BFC Recipe: Rosemary, Garlic & Walnut Kefir or Yogurt Cheese
(Modified from The Moosewood Cookbook by Mollie Katzen)
1 quart milk kefir or milk yogurt (makes approx. 1 cup kefir cheese) A handful of fresh rosemary (about 1 tablespoon, very finely chopped) 1 clove garlic, coarsely chopped 5-6 whole walnuts A pinch Himalayan sea salt or Celtic salt found in the spice or bulk section of the Co-op
Make the kefir or yogurt cheese ahead of time by taking a small colander or metal strainer and drape 2 layers of cheesecloth over either utensil used. Kefir is more liquidy so you will probably need 2 layers but 1 layer of cheesecloth may be adequate for yogurt– experiment and see what works best. Set the strainer or colander over a large glass bowl so that it is high enough that the whey will drip or drain off without touching the bottom of the strainer or colander. You can possibly do this by using a half-gallon glass canning jar and the cheesecloth can be held in place with the canning lid but the yogurt or kefir must be continued to be replenished since there is not enough room generally for a whole quart of either yogurt or kefir at a time. Allow it to sit in the refrigerator for 12 -24 hours to drain. Your end product will be similar to cream cheese and you will have about a cup of it, more or less. Put the cheese in a bowl and add finely chopped rosemary, coarsely chopped garlic, walnuts, and salt. Allow to sit for a couple hours before serving. Vary the recipe by using more garlic or fresh dill or any other herb of your liking but the garlic and salt are essential ingredients!