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Kefirko - Cheese Maker

Kefirko - Cheese Maker

Regular price
$54.99
Sale price
$54.99

Info: Kit with 848 ml Container & Blue Lid

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 848 ml Container & Blue Lid

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. 

Components:

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, 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.

Shipping Note: Aviva is your source for Kefirko products in Canada. These unique products are imported from Slovenia, and while usually in stock at our Winnipeg retail centre and available to ship, in some cases delivery may take a couple of weeks. In the event of a delay, you will be contacted by customer services prior to your order being processed.

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 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 (as shown in the second video).

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.