Homemade milk kefir is much more than a drink with good bacteria.
Almost all articles about kefir mention its benefits, and I mentioned some of them in the article on this blog.
One of the ways to use homemade milk kefir, and that way makes me especially happy, is to make cheese.
In this IG video I showed how I make kefir cheese with Kefirko jar (video is in Croatian).
For cheese making you don’t need kefir jars, but they make the job much easier.
If you don’t have Kefirko jar, a strainer and gauze are enough, as well as a bowl in which the whey will be drained while the cheese will remain in the strainer.
I like creamy textured cheese so I leave the kefir to drain in a jar (in the fridge) for up to 4 days. Its great for making creamy sweet and savory spreads.
This time the cheese was the main star in my Tiramisu dessert.
Although Tiramisu is made with several ingredients according to the original recipe, I adjusted it to my taste with minimal addition of sugar. Gluten-free cookies are sweet enough.
Ingredients and preparation steps
- 300 g of milk kefir cheese
- 200 g of gluten-free biscuits
- 200 ml coffee (I made turkey and strained it to remove coffee sediment)
- teaspoon of vanilla extract
- raw cacao to sprinkle
Beat the cheese with the fork into a creamy mixture. If you like sweeter taste add a teaspoon of honey.
Make black coffee and strain it to remove the coffee residue, allow it to cool slightly and add the vanilla extract.
Dip the biscuits in the coffee with vanilla and place on the bottom of the cup or glass. Arrange the cheese on top of them, then add again the biscuits that you previously soaked in coffee. Add cheese and sprinkle with cacao.
Fill glasses or jars like this until you have used up all the cheese and biscuits!
Enjoy the flavors!
