How To Make Quark Or Cheese From Kefir
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- เผยแพร่เมื่อ 29 ก.ย. 2017
- Hello from Pacific Haven on the Fraser Coast in QLD Australia. We grow naturally and 100% organically over 140 different edibles, we keep and raise chickens, ducks, guinea fowls, geese, and quails. We like to share our knowledge and experience to encourage others to live self-sufficient life by using natural resources. We are offering Permaculture design services and sustainable and self-sufficient living consultations, workshops, and courses at www.permaculturehaven.com We also sell online heirloom organic edible plants, cuttings, and seeds at www.foodforestseeds.au
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I never new how hard it is to find a plastic strainer until I started making kefir
Actually the stainless steel strainer is fine :) Metal is generally detrimental to kefir and should not be used as a culturing vessel or for any item that will have contact with the kefir grains. The only exception is stainless steel.
I just bought a nylon strainer on Amazon you should get one their great
Dreamsicle irony care for internet purchasing ....might haffta break down and do it however
Yea I feel you. I just couldn't find a nylon strainer anywhere I looked in real life. Lol so yea I went with the net. I just started making kefir as well. The process is cool. I just got my grains activated and am gonna start feeding them raw milk instead of pasteurized now that I'm done "activating" them. I can't wait to start getting some thick kefir going soon. : )
Haven't you ever heard of Tupperware? I'm pretty sure they still sell it. They make a plastic strainer in more than one size, I'm pretty sure
You can use whey in place of brine in a lot fermented foods. Especially if it is still active (which in this particular case it would not be considering it was at 50C). It would take a little longer (an extra hour or 2), but if you skip the heating process at let it separate again naturally, it would still be active. You could then separate it, and heat only the cheese part if desired (heating is also not essential and if you want to age it, you'll get a different taste if you leave it active), and once cooled, the remaining whey could be also added back to the active whey. Something to try. Thank you for sharing.
I've been wanting to do some fermenting with my kefir I'm just not sure how. The group I'm in for ferments uses salt.
Another thing you can do with the whey is use it as plant fertilizer.
This video is exactly what I need in my life right now.
I‘m so thankful for your video! I finally found a good one for producing my own cheese out of kefir! Thanks a lot!!!
I am persion we call this qurut . It taste amazing. We use it in all kinds of foods love it . 😀😀😀😀
I loved the video thank you so much very informative. Can’t wait to try.
Thank you for this very informative video . Can’t wait to try.
Thank you exactly the method I was looking for and had the idea in my mind.
Thank you for the video, great tutorial on cottage cheese making.:)
Thankyou for a lovely informative vid. :)
Just what I was looking for thank you!
That is simply beautiful! Thank you for sharing!🌸
Thank you! 😊
Lovely! I must try, I have lots of kefir
Great video! Thanks alot
THANK YOU FOR MAKING THIS VIDEO! I learned a lot from it.
Thank you Pam! :) Have a good day!
what did you learn??? did you recall what kind of milk she used to get the cream on top???? did you know what temp the kefir was since she had the thermometer in the water instead of the kefir????? did you know what she used to make the curd??? it doesn't just happen that way??? if you try it post it and let me know, Nicky
Excellent, down to earth, informative video! Good and practical.
I'd give you 10 out of 10 after watching several other video's on the same subject on youtube. You've managed to avoid unnecessary waffle (e.g. life story), padding (e.g. how to pronounce kefir - who cares!), the statements of the obvious, etc. You have actually stuck to the brief, shown good, practical pictures and been absolutely to the point, and I now feel equipped to go ahead and make some kefir cheese. Well done.
Thank you :)
@@PermacultureHaven Well, since writing my comment, I stayed up all night making kefir cheese from my overcultured kefir, following your instructions of course. I added some salt and dried tarragon before hanging it to drain, and 20 mins ago the family had a taste of it on some toast - it was delicious and there's none left!
Great video! Thank you!
Wow so cool! 👍
Good woman... Well done.
thanks for the video. i'm pretty sure my instant pot has a yogurt setting so i'll have to find out if that works too.
I use the whey for the fluid in making whole wheat herb bread
What a great idea Dawn! Will definitely try it out. Thank you :)
i mostly mix thé whey and the kefir together and add à little raspeberry juice...my eczéma has suffered ...as i expand my grains i will make cheese
You can use the whey to make ricotta cheese, thats what its made from
You can also give the whey to your plants as a nutrient boost. There are instructions online on how to dilute it to the proper potency depending on what plants you have.
Also I think the generally accepted upper limit of heating is 47 degrees Celsius if I am not mistaken.
wonderful!!!
Thank you :)
Perfect, than youuuuu
Great video I am so excited to try this my kids don’t like the taste of milk kefir so I am hoping they will like the cheese. 😀
Thank you Belly Mama :) The cheese is delicious and healthy! I do sometimes put home made jam on top of it and mix the cheese with sour cream and fresh herbs to make dip. Enjoy!
I was worried about that two but I have them asking every morning for their smoothie which I make with milk kefir & the whey using homemade apricot jam & honey. This morning they had one with homemade Lime curd
Hi great video, aweasome channel, maybe you can do a video if you cut the cheese? Where is the density of cheese? Thanks you very much, bless.
Thanks for the video. I'm going to try this for sure. I wish you had cut into the finished cheese so we could see what the texture is like.
Sorry, I should have done that. The texture is nice and soft and not crumbly. Good luck with your cheese!
@@PermacultureHaven Thanks!
You missed the tasting at the end with a glass of wine.
Haha 😄 and also rolling eyes back dramatically while saying “Mmmmm, mmm... incredibly delicious!”
Looks amazing! How do you know 50 degrees won't kill the probiotics ?
Because if they do die then people living in warm Areas would have died by now due to weak immune system.
those are baby grains on the bottom of your sieve, not fat
the yellow stuff is cream on the sieve, so she must have used raw milk not a very informative video, since she had the thermometer in the water not the kefir, and just wondering if she may have used rennet or another product, because it has to have something to make that curd on top. Nicky
@@NICKYM26 Curds do float to the top when making kefir, no rennet needed. I don't heat my kefir at all. I just strain the kefir straight through a coffee filter and end up with a cottage cheese consistency in the filter. Sometimes I need to change the coffee filter if the whey stops dripping out but other than that, it's a very easy process.
Really nice video! Thx ;) how long can you keep the cheese in the fridge?
Thank you Steph :) You can keep it in the fridge for about one week but probably it won't last in there for so long :D Cheers
Best
Thanks
greetings from Pakistan. Great video
What does outing the milk kefir in the warm water do?
What temperature is the water and how long it stays cooking?
Whey can be used for many things. Consider the foods that you prepare with water. Whey could be substituted. I am thinking of soup, cooking rice, and so much more.
Never throw whey out. So many uses
will it work at a
lower tempesure.
Great video!!! I just wish you cut the cheese at the end to show the consistency. Is it creamy or lampy like ricotta? Did you add any salt? I'm planning to make some kefir cheese.
Thank you @MayraOnEarth! It was very creamy :) I will add a photo into my Instagram and facebook next time when I do it again.
I make more kefir than I can typically drink so this looks like a really good way to use it!
If you were to add salt, when would you add it and, did you use rennet or anything similar?
I use my whey to make lemonade. So good! Thank you for the video.
I use the Tibetan mushroom Cindi :) Yes, we are not big fans from the kefir but we love the cheese and it is really easy to make. I would probably add the salt at the beginning before warming the kefir.
I was gonna give you dislike and bad comment but when i waited till the end of the video now im changing my mind and i say thank you ans here is a like from me 👍🏼
The whey is great in smoothies and milkshakes. DO NOT TOSS IT. Esp if you're like me and enjoy your exercise. It's rich in both whey and casein proteins, the latter being a slow release protein that is great for overnight muscle restoration / recovery.
Are you just warming the water and not the kefir. If so what temperature would the kefir be? Tks Nicky
The kefir will be as worm as the water in which the kefir is in :)
Tried it and it is extremely sour.
You add salt in some point?
I have birds of finches at home. Do you think they can also give the drink ?? Thanks
You could definitely try! Its very healthy!
Thank you for your video. However I have a question. Is the water boiling continuously under the kefir or not? Thanks
You need to keep the temperature as recommended in the video :)
@@PermacultureHaven Thank you
I plan to only make cheese from the kefir 😊
Just wondering if you cook it like that would all the probiotic good bacteria die?
I am not cooking it, check again the temperature in this video ;)
After watching 100s of videos, I've finaly found yours! Finaly the proper CHEESE texture! Thank you. I'll do it tomorrow!
I know the water was about 50°C, but what temperature should the kefir itself be?
Pretty much the same
Is water kefir or milk kefir?
Interesting that you went all the way to 122 degrees F. The thermal death of lactobacillus starts at 136 degrees and within 30 minutes over 80% of a lacto culture is dead above those temps. I say interesting because I wonder if there are other good bacteria dying say at slightly less than 136 like 120 or something. Probably not but since kefir has so many bacteria varieties it made me think 122 is high. Am I wrong to assume this step Is just to speed up the re-seperation of course and whey? Also how long did you ferment the milk in the grains? Mine separates within 24 hours all the time but I never saw it get as firm as yours looked prior to using a cheese cloth.
She just killed all the good bacteria by heating it up. You don’t do that to make cheese. Dead kefir.
Wouldn't the heat kill the kefir?
No need to warm up the kefir yoghurt. Just put it in a cheese cloth and let it hang for 24-48hrs and you’ve got cheese
just the music is too much
Hi! Your website doesn’t work. Can you please add the actual recipe?
Sorry, I have new website. Here is the link to the recipe. Cheers www.permaculturehaven.com/intro/?p=61
Hello. Is it possible to add salt. Or crushed garlic. Or weeds like dill ??
Hello :) Sure! Let me know how did you go!
I use Mrs Dash original and salt it's delicous
@@TrixieM712 thank yoy
@@TrixieM712 thank you
@@TrixieM712 When did you add the salt and Mrs. Dash?
You didn’t get your grains back out???
What’s a good use for this cheese?
Anything you would use this kind of cheese or quark for. You can us it as a spread on a bread and top with fresh herbs, top it with jam, make a nice dip adding your favorite ingredients and some sour cream, spicy it up to your liking and use as a filling for a pastry and so on. Plenty of uses! :)
Food Forest Cookery
Thank you!
Food Forest Cookery ooohhh y ou could add smoked salmon
Can I use something else instead of the cheese cloth because I don’t have one:(
Sure you can :) A simple tee towel, the thinner the better, will do as well.
Coffee filters placed like flower petals so just the whey comes out. Works very well.
does the heat destroy the good bacteria in the kefir??
No, the temperature is just right to keep the healthy bacteria alive.
i got mine at the dollar store for a buck. works great.
Why not lop it in the oven at 50c
But if you heat it the bacteria dies
when to add the salt?
right at the beginning
How long do you culture your kefir at room temp before making cheese?
It really depends on the room temperature. I just check how it looks like and do the cheese when I think it is about time to do it.
Where can I get a plastic clip like that?
I bought them in our local supermarket :D
Ikea sell a bag of them. BEVARA and they are £1.50 here in UK
And are you using raw milk?
Yes, raw milk is the best :)
HI
YOU are using metal pots? Other people all say no metal to be used with kefir.
Yes, you can use stainless steel pots. No problem at all :) Aluminum is a big NO
Does it melt like mozzarela?
It is very creamy, it melts but not the same like mozzarella I would say.
Today i going make cheese from kefir by adding rennet, have you tried it before?
No, I didn't! Let me know how did you go. Cheers!
My pleasure
I made my kefir by fermenting it for 12 hour then i mix it with milk by 1:1 ratio then i heat the mixture to 70'F before adding rennet, and the cheese that i made doesn't melt like mozzarela, the cheese become softer when i heat it but the taste is just great. Cheers
Is this real German quark?
Your grains are tiny. Did you just get them.
doesn't heating it up kill a lot of the healthy benefits of kefir??
Not if you don't go over the recommended temperature :)
What is the heat limit?
Not sure what the limit is but at this particular temperature the good bacteria should grow. It’s pretty much the same temperature to activate yeast.
I’m sure you could find the limit with a simple search:)
A slight correction from a German. Quark is not a cheese. It is a milk by product.
Vielen Dank :) aber, this is an official definition of quark in English from Wikipedia: Quark is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Die Deutsche definition sagt: Quark ist ein Milchprodukt, das auch als WeißKäse, Topfen oder Schotten bezeichnet wird. Er wird aus Milch hergestellt, indem Lab oder Milchsäurebakterien hinzugefügt werden. Durch diese Bakterien bildet sich Milchsäure, wodurch Milcheiweiß entsteht. Dadurch wird die Milch fester. Anschließend wird noch die restliche Flüssigkeit, die Molke genannt wird, entfernt. Quelle: krank.de/ernaehrung/lebensmittel/quark/
الخطوات الأولى لصناعة حبوب الكفير لاتوحد عندنا الحبوب
The whey contains most of the lactose that is left.
U can drink that water yourself in smoothies, soup eetc
DOESN'T BOILING IT WILL KILL THE BACTERIA??
That is why you are not supposed to cook it Johne :) You are only warming it up as in my video explained :) Cheers
watch the video there is a thermometer.... 120 F thanks
@@karocica the themometer is in the water, not the kefir ????? and to get the cream, she should have mentioned what kind of milk she used???? never assume
How are we sure that 50 degrees isn't enough to kill the kefir ?
Can you cultivate kafir from kafir cheese?
How long does it take to empty a saucepan of a blob? Just use a spoon instead of shaking the pot dufus.
5:42 There is a hair in your Kefir 🤣😂👍❤
Pakistan is in the bat
won't this kill the live cultures
Shame it did not start from the beginning. I dont understand the video
Sorry, what else would you like to know?
It started after the kefir was made. Watch a 'how to' on making kefir and then consider this the next step.
Thank but fo goodness sake stop tapping things all over the place
Don’t ever use metal pots and utensils to work with kefir .
Never touch kefir with a metal utensil
Roxy Huang If it's stainless steal and the grains have been removed, it's ok! And she used plastic to remove the grains so she is all good :)
Can you explain why not, please?