Info: Kit with Container & Blue Lid, Available in 848 or 1400 ml Capacity
Kefir cheese is a great source of amino acids (protein), vitamins, and beneficial bacteria, and has less lactose than the liquid kefir you make it with. Like Greek yoghurt, sour cream or ricotta, it can be used in quite variety of dishes, including baked goods and desserts or spreads and dips. The Kefirko Cheese Maker makes it simple and easy to prepare a probiotic-rich kefir cheese at home, without needing any cheese starters or additives. A 600 ml batch of fresh kefir will produce about 200 to 300 grams of soft kefir cream cheese overnight, or a semi-hard cheese in 1 or 2 days.
Info: Kit with Container & Blue Lid, Available in 848 or 1400 ml Capacity
Kefir cheese is a great source of amino acids (protein), vitamins, and beneficial bacteria, and has less lactose than the liquid kefir you make it with. Like Greek yoghurt, sour cream or ricotta, it can be used in quite variety of dishes, including baked goods and desserts or spreads and dips. The Kefirko Cheese Maker makes it simple and easy to prepare a probiotic-rich kefir cheese at home, without needing any cheese starters or additives. A 600 ml batch of fresh kefir will produce about 200 to 300 grams of soft kefir cream cheese overnight, or a semi-hard cheese in 1 or 2 days.
Product Notes:
This Kefirko Cheese Maker can also be used to prepare other types of cheese with the appropriate cheese additives and rennet, or even to make your own plant-based milk (such as almond milk) or ice tea or coffee.
The Kefirko Cheese Maker kit consists of a glass jar (the same type that's used in their Kefir Maker Kits, but this comes with a different type of lid), plus a mesh basket, a ring to surround the jar and enclose the basket, and a pressing spring to firm up the cheese. The complete kit includes: a glass Kefirko Jar, a nylon Mesh basket, a lid, a pressing spring, a pressing disc, a printed booklet with 30+ recipes, and a user manual.
Suggested Usage - Making Cheese
1) Screw the ring into place over the top of the Kefirko Cheese Maker jar, insert the mesh basket within it, and pour about 600 ml (20 oz) of already prepared kefir into the mesh basket. Cover it with the top lid to prevent odors or small pieces or other things from entering the cheese, but don't secure the lid tightly, to allow airflow.
2) Put the filled cheese maker into the fridge to prevent / slow down further fermentation. Leave it for the appropriate time for it to strain and to get the desired thickness of the cheese (overnight for soft, creamy cheese; one or two days to get semi-hard cheese). Some cheese may end up drying on the edge of the ring during this straining process, but you can easily reclaim it by cleaning it off with a spoon.
3) Take the cheese maker out of the fridge and open the top lid. At this point, you can either harvest the cheese as-is, or use the pressing spring and disc to make the cheese harder, by placing them into the basket on top of the cheese with the disc down, and securing the top lid, and leaving it in the fridge for another 12 to 24 hours. (The kit comes with further instructions and diagrams for all of this). To harvest the cheese: remove the lid (carefully, if the pressing spring is in place) and the pressing spring (if applicable), and unscrew the ring and take it off, together with the mesh basket. The mesh basket and ring assembly can be placed on the top lid, to use as a tray, and then take the mesh basket and turn it upside down over a plate to shake out the cheese.
4) The cheese is now ready to consume, or to use in other dishes. You can also flavour your cheese by adding dry or fresh fruit, nuts, or herbs or spices.
The leftover whey [the slightly yellow liquid that dripped down to the bottom of the cheese maker as it strained] still has nutrients in it which can be used to boost the nutritional content of various other foods, including: Smoothies; Cooking and Baking recipes (like muffins: it'll add a tangy flavour and enhances the texture); Marinades; or other types of items you might be Fermenting at home (such as pickles).
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