Kefir Cottage-Style Cheese

From Dom's Kefir Cheese Making website:

http://users.sa.chariot.net.au/~dna/kefir_cheese.html#Kefir-cottage-cheese

"There are other types of cheese that I prepared with kefir. Explained here is a fresh, sweet curd cheese, similar to cottage cheese or pannier of India. Kefir-cottage-cheese is quick and easy to prepare. Note that this is a rennet-free cheese like the majority of cheeses I prepare."

Cuisine: AustralianMain Ingredient: kefir

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Ingredients

Ready in 45 minutes
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Original recipe makes 2 Servings

1/2 - 1 gallonfresh milk; any fat content

1 - 2 cupskefir; 2-day refrigerated kefir is best

Kefir Cottage-Style Cheese Preparation

1) Heat milk to about 60°C [140°F].

2) While gently stirring the milk, slowly pour kefir into the milk as a slow steady stream. Do not stir too fast or too vigorously or for too long or the curds will break apart and become un-retrievable. The curds should begin separating from the whey-- the whey should be reasonably clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir [while very gently stirring for a short time only] until the whey becomes reasonably clear. Let sit for 2 minutes.

3) Remove curds by skimming with a strainer.

4) Place curds in either a pre-moistened cheesecloth lined colander, or in a suitable mesh-type strainer.

5) Let curds drain for about 15 minutes. Presto... that's it!

Note: A little sea salt to taste may be added to the fresh cheese. You can add sea salt to the fresh milk prior adding kefir, or, fold a little sea salt in the fresh curd in step 4. Depending on preference, 1/2 tsp sea salt per 3 cups curd is about right.