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.
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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.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Elevated risk
Airag
Airag is Mongolia’s fermented mare’s-milk drink, traditionally churned with saved starter in a reusable cowhide khokhuur.
Viili
Viili is a Finnish cultured milk with a soft set and, in its western form, a stretchy texture. This small recurring batch uses a spoonful of previously cultured viili.