CREAM KEFIR RECIPES

Steps:

• Beat eggs well; beat in sugar. Start with a conservative amount of sweetener and add in small increments to taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before it’s frozen
• Blend in milk kefir, kefir cream and vanilla.
• Transfer to an ice cream maker and follow manufacturer's instructions.
• No ice cream maker? Choose an option in our article on How to Make Cultured Ice Cream Without a Machine.

Steps:

• Place a non-metal colander over a large bowl. Line the colander with cheesecloth or a heavy cotton cloth.
• Pour your strained milk kefir over the cheesecloth-lined colander. If you are using cheaper cheesecloth, you might have to double or triple layer. Store brand cheesecloth tends to be thin, and if not layered, kefir can drip through easily.
• Once you pour the kefir into the colander,  twist the top of the cloth with a rubber band.
• Carefully place the kefir to drain in the refrigerator, allowing the whey to drip over a large bowl.  This process can take 4-6 hours.    
• When the kefir stops dripping, pour the whey into a jar (save for later). For a drier cream cheese, continue to strain it for an additional 3-4 hours.
• You can enjoy it as-is, or sprinkle with Himalayan Sea Salt, fresh herbs, or even fresh fruit.  Keep tightly covered and refrigerated.