Cream Cheese from Frozen Kefir
This simple homemade cream cheese requires just one ingredient - kefir. Freezing and slowly draining it separates the whey and leaves behind a thick, tender cheese-like spread.
Updated : 11 November, 2026
Easy
More than 1 hour.
Ingredients
1 liter
Kefir
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the kefir. Choose fresh kefir with a pleasant, not overly sour flavor. Higher-fat kefir is thicker and will generally give a larger yield.
Step 2
Freeze the kefir overnight. If it comes in a suitable paper or plastic carton or pouch, you can freeze it in the original packaging; otherwise transfer it to a freezer-safe container. Do not freeze kefir in a glass bottle. Once completely frozen, transfer it to the refrigerator and let it thaw gradually.
Step 3
Once the kefir has thawed, pour it into a colander lined with several layers of cheesecloth or a dense clean cloth. Set the colander over a bowl to collect the whey and leave it in the refrigerator for about 2 hours, until the mixture begins to thicken.
Step 4
Fold the edges of the cloth over the kefir mixture, place a flat plate on top and add a weight. Return the entire setup to the refrigerator for about 8 hours.
Step 5
During this time, the whey will drain into the bowl and a soft, thick cheese-like mixture will remain in the cloth. If needed, gently squeeze out a little more liquid. The collected whey can be used for pancakes, bread or other doughs.
Step 6
Transfer the cheese to a clean glass container and store it in the refrigerator for up to 5 days. From 1 liter of kefir, the original recipe yields about 250 g of cheese. For a savory spread, mix in a little salt and fresh herbs if desired.
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