Milk Kefir – Cream Cheese to My Taste

5 from 5 votes
Prep Time 5 minutes
Rest Time 1 minute
Total Time 1 minute
Course Dinner
Cuisine European
Servings 1 people


Milk kefir - cream cheese

  • 1000 g Homemade milk kefir
  • Salt, gourmet pepper to taste
  • Würz-Genie (seasoning mix) to your taste
  • 0,5 Tomato
  • 1 Garlic clove pressed
  • 1 Pair of stalks Parsley (from our own garden)
  • 1 Pair of rolling papers Basil (from own garden)
  • 2 tbsp Aioli & beetroot meets goat


  • Take a sieve that is placed under a bowl, line it with a cloth and pour the homemade milk kefir into it. Stir once and allow to drain. Depending on the consistency, from 4 hours to all night.
  • Continue to process the whole thing the next day. Pour into a bowl, season with salt, pepper, add the spice mixture, stir. Chop half a tomato and add it as well. Freshly chop the parsley & basil and fold in.
  • Finally, as a refinement, add * aioli & beetroot and goat in addition, so that the whole thing gets a fine note. This cream cheese has a sour taste and is very versatile :-).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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