Kefir cream cheese. Super easy to make. Just do a double fermentation then strain through a muslin cloth or coffee filter (stand in fridge while it stains the whey as it may take a day or so. You can stir it) Once you are happy with the consistency, add a little Himalayan or Celtic salt, you can also add some plain yogurt to make it a little creamier. A great, delicious probiotic power punch. I like to put it on crackers and add some sesame oil and seeds before adding heirloom tomatoes and cucumber fresh from my garden. (Handy hint… If the mixture is a little wet add some chia seeds (either ground of whole) as they will soak up the extra moisture.)

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