After feeding my kefir grains I often simply store the kefir that they produce in my fridge and I typically simply drain the kefir and perhaps add a little weight to the kefir and use that as a spread but I wonder if it makes any sense to heat the kefir a few degrees (to say 90F) and then add some rennet with the idea of removing more of the whey and making a more firm (and aged ) cheese. Has anyone tried this? Or does the fact that the milk has "soured" mean that adding rennet is not going to be effective coagulating the kefir? Thanks.
We always use the left over kefir to make Cheese but have never tried adding rennet
I am not sure how well it will coagulate when it is already below 5 ph . But one would think it could make a good experiment
Definitely on this as an experiment. Cannot see the downside except for perhaps the loss of a few drops of liquid rennet...
So started a cheese last night using 1 gallon of kefir I had from feeding the grains. Added some calcium chloride and a quarter tab of rennet after raising the temperature to 90F. The curds coagulated and I cut the curds after about 60 minutes. Much of the whey had clearly separated and I could pour this off and I then scooped the remaining curds into a form and added a 1 lb for 30 minutes, flipping after 15, then 8 pounds for an hour, flipping at 30 minutes and after that hour I added some salt to the top and bottom. After another hour I added about 20 lbs for an hour and then flipped and doubled the weight (40 lbs) for an overnight press. This morning the cheese is quite firm and I have it drying at about 65 F. My plan is to allow it to air dry a few days and then allow it to age at about 55F in my fridge-cave for a month or so.
* I use a home made press made from two bamboo cutting boards about 12" X 8" and I use a can of beans on the follower to allow the top board to press down. Not sure how to calculate the PSI