Spring temperature swings threw my cultured dairy routine off and I ended up with some over-fermented kefir that separated into curds and whey. I made a simple kefir cream cheese out of it and thought I'd share the simple process I used in the photo descriptions.
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I poured the quart of kefir into a paper coffee filter in a cheese basket and drained it overnight
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The quart drained about 1 pint of whey and the curds had a tender custard set
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The curds were soft but held their shape at this point in the process
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I stirred in about 1/4 tsp of non-iodized salt
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Chipotle chile powder and some chile flakes for flavor
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I prepared a new coffee filter in the cheese basket, setting it atop a custard cup inside a bowl to drain and firm the cheese again.
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Once the curds were in the basket, I added another paper on top
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I improvised cheese followers by weighing it down with some ramekins
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After weighing it down and draining about 1/4 cup more whey overnight, I left the cheese wrapped on a towel in the fridge to firm and dry for a couple of days.
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Part of lunch, the cheese was dense and creamy with a rich, smoky and mildly tangy flavor, delicious on red pepper strips and pita chips!
"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers
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