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Kefir cheese
Level 1 · beginner
A day's milk kefir, drained in cheesecloth inside the fridge until it's a soft, spreadable cheese.
- Grains
- 50g per liter of milk
- Time
- 18–24h
- Temperature
- 65–85°F
- Jar
- 1L
The golden rule: always pasteurized milk, and into the fridge as soon as you strain it.
No sign-up. We guide you step by step, from the scale to the fridge.
Reviewed October 26, 2026 · 31 facts, each with its source
Before you start
Kefir cheese is milk kefir drained until it's a soft, spreadable cheese. No official guide covers kefir cheese. So we drain it the way the guides ask for yogurt: inside the fridge and for 8 to 24 hours, like the yogurt cheese in the Illinois Extension guide. That's a house rule.
You'll need
- 1-liter glass jar (about a quart)
- Cheesecloth or coffee filters, and a rubber band
- Plastic or wooden spoon
- Plastic, nylon mesh or stainless steel strainer
- Kitchen scale
- Cheesecloth, twice as wide as the bowl
- Bowl that fits in the fridge, to catch the whey
- Clean jar with a lid, for the cheese
Step by step
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Put the grains in the jar and add the milk
Wash your hands and your equipment with regular soap, not antibacterial. Put 25 g of grains in the jar, add 500 ml of milk and stir gently with a plastic or wooden spoon.
Tip: Use pasteurized milk, but not UHT or ultra-pasteurized: it's heated so much that some of its proteins change.
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Cover it with cloth and wait 18 to 24 hours
Cover the opening with two layers of cheesecloth or two or three coffee filters, and hold them in place with a rubber band: the gas has to be able to escape. Leave it in a dark place, between 65 and 85 °F. It's ready when the milk has thickened and smells sour. If you have pH strips, they should read between 4.0 and 4.5.
Tip: For cheese, let it go close to 24 hours. The longer it goes, the more whey separates, and here that helps.
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Lift out the grains with the strainer
Strain the kefir into the cheese jar. The grains stay in the strainer: put them in the clean fermenting jar with fresh milk for the next batch. If you won't drain it right away, cover the kefir and put it in the fridge: it should be cold within 4 hours.
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Drain it in cheesecloth inside the fridge for 8 to 24 hours
Wash the strainer, fold the cheesecloth into a double layer and line the strainer with it. Set it over the bowl so it doesn't touch the bottom, and pour in the kefir. Cover the bowl and leave it in the fridge for 8 to 24 hours. Pour off the whey now and then so it doesn't reach the cloth. At 8 hours it's creamy; at 24, firmer.
Tip: Don't drain it outside the fridge, not even for a while.
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Move it to a clean jar and refrigerate it
Wash the cheese jar, spoon in the cheese, close it and keep it in the fridge, at 39 °F or below. Eat it within 7 days. That's a house rule: NCHFP gives yogurt cheese 7 to 14 days and BCCDC gives milk kefir 3 to 12; we keep to 7 days, which fits both.
Tip: If you want it salted, add salt to taste. Fresh herbs or garlic are best added when you serve it.
No sign-up. We guide you step by step, from the scale to the fridge.
Variations
The same method, a different flavor. Once you have this one down, try one of these.
How to tell it's going well
- Always use pasteurized milk. Raw milk can carry pathogens.
- Always drain it in the fridge, for 8 to 24 hours.
- Acidity isn't enough. Below pH 4.5 kefir holds back many pathogens, but E. coli, Listeria and Salmonella can survive. That's why pasteurized milk, clean equipment and the fridge matter.
- In the fridge for 7 days at most.
- If mold appears, throw it all out. In a soft cheese, mold can bring bacteria with it. Don't sniff it.
- Babies, pregnant women, older adults and anyone with a weakened immune system or a chronic illness may want to avoid homemade kefir.
- It may contain alcohol, so it's not for children or pregnant women.
Where every number comes from
Every number in this recipe comes from a food safety guide. We keep a copy of each source and quote its exact words.
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1
Yeasts and bacteria living together
“Kefir grains consist of lactose-fermenting and non-lactose fermenting yeasts as well as lactic- and acetic acid- producing bacteria”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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2
Pasteurized, but not UHT
“but not ultra-pasteurized (UP) or labeled UHT (ultra-high temperature treatment) because these products are heated to 275° or higher, denaturing certain proteins.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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3
Two layers of cloth or 2 or 3 coffee filters
“Cover with 2 layers of cheesecloth or 2 or 3 coffee filters and secure with rubber band or jar ring.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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4
In a dark place, at 65–85 °F
“Set in a dark place at a temperature between 65° and 85° F (18°-29° C).”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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5
18 to 24 hours
“Allow to ferment for 18-24 hours.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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6
pH between 4.0 and 4.5
“Optional: Check pH using test strips (should be in the 4.0-4.5 range)”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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7
With more time, more whey separates
“If there is a yellow, watery layer, this is due to separation of the whey which has separated and can be strained off or remixed into the kefir. A shorter fermentation time or more milk may fix this problem.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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8
Plastic, nylon mesh or stainless steel strainer
“Plastic, fine nylon mesh, or stainless steel strainer”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
Show the remaining 23 claims
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9
Strained into another container
“Strain the milk from the grains into another standard canning jar (with lid) or any air-tight storage bottle.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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10
A clean jar, the same grains and fresh milk
“Rinse out and clean the fermentation jar, put the grains back into it, and add milk.”
Colorado State University Extension (FoodSmart Colorado) · Understanding and Making Kefir · read on October 20, 2026
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11
2% to 10% grains to milk
“Grain to milk ratio, usually varying between 2% and 10% (w/v)”
Foods (MDPI), Alves et al., via PubMed Central · Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability (2021) · read on October 20, 2026
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12
2 tablespoons of grains per 2 cups of milk
“Commercial, unflavored, cultured yogurt — Use ¼-cup.”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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13
Hands and equipment washed with regular soap
“Clean equipment and containers in hot detergent water, then rinse well. Allow to air dry.”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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14
Slightly thick with a sour smell
“Yogurt should set firm when the proper acid level is achieved (pH 4.6).”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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15
Once strained, into the fridge within 4 hours
“cool milk rapidly to 112-115°F”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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16
In the fridge at 39 °F or below
“Rapid cooling stops the development of acid. Yogurt will keep for about 10-21 days if held in the refrigerator at 40°F or lower.”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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17
Yogurt cheese keeps 7 to 14 days in the fridge below 40 °F
“The yogurt cheese has a shelf life of approximately 7-14 days when wrapped and placed in the refrigerator and kept at less than 40°F.”
National Center for Home Food Preservation (Nummer, 2002); copy hosted by UC Davis Food Safety · Fermenting Yogurt at Home (October 2002) · read on October 25, 2026
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18
It ferments in an open or vented container
“Fermentation can occur in any acid resistant clean and vented or unsealed container to allow fermenting gases to escape.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.12: Kefir, milk and water (December 2024) · read on October 25, 2026
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19
Milk kefir keeps 3 to 12 days in the fridge
“The recommended shelf life for milk kefir is 3-12 days”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.12: Kefir, milk and water (December 2024) · read on October 25, 2026
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20
Drained yogurt turns into a spreadable cheese
“Draining whey from the yogurt thickens the mixture and produces a consistency like pudding or spreadable cheese.”
University of Illinois Extension · Making Yogurt at Home, Best Practice Guide (modified May 2024) · read on October 25, 2026
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21
Yogurt cheese drains for 8 to 24 hours in the fridge
“Cover the container and refrigerate. For yogurt cheese, drain for 8 to 24 hours. For Greek-style yogurt, drain for 2 to 4 hours.”
University of Illinois Extension · Making Yogurt at Home, Best Practice Guide (modified May 2024) · read on October 25, 2026
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22
Cheesecloth twice as wide as the bowl, folded double
“Cut a piece of cheesecloth twice as wide as the bowl or container used to drain the yogurt. Fold the cheesecloth in half to make a double layer.”
University of Illinois Extension · Making Yogurt at Home, Best Practice Guide (modified May 2024) · read on October 25, 2026
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23
The cloth hangs above the bottom of the bowl
“Secure the cheesecloth so it hangs above the bottom of the bowl, tie it to a handle, or put a strainer between the bowl and the cheesecloth with yogurt.”
University of Illinois Extension · Making Yogurt at Home, Best Practice Guide (modified May 2024) · read on October 25, 2026
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24
Yogurt is always strained in the fridge
“Straining step must be performed under refrigeration.”
Province of British Columbia (Ministry of Health, BCCDC Environmental Health Services, Fraser Health), Guidelines for the Production of Dairy Products in Food Establishments · Sample documentation: Yogurt, production of dairy products in food service establishments · read on October 25, 2026
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25
Raw milk can carry pathogens
“Raw drinking milk (RDM) has a diverse microbial flora which can include pathogens transmissible to humans.”
EFSA · Scientific opinion on the public health risks related to the consumption of raw drinking milk (2015) · read on October 20, 2026
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26
Below pH 4.5, some pathogens still survive
“Fermented kefir with a pH < 4.5 suppresses many pathogens, but E. coli, Listeria, and Salmonella can survive”
UF/IFAS Extension (University of Florida) · Fermented Foods: Kefir (FSHN24-2/FS457, 2024) · read on October 20, 2026
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27
People at higher risk may want to skip homemade kefir
“those with compromised immune systems (i.e., infants, pregnant women, elderly, or those who are chronically ill or have autoimmune disorders) may want to avoid homemade kefir”
UF/IFAS Extension (University of Florida) · Fermented Foods: Kefir (FSHN24-2/FS457, 2024) · read on October 20, 2026
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28
It may contain alcohol
“kefir may contain alcohol produced during the fermentation process (Rahmatullah et al., 2023) and, if so, it would not be appropriate for children and pregnant women.”
UF/IFAS Extension (University of Florida) · Fermented Foods: Kefir (FSHN24-2/FS457, 2024) · read on October 20, 2026
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29
Moldy soft cheese can carry bacteria too
“Moldy soft cheese can also have bacteria growing along with the mold.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · read on October 20, 2026
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30
Bacteria can grow along with mold
“Moldy foods may also have bacteria growing along with the mold.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · read on October 20, 2026
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31
Don't sniff mold
“Don't sniff the moldy item. This can cause respiratory trouble.”
USDA Food Safety and Inspection Service · Molds on Food: Are They Dangerous? · read on October 20, 2026
