-draining

Once your cheese mix has drained until it is a little firmer to the touch (the yoghurt will always be a little moist & sticky). Roll it into a basic log & wrap it in your second piece of muslim, which should be dry. Place your cheese log in the refrigerator for another 12-24 hours for the cloth to absorb the excess moisture & the cheese to firm up.

Don’t discard the liquid that has collected in your jar from the draining process, this is whey & is chock fill with pro-biotic goodness. Use it to make lacto-fermented vegetables or add it to your smoothies for a probiotic pick me up.

Once the cheese has rested & firmed up you can begin to prepare your oil. Firstly sterilise your storing jar with boiling water. Then chop your fresh herbs and garlic and add them to the oil along with any herbs or spices you might like to add. Our favourites are smoky paprika with garlic and pepper, or basil and garlic. Pour your oil mix into the jar and get to work on your cheese balls.

cheese

You can roll your cheese into balls or flatten them out into little oval discs so you can fit more in your jar.

Alternatively you can roll your cheese balls in herbs or spices before placing them in the oil, this adds great flavour to your cheese!

Once your cheese balls are in your oil mix put them in the refrigerator & try to leave them for 24 – 48 hours for the flavours to infuse. But if you can’t whose going to notice a few sneaky ones missing here & there.

Your cheese balls can keep in the refrigerator covered in oil for 6 months, the longer they stay in there the better they get – trust me. Not that any of mine have hit the 6 month mark yet, but surely if I make enough……..one day!!

cheese-cracker

Want to get started, then get making some yoghurt, find out how to here

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One Response to “Make your own cheese from yoghurt and kefir”

Trackbacks/Pingbacks

  1. Make Ginger Ale from Whey – healthy Soda | Mama going natural - May 15, 2013

    […] Got lots of whey left over from your cheese making?? […]

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