KefirKo – Cheese Kefir Maker – 1400 ml
With the cheese maker you can easily prepare kefir cheese or other types of cheese. Thanks to its unique design, you can quickly and easily separate cultured milk kefir from the whey. The whey passes through the mesh and remains in the glass jar, while fresh, creamy cheese stays in the mesh.
Which types of cheese can you make
With the Kefirko Cheese Maker you can make various cheeses. This kitchen tool is designed for making kefir cheese, but you can also prepare many other cheeses. It is easy to make quark, mozzarella, mascarpone, ricotta, and other cheeses using this innovative tool.
You can prepare 100–200 g of kefir cheese in a small jar using 600 ml of milk kefir, and 200–400 g of cheese in a large jar using 1000 ml of milk kefir.
How the cheese maker works
STEP 1
Pour the kefir into the mesh basket of the Kefirko Cheese Maker. You can pour about 0.6 L of kefir into it. Cover with the lid—do not tighten it completely so air can circulate—to prevent small particles and insects from getting into the kefir cheese.
STEP 2
Place the Kefirko Cheese Maker in the refrigerator to prevent or slow down further fermentation. Let it stand for the appropriate amount of time to strain and achieve the desired thickness of the cheese. During straining, some cheese may dry on the edge of the ring; this can easily be cleaned with a spoon.
STEP 3
Remove the Kefirko Cheese Maker from the refrigerator and open the top lid. (At this point, you can use the pressing spring to make firmer cheese.) Unscrew the ring and remove it together with the mesh basket. Use the top lid as a bowl for the mesh basket and lower the ring. Take the mesh basket and turn it over onto a plate to release the cheese.
STEP 4
The cheese is now ready for consumption or for use in recipes. Flavor your cheese by adding dried or fresh fruit, nuts, herbs, or spices of your choice. Select the ingredients and prepare fresh cheese exactly to your taste.
How long does it take to make?
If you make kefir cheese yourself, you first need to make the kefir. It takes 12–24 hours for the kefir to ferment. After that, strain the kefir, which can be strained directly in the Kefirko Cheese Maker. The time also depends on the consistency you are looking for. The longer the kefir is strained, the drier and thicker the cheese will be. Below are estimated straining times. Note that the consistency of your cheese also depends on the individual ingredients and the temperature.
Draining time
A few hours for a thicker kefir that can be used for dips.
Overnight for creamy cheese.
1–2 days for semi-hard cheese.
To obtain semi-hard cheese, you can also use the pressing spring with the disc so that all the whey is released.
We recommend making kefir cheese in a cool room or in the refrigerator to stop or slow down further fermentation of the kefir. If, on the other hand, you prefer a more sour/fermented flavor, you can let the cheese drain at room temperature.
Country of origin: Bulgaria