Both yogurt and kefir can be drained to produce cheese. I love that kind of cheese and think how good it is for us. Basically all you have to do is get some cheese cloth and fold it over several times. It needs to be big enough to hold a batch of yogurt or kefir. Put the cloth in a sieve that will sit over a bowl and pour your batch into it. You can put it in the fridge and gently press it periodically to get the watery whey out. When it is solid enough you have cheese.
So you’ve obtained some real deal starter. Now what? The starter looks like a globule…mine was a bit smaller than a golf ball. So put it in a glass jar and pour about a cup and a half of organic milk over it. I used full fat. Put the lid on and put it away in a dark cupboard not above the stove…just make sure it’s room temperature. Leave it for 24 hours. Now fish around with a spoon and put the starter chunk in a glass bowl and pour off the rest for using. Keep it in the fridge until ready to drink or use in cheese making. Put your starter back in the jar and pour more milk over it. Every day this is what you do. Eventually the starter will grow and split off and that’s when you can really go into production or give some starter away to friends. If you are going away, you will need a kefir sitter:)
Note...Feel free to add herbs, garlic, onion or other flavourings to your cheese to make it even more special.