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.
Pour the milk into a glass jar and add the kefir grains.
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.
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.
Keep the whey...use for any of the suggestions we have linked in the intro to this recipe.
Turn the cheese out into a bowl and add the salt, mixing it in well. Your cheese is ready to use.
Store wrapped in baking paper in the fridge until use, or drizzle with EVOO and add some herbs, garlic etc to marinate.