Probiotic Parsley Garlic Tomato Cream Cheese
1 x fermenting jar or bottle
Cheesecloth or nut milk bag
Hanging system (rubber band, kitchen utensil and jar)
1 x small jar to store cream cheese
500 mls milk kefir, grains removed
1 Tbsn Pasley, chopped
1 tsp Minced Garlic
10 cherry tomatoes, halved
Pinch Celtic Sea Salt
Remove kefir grains from the jar of milk once it has fermented. Wait until the curds have separated from the whey. This will usually be after 36-72 hours. In warmer climates it can develop much quicker. Use a clean plastic spoon to pick out the grains, or strain through a strainer.
Place a plastic strainer over a bowl ensuring the strainer is not touching the bottom of the bowl. Inside the strainer place a large square of Cheesecloth doubled over.
Pour the kefir into the strainer so that the whey drips through the cheesecloth into the bowl and the resulting mixture inside the cheese cloth become less moist.
Gather up the corners of the cheese cloth and twist them around so the kefir inside resembles a ball shape.
Hang the cheese by attaching it to a kitchen utensil and placing the kitchen utensil on top of a jar. Place in fridge and wait until moisture has dripped out, overnight is fine.
Once the whey has all dripped out of the cheese, take it out of the fridge and place the cheese into a small bowl or jar.
Add finely diced parsley, chopped cherry tomatoes and minced garlic to your kefir cheese and mix well. Add salt and pepper to taste.
Secure the jar with a lid, and store in the fridge until you are ready to.