Hej Olga,

das freut mich sehr! Selbstgemachte Nahrungsmittel mit viel Gemüse tun den meisten Körpern sehr gut, da stimme ich dir zu. Feta in Öl eingelegt kenne ich, das mache ich selber auch gerne. Es ist allerdings nicht fermentiert, Öl wird erst hinzugefügt, wenn der Käse ausgereift ist.

Viel Freude beim Fermetieren!
Katsu

Thanks Katsu!

Hej Maria,

if you live in very hot weather the fermentation process will be quicker, but if the heat is dry there is also less chance for mold. I would try to cool down the place where you let the cheese drip off a bit, like by hanging wet cloths next to it.
Actually yes, you could say cheese is rotten milk 🙂 But we control the way it rots (let’s rather say ferments), so just try and trust the process.

Good luck!
Katsu

Thank you so much for your answer!
It’s good to know you tried and 10 days could last, I’ll try. Just to know I can keep it one week it’s nice!!! As I sometimes am alone, but I can play too with the quantities… On friday hopefully I’ll get a fresh organic milk so as soon as I have will try!! <3 THANK YOU

Hej Pilar,

in a box in the fridge it keeps a couple of days without problems. I haven’t stored it longer than 10 days yet, so I can’t say how it would keep after that. But I’m pretty sure it will be eaten by then 🙂

Good luck with your cheese!
Katsu

Hej Vivien,

please make sure you use milk that has been processed the least. I know raw milk is illegal in many countries, and also not everybody feels safe to use it, but if you get milk that has been just pasteurized, that would work fine. Whole milk with 3-4% fat also makes a nicer kefir and cheese.

If you let the kefir ferment longer and at a temperature around at least 60°F, but rather 70 – 80°F it will get thicker. To achieve the optimal consistency for further processing into cheese, leave the finished milk kefir to ferment at room temperature for a few more days after you have sieved out the grains.

Have you tried that yet?

Because – even if you don’t add kefir grains – the milk should become thicker and curdle after a few days at room temperature. That’s how my grandmother used to make Dickmilch, a thick, sour milk, traditional to her origins.

Good luck with your cheese making adventure! Let me know how you’re proceeding.
Katsu