Milk Kefir Cheese
A creamy, probiotic-rich spread made from kefir, simple, thrifty and deeply gut-loving.
Kefir is a cornerstone recipe in the Gut Instinct protocol, delivering powerful gut health benefits in the simplest possible way.
To make the cheese from kefir is very simple. You create a thick, tangy, cream-cheese-style spread that’s naturally rich in live probiotics known to support digestion, improve nutrient absorption and help maintain a healthy gut microbiome. There is a lot of whey to use in other ways...sorry pun intended. Make sure you read this handy article on how to use whey. Never throw it out! At the very least, pour it onto your veggie garden or freeze it into ice blocks and use in smoothies or drinks for a protein packed addition.
Unlike many commercial cream cheeses, this homemade version contains no gums, stabilisers or preservatives, making it easier on sensitive digestive systems. Regularly including fermented foods like kefir cream cheese may also support immune health, reduce inflammation and contribute to better overall gut balance. It’s thrifty, versatile and effortlessly delicious, a daily reminder that caring for your gut doesn’t need to be complicated. A ferment a day keeps the doctor away.
Serving suggestions:
• Swirled through soups just before serving – pumpkin soup, carrot and ginger soup, tomato soup, cauliflower soup
• Dolloped onto Thermomix jacket potatoes or smashed potatoes with EVOO and herbs
• Folded through risotto at the end instead of butter for a creamy, gut-friendly finish
• Served alongside roasted vegetables
• Spread onto sourdough, focaccia or flatbreads
• Used as a creamy element in grain salads
• Paired with slow-cooked meats; lamb, chicken or pulled pork
• Spooned onto steamed greens (broccoli, beans, asparagus) with lemon zest
• Mixed with herbs for a quick Thermomix dip to serve with crackers or vegetable sticks
• Used as a soft cheese layer in wraps, rolls or sandwich breads
• Dolloped onto egg dishes, Thermomix scrambled eggs, omelettes or baked egg cups
• Served with fermented sides from Gut Instinct – sauerkraut, kraut salads, kimchi
Need
- 2 Litres whole milk BUY
- 2 Tablespoons milk kefir grains
- nut milk bag BUY
- 1 Pinch pink salt flakes BUY
Do
- 1
Warm the milk by placing it into the Thermomix bowl and bringing it up to 80°C. The time on this may depend on how cold the day is and how cold the milk is. I suggest 7-8 min/80°C/speed 1 is going to be adequate. Cool the milk to room temperature before proceeding.
- 2
Pour the milk into a glass jar and add the kefir grains.
- 3
Culture the milk with kefir grains for 12 to 24 hours. Remove the grains from the cultured milk. At this point, the kefir won’t have fully separated into curds and whey, so leave it on the counter (without the grains) for another 12-24 hours until it has fully separated.
- 4
When you have good curds and whey happening, line a jug with the nut milk bag and pour the whole mixture through. Do not squeeze the nut milk bag, rather hang it on a spoon and allow it to continue to drain for around 4-6 hours.
- 5
Keep the whey...use for any of the suggestions we have linked in the intro to this recipe.
- 6
Turn the cheese out into a bowl and add the salt, mixing it in well. Your cheese is ready to use.
- 7
Store wrapped in baking paper in the fridge until use, or drizzle with EVOO and add some herbs, garlic etc to marinate.
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
