Probiotic Rich Cream Cheese – How to make your own

Probiotic Rich Cream Cheese - How to make your own

Another Kefir Culture Recipe – Probiotic Rich Cream Cheese:

If you make your own milk kefir, you may find that on occasion you cultivate more than you can consume. This magic probiotic drink is very versatile and one of the foods you can make after you have made your kefir milk is probiotic rich cream cheese. Milk kefir cream cheese is a delicious, tangy spread that can be used in a variety of dishes, from breakfast to desserts. It’s also incredibly easy to make at home, and requires only a few simple ingredients. In this recipe, we’ll go through the steps to make a batch of milk kefir cream cheese, along with some tips and tricks for perfecting the recipe.


  • 4 cups of whole milk kefir
  • 1 tsp salt
  • Cheesecloth
  • Strainer
  • Large mixing bowl


Step 1: Pour the milk kefir into a large mixing bowl. The milk kefir should be at room temperature, so it’s best to take it out of the fridge an hour or two before making the cream cheese.

Step 2: Add 1 tsp of salt to the milk kefir, and mix well. The salt will help to flavor the cream cheese, and will also act as a preservative.

Step 3: Place a strainer over a large mixing bowl, and line the strainer with cheesecloth. The cheesecloth should be large enough to cover the entire strainer.

Step 4: Pour the milk kefir mixture into the cheesecloth-lined strainer. Use a spoon or spatula to help the kefir mixture pass through the cheesecloth, and into the mixing bowl below.

Step 5: Once all the kefir has passed through the cheesecloth, gather the edges of the cheesecloth together and twist them tightly to form a bundle. Hold the bundle over the mixing bowl and gently squeeze to extract any remaining liquid.

Step 6: Tie the cheesecloth bundle to a wooden spoon or other utensil, and hang it over the mixing bowl. Allow the cream cheese to drain for at least 12 hours, or overnight, in the refrigerator.

Step 7: After 12 hours, remove the cheesecloth bundle from the utensil and unwrap it. You should be left with a thick, creamy cheese.

Step 8: Transfer the cream cheese to a clean container with a tight-fitting lid. Store the cream cheese in the refrigerator for up to 2 weeks.

It will keep for a couple of weeks. You can also use it in recipes that call for cream cheese. (Just remember that if you want to retain the probiotic benefits it’s best not to heat it.) The kefir cream cheese will be less acidic than the milk kefir you started with as we have removed most of the whey which has the sour taste.

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Tips and Tricks

  • The longer you leave the cream cheese to drain, the thicker it will be. If you prefer a thicker cream cheese, you can leave it to drain for up to 24 hours.
  • You can also experiment with different flavors by adding herbs, spices, or even fruit to the cream cheese mixture before draining.
  • Don’t discard the whey (the liquid that’s left over after draining the cream cheese). Whey is a nutritious liquid that can be used in a variety of ways, such as adding it to smoothies, using it as a starter for fermenting other foods, or using it as a substitute for buttermilk in baking recipes.
  • If you don’t have cheesecloth, you can use a clean dish towel or coffee filter instead. Just make sure it’s fine enough to catch all the small curds.
  • Make sure to use whole milk kefir for this recipe. Low-fat or skim milk kefir will not work as well, as they won’t produce a thick enough cream cheese.


Making milk kefir cream cheese is a simple process that requires only a few ingredients and a bit of patience. With this recipe, you can make your own creamy, tangy spread that’s perfect for a variety of dishes. Experiment with different flavors and enjoy the health benefits of kefir, all while satisfying your taste buds. Kefir cream cheese is delicious in dressing, salads and as a base for dips or enjoy it as is on a crusty slice of whole grain bread or pumpernickel.

I would love your feedback. You are welcome to leave comments and ask questions. Happy fermenting, Uta.


Uta Heidelauf
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