Homemade Kefir and Kefir Cheese

Question: I often see articles about making yogurt or yogurt cheese. Is it possible to make kefir and kefir cheese in the same manner, or do you need a specially purchased starter? Hope you can enlighten me on this topic, as we love the tang of kefir cheese.

Answer: We found the following recipe for making kefir in “Better Than Store-Bought” (Harper & Row, 1979). Authors Helen Witty and Elizabeth Schneider Colchie explain “To get started, purchase kefir (usually to be found at a health-food store).

“The culture acts quite rapidly to create a junket-like milk product--which, if you want to leave it in this state, is a delicate custard-curd for a snack or breakfast. If you care to preserve the kefir as a liquid, shake it each time you serve it to break up the curds; it then becomes a thoroughly creamy, not curdy, drink. Use a starter from a previous batch to make the next one. Flavored kefir, as well as plain, can be used as a starter.”

KEFIR

1 quart milk

1/4 cup prepared kefir

Heat milk to lukewarm (110 degrees). Mix in kefir starter and pour into jar. Cover and let stand at room temperature 8 to 24 hours (depending on air temperature), until thick and like custard. Shake, then chill thoroughly. Shake again before serving. Makes about 1 quart.

Note: Whole or nonfat milk may be used. Whole milk makes smoother product.

Variations:

Kefir With Honey and Vanilla: Add 2 tablespoons honey and 1/2 teaspoon vanilla to mixture before chilling.

Kefir With Strawberries: Puree 1 (10-ounce) package frozen strawberries in syrup. Strain out seeds and combine with prepared kefir. Shake and chill.

Q: Where can I buy heavy bread pans for baking? The only ones I see are too light weight.

A: Cookware specialty stores such as Williams-Sonoma carry heavier weight metal bread pans. You might also check the business to business Yellow Pages telephone directory under bakers’ supplies for companies in your area that might sell such pans.

Q: Do you have a recipe for something like the liquid egg substitutes?

A: Sorry, but we don’t have a recipe. Commercial egg substitutes basically are made from egg whites, with vitamins, minerals and stabilizers added. You might try substituting an equal amount of plain fresh egg whites and, if desired, a little yellow food color.