Everything starts with milk

If you have a house cow or participating at a herd share program, you may be getting more than you can drink. I highly recommend 10 litres batches. Anything less than this will tire you and the yield will be small that as soon as you make some cheese, it will be consumed and finished.

With a good quality milk like Canberra Gold Top or Highland Organics (both are unhomogenised) the yield is 10 to 12 percent. This means for 10 litres of milk you will be getting about 1 to 1.2 kilos of cheese. Plus another 400 to 500 grams of ricotta. You can find Canberra Gold Top at supermarkets and Highland Organics at Farmer’s markets. If you are getting herd share milk even better.

Highland Organics

Highland Organics

One word of caution though, if you are getting raw milk you may need to pasteurize it. This does not mean boiling as commonly known by our grandmothers. It is enough to take it to 65 degrees Celcius and keeping it there for 30 minutes. It is obvious that you need to invest into a good thermometer. Preferably one with a timer.

Posted in English, Peynir.


  1. Hi, I am a new kefir drinker and maker. I want to try some sort of aged kefir cheese but am having a hard time trying to find a suitable one. DOM has a few but there are small holes in them. Like he salts some and not others etc.
    I also have a question based on need as well. What if I used the strained kefir curds and added to them the cooled down results of a typical ricotta rendering so to speak? That would allow a more through use of the milk but I am sure would have an effect on the resulting cheese. I am not to particular about the taste of the final cheese as long as it was palatable and healthy… That sounded horrible 🙂 I don’t want limburger but would like blue.

    • Hi Mike. The holes are inevitable. There are a lot of bacteria in the kefir and some of them are CO2 producing type. Whatever the recipe you are using, kefir starter will have effect on the cheese. Try culturing the kefir as a thermophilic culture like yogurt for couple generations and use it as a thermo culture. For blue, you need to cultivate the blue mold (P. Roqueforti) on rye bread and use the resulting blue/black dust (that is ground up moldy rye bread). KEfir as a straight culture can be added to milk at around %1 rate. if you have 10 litres of milk you only need 100ml of strained kefir.
      Aging will further increase the aroma and it may go real limburger style. As kefir has lots of bacteria, yeast, mold in it, the aging will promote all this life and they will ripen the cheese soo much to an unedible aroma which can only be consumed by an old French person 🙂

      • 🙂 I am thankful for the reply, I was speaking of the recipes having holes [being incomplete in some places] I do love sharp cheeses but draw the line way before limburger.
        You have got me thinking it is really possible tho. I am just thinking of how to do in a situation where rennet or veggie rennet could not be found and milk was wasting.

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