Kefir cheese: benefits and how to make it at home

Kefir has gained popularity in recent years as one of the best natural sources of probiotics. Both milk and water kefir offer numerous benefits to our health, mainly at the digestive level. In addition, they allow the preparation of numerous nutritious recipes, such as kefir cheese. Milk kefir: what is it and how is it obtained? Milk kefir is a fermented milk drink similar to yogurt, although it is slightly more acidic and liquid. From this fermented drink, numerous recipes can be made, including different types of kefir cheese. This variety of kefir is made by adding “balls” to the milk, known as milk or Bulgarian kefir granules, which are similar to cauliflower florets. These granules are a small living ecosystem, containing different colonies of bacteria and yeast, as well as casein. These are probiotic microorganisms, which help maintain a balanced intestinal microbiota. The most common bacteria in Bulgarians belong to the “families” of lactobacillus, bifidobacterium lactococcus and streptococcus. The benefits of including probiotics in your diet Probiotics are living microorganisms with the ability to protect the intestinal microbiota, helping to preserve the “good bacteria” that make it up. The main natural sources are fermented foods and beverages, such as kefir, but it is also found in supplements. When the bacterial colonies in the intestine become unbalanced, we develop symptoms of digestive problems, such as gas, diarrhea or constipation. In addition, these imbalances allow the proliferation of pathogenic bacteria.In this sense, probiotics appear as good allies to strengthen intestinal health and immunity. Its regular consumption is associated with the balance of the intestinal microbiota, the prevention of gastrointestinal disorders and the reduction of the risk of infectious and cardiovascular diseases. How to prepare homemade kefir cheese? The first thing is to get the Bulgarians. Kefir granules are traditionally given away and you can find people donating them on social media. But, it is also possible to buy them in natural product stores (generally dehydrated). With the Bulgarians at home, you should follow these steps to prepare your homemade kefir cheese: In a clean jar or container with a lid, add the Bulgarians and a sufficient amount of milk. To give you an idea, for every 100 grams of Bulgarians, you will need about 400 milliliters of milk. Let stand out of sunlight for at least 24 hours. The longer you leave the milk to ferment with the granules, the more acidic and thicker your kefir will be. After 24 hours, strain the preparation to separate the Bulgarians from the fermented drink. The granules return to the same jar or container, in which you will add more milk to keep them alive. Already the kefir, you will place it in a cloth strainer with a container underneath, to separate the whey from the curd. After some time, you will see that a kind of cream remains in the strainer. To this cream, you can add salt and spices to taste to use as a spreadable kefir cheese. From there, if you want to make a firmer kefir cheese, you will need to press it for about 12 hours or until the cream releases most of the whey. Depending on the pressing time, you can get a fresh cheese, or even a ricotta.Also, if you want to prepare a cured kefir cheese, just put the pressed cheese in brine for about 5 hours. Next, you add a layer of olive oil on the outside and keep it in the fridge for the number of days necessary until you get the texture you want.