Instructions:
First, pour the milk into a clean saucepan and heat it gently over medium-low heat. The milk should be heated until it reaches a temperature of approximately 82°C (180°F), but be careful not to let it boil.
Once the milk has reached the desired temperature, remove it from the heat and stir in the kefir. The amount of kefir you use depends on how sour you want your cheese to be: start with a small amount and adjust it to your taste.
Cover the pan with a clean cloth and let it stand at room temperature for 12 to 24 hours. During this time, the milk will thicken and curdle, taking on a soft consistency similar to cheese.
Once the fermentation is complete, cover a sieve with cheesecloth and place it over a bowl to collect the whey. Carefully pour the curd mixture into the cheesecloth-lined sieve and allow the whey to drain.
Once the whey has drained, gather the edges of the cheesecloth and gently squeeze out any excess liquid. You can then transfer the cheese to a container and refrigerate it until ready to use.
And there you have it, homemade cheese with just two ingredients! Savor the creamy, tangy sweetness of your homemade creation and enjoy the satisfaction of knowing you made it yourself. Say goodbye to store-bought cheese and hello to the simple pleasure of homemade!
