Kefir Cream Cheese

This recipe for nutritious kefir cream cheese using milk kefir grains is a simple way to use an abundance of milk kefir and is the perfect spread!

I absolutely love cream cheese and the myriad of ways you can use it in the kitchen. As much  as I enjoy it, I prefer to make my own at home.

If you have access to raw milk in your area, making real cream cheese is easy. This cream cheese, however, is made entirely different.  It uses milk kefir to create a spread that’s full of healthy probiotics.

If you make milk kefir, it’s easy to turn it into a soft, spreadable cheese that is the perfect substitute to regular cream cheese.

Making this kefir cream cheese is incredibly easy too, especially if you find yourself drowning in the kefir grain’s daily offering.

Kefir Cream Cheese Recipe

Transforming your milk kefir into this delicious kefir cream cheese is quite simple and requires minimal ingredients.

To make this cream cheese, you will want to use milk kefir that has been strained.  I have a 2 lb cheese mold with small holes on the bottom that works wonderful to strain the grains from the kefir once it has cultured for 24 hours.

Once you strain your grains, place the grains in a clean jar and top off with more raw milk. Cover with cheesecloth and set aside for another 24 hours.

Use that strained kefir now to make cream cheese. Get started by placing a non-metal colander over a large bowl to catch the whey. Line the colander with cheesecloth or a heavy cotton cloth.

Pour your strained milk kefir over the cheesecloth-lined colander.  If you are using cheaper cheesecloth,  you might have to double or triple layer. Store brand cheesecloth tends to be thin, and if not layered, kefir can drip through easily.

I usually use a clean dish towel that I have reserved specifically for this purpose.

Once you pour the kefir into the colander,  twist the top of the cloth with a rubber band.

Then, carefully place the kefir to drain in the refrigerator, allowing the whey to drip over a large bowl.  This process can take 4-6 hours.    

When the kefir stops dripping, pour the whey into a jar (save for later).  There are so many  great ways to use it.  For a drier cream cheese, continue to strain it for an additional 3-4 hours.

What does Kefir Cream Cheese taste like?

Kefir cream cheese is not quite as tart as milk kefir, but it does have slightly more tang than what you might be used to.

You can enjoy it as-is, or sprinkle with Himalayan Sea Salt, fresh herbs, or even fresh fruit. 

Kefir cream cheese is a healthier alternative to commercial store varieties –  and an easy way to use an abundance of milk kefir!

There is no set amount of milk kefir required to make kefir cream cheese, but i’ve found that 4 C. of milk kefir will yield around 1 1/2 C. of kefir cream cheese.

If you give this recipe a try,  please leave a comment, rate the recipe and be sure to tag me on Instagram!