Homemade Kefir Cheese
Tender, soft, natural, and free from unwanted additives. Making Homemade Kefir Cheese is very simple, and you only need the most accessible ingredients. In taste, this cheese is very similar to Adyghe cheese, but you can make it sweet or slightly tangy by adding different ingredients.
Updated : 24 July, 2026
Easy
More than 1 hour.
Ingredients
1 liter
Kefir
1 liter
Milk
3
Eggs
3 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade kefir cheese? Prepare the necessary ingredients. I used store-bought milk and kefir, both with 2.5% fat.
Step 2
Crack the eggs, add a little kefir to them, about 1 cup, and add the salt.
Step 3
Mix them well with a whisk until smooth.
Step 4
Pour the milk and kefir into a large pot. It is better to use a pot with a thick bottom; I used a regular pot, and the mixture scorched a little.
Step 5
Place the pot with the dairy mixture on the stove and turn on low heat.
Step 6
Pour the eggs into the pot and mix them into the main mixture.
Step 7
Cook the mixture until it comes to a boil, stirring constantly so it does not burn. Gradually, curds will begin to form and the whey will separate.
Step 8
Continue cooking for 10 minutes. The mixture should fully curdle.
Step 9
Place a colander over a pot and line it with cheesecloth folded in several layers. Transfer the cheese mixture into the colander and leave it for 5 minutes.
Step 10
Fold the ends of the cheesecloth over the cheese and place a flat plate on top. Put a weight on the plate, for example, a jar of water. Wait until the cheese cools completely, then place the whole setup in the refrigerator overnight.
Step 11
In the morning, take out the colander with the cheese. Remove the cheese from the cheesecloth. It is ready to eat. Enjoy!
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