Pressed Milk Kefir Cheese


by: YogurtHydro

A simple pressed cheese anyone can make at home with a minimum of ingredients.


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serves: 10

4 cups Prepared milk kefir

1/2 tsp Cheese or sea salt

1/8 tsp Chili flakes (optional)

1/8 tsp Black pepper (optional)

Vinegar and salt (for rubbing finished cheese)

Nutrition Facts
Pressed Milk Kefir Cheese

Servings Per Recipe: 10

Amount per Serving

Calories: 106

  • Total Fat: 6.9 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 26.5 mg
  • Sodium: 162.5 mg
  • Total Carbs: 5.3 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 5.9 g

how is this calculated?

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1.  Strain prepared milk kefir through several layers of cheesecloth.

2.  Add flavorings including cheese salt.

3.  Place in cheesecloth lined cheese mold and press using 15 lb. weight for 30 minutes.

4.  Remove from cloth. Rinse and wring out cloth. Replace in mold.

5.  Flip cheese and replace in mold under 15 lb. weight for another 30 minutes.

6.  Repeat process of flipping cheese.

7.  Replace in mold and press using 35 lb. weight for 24 hours.

8.  Remove from press.

9.  Combine 2 tbsps. vinegar with 1 tbsp. water and 1/4 tsp. cheese or sea salt.

10.  Use a clean cheesecloth dipped in vinegar mixture to buff entire surface of the cheese.

11.  Place on parchment paper on a wire rack and leave in cool room for 24 hrs.

12.  Wrap in plastic and store in fridge.

Cooks' note:
Complete detailed instructions are posted on my blog. This cheese shreds and slices very well. Combine any dried herbs and spices you like to substitute the chili flakes and pepper, or leave it plain.
Honey, olive oil or a salt brine can be used in place of vinegar rub.
Pressed kefir cheese could be vacuum sealed and aged in cold storage.

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