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Last week I made a pound of kefir cheese using the kefir and heat for coagulation instead of rennet. It's a cotija-like cheese that crumbles very well and doesn't melt. I've figured out some changes for the next batch of kefir-cotija: the texture was great, but I want to experiment with the salt content and culture strength. I'm also planning to try a rennet-coagulated cheese using less cultured milk. Here's a picture of the finished cheese just out of the press. I covered it with a colander and air-dried it for several hours before putting it in the fridge.

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Love it Mary! I made a lot of straight kefir cheese last year when my cow was abundant with milk but this year I have only made cheese using kefir as the culture, whole raw milk as the base and rennet for pressed framers cheese.  I look forward to making pressed kefir cheese this year, now that I have a cheese press.  :)  Have you made a kefir cheese with a washed rind or rubbed rind?

Thanks for the kind comment, GrassFood! I haven't made either type of rind with this cheese. When I do the rennet-set ones I think I'll give that a try. I'm slowly getting back into cheese making after a long hiatus, and I don't have a good aging location and a very rigged-up press situation. ;) Do you have any suggestions for either type of rind and what I should expect from the cheese?

I've thought a little bit more about the rinds. I'm thinking brining would really help this cheese. With the long-aging issue, I'm thinking a month-or-so is about all I can bank on. Then an oil rub. This makes me so excited to think about!

GrassFood said:

Love it Mary! I made a lot of straight kefir cheese last year when my cow was abundant with milk but this year I have only made cheese using kefir as the culture, whole raw milk as the base and rennet for pressed framers cheese.  I look forward to making pressed kefir cheese this year, now that I have a cheese press.  :)  Have you made a kefir cheese with a washed rind or rubbed rind?

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