Kefir cheese, household cloth method
A soft cheese made by setting aside part of the day's milk kefir, draining it in a cloth and salting it through the evening, ready the next morning.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All dairy98
Cheese51
Cultured dairy40
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese51Cultured dairy40Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Elevated risk
Koumiss (pasteurized mare milk)
Koumiss is a sour, lightly alcoholic mare-milk drink made by lactic bacteria and yeasts. This technical method uses pasteurized milk, a previous-batch starter and staged cooling.
Milk kefir
Milk kefir is a tangy fermented drink made with reusable grains of bacteria and yeasts. Grain fermentation can give the milk a light fizz and some alcohol.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
Elevated risk
Airag
Airag is Mongolia’s fermented mare’s-milk drink, traditionally churned with saved starter in a reusable cowhide khokhuur.
High risk
Suusac (Somali fermented camel milk)
Suusac is a traditional fermented camel-milk drink of Somali pastoral communities in Kenya and Somalia, soured spontaneously in smoke-treated vessels into a thin, acid, smoky milk.