Yes, it is called leban, and is delicious. Longer you let it drain
the firmer/harder it gets. Can press it for a hard cheese. I like it
as a fairly soft cream cheese. You can flavor it as you like - our
favorite is with bits of onion and hot pepper, but a sweet cream cheese
with cinnamon and stevia is also really good. Sara
On 12/5/2010 3:44 PM, [email protected] wrote:
Gotcha! I misunderstood. I have never done that. Is that how you make
your own cream cheese?
-----------------------------------
From: Sara Mandal-Joy
Um, no, I was talking about straining the finished kefir, not
separating the kefir from the grains. I use a plastic strainer to do
that and it takes seconds to do. I am refering to then separating the
finished kefir, which does take hours or even weeks if you are looking
for a harder cheese. Sara
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