STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I am always looking for ways to use the kefir I make. You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese.But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese. I loved the result - I am still playing around with it, but I think it would work instead of ricotta in many recipes. I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with - the higher the butterfat, the more cheese you will have. Lowfat kefir will make less cheese. And don't discard the whey - use it instead of milk or water in pancakes, quick breads, etc. Or use to water your plants. We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me.”
6 ounces

Ingredients Nutrition

  • 3 cups whole milk kefir (for higher yield, use part cream when making it)
  • cream (optional)


  1. Pour the kefir into a 1 quart food storage bag (like a Ziploc), squeeze out the air, seal, and place in freezer. I placed it in an upright container to try to maintain a more compact shape.
  2. When frozen (6 hours or so), strip off the plastic and place in a cheese bag or in a colander lined with four or so layers of cheesecloth or with butter muslin. Place over a bowl and let the whey drip. I do this on the counter, but it's cool here right now. This will take 8 to 12 hours.
  3. Remove cheese and store in refrigerator. It should be good for at least a couple of weeks. Use plain or flavor with herbs, garlic, etc. You could also add some cream to make it creamier.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a