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 :-).