Quote:
Originally Posted by Blue Savannah
I thought of another thing I love to do with kefir--kefir cheese. Just strain a batch of kefir through cheesecloth and a mesh sieve. I LOVE it on bean tostadas. . . beans, kefir cheese, lettuce, tomatoes, avocados, salsa, etc. So yummy!
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Add some sea salt and whatever herbs you like. Use it just like cream cheese.
Save the whey that you strain out, too. It will keep for months in the fridge and is very useful.