Chili kefir cheese - make it spicy!

You can make delicious chili kefir cheese with only a few ingredients and a variety of serving options. Check out this blog to find some inspiration.

Milk kefir is rich in microorganisms that are great for our guts and can do wonders for your digestion and overall well-being. You can drink it as a beverage or strain it and eat it as a fresh cheese. Depending on the straining time you can prepare dips, cream cheese or harder fresh cheese.

Chili is a versatile spice that can be used every time we want to give some heat to our meals. We chose an organic certified chili powder that is available in our product range too.

Different options for different occasions

If you strain the milk kefir for a short time, you will get a thicker kefir that is perfect to use with sauces and dips. You can adapt the straining time to the thickness of your milk kefir. If it’s already very thick, it may only need a couple of hours more.

Next option is cream cheese. Strained kefir overnight will give a thick cheese that is just perfect for your favourite bagel at breakfast. You can add any flavour to it, what is your favourite pick?

The last option is semi-hard cheese. This one takes some planning because straining time is longer. You will need to strain the milk kefir overnight and then another 6-12 hours with a pressing disc attached. This will squeeze all the whey from the cheese and the consistency will be just perfect for a fresh cheese that can be put on a cheese board.

Quick chili kefir dip

This is perfect for unannounced guests who come on a workday afternoon for a quick visit. You can just add spice of your choice, some garnish and tortilla chips or favourite crackers. Rest assured an empty bowl will be there at the end of the evening.

Recipe:
600 ml milk kefir
Strain 3-6 hours then add spices: