bernardsmith
Well-Known Member
I frequently make a hard kefir cheese , which is to say, I am not using the kefir to simply culture the milk for 40 minutes or so but I am using kefir as the base for my cheese. What I have been doing is collecting about a gallon of the kefir and the straining, salting and flavoring with herbs and then pressing for about 3 days under about 50 lbs of pressure. We enjoy the cheese, but I wonder, what if I treated the kefir curds much like I treat regular curds and a) added rennet and then b) heated the curds to about 90 F. Might the paste become less crumbly or is the crumbliness of the paste due to the low pH of the curds? Thoughts? Thanks