Blog 2: Dairy Good Kefir Fruit Drink & Cultured Soft Cheese

In this second Kefir blog, we will show you how to make a fruity beverage from your Kefir using a second fermentation technique and a cultured soft Kefir cheese.

Once you’ve mastered the art and science of making fermented milk (Kefir), now what? Here are 2 DIY Dairy good recipes:

A Dairy Fruitful Beverage (Jammy Kefir Recipe)

With a little more time invested, you can power up and shake up your breakfast with a fruity, filling, and gut-healthy Kefir drink. 2nd Fermentation is simply the process of adding secondary ingredients like, jam to Kefir which adds a sweet, fruity flavor. With the additional fermenting time, the Kefir’s tartness softens. Furthermore, there are additional health benefits to a 2nd Fermentation because it reduces the lactose.

fruit in kefir.jpg


  • 1/8 cup of your favorite jam
  • 1 quart of Kefir


  1. Add the jam to the Kefir and stir or shake vigorously until jam is thoroughly mixed in. Using a funnel, pour kefir into a glass container and tighten with an airtight cap.
  2. Let the Kefir sit on the counter for 6-8 hours. Release any pressure build up by unscrewing the cap (every 6 hours or so). Put the cap back on and shake it up to redistribute the fruit. The Kefir will continue to breakdown the additional sugars.
  3. Refrigerate until chilled.
  4. Shake the Kefir to mix before each serving. Be sure to carefully open the top to release any carbonation. The fruity Kefir drink will last for 7-10 days.

Cultured Soft Cheese Recipe

Kefir Cheese looks and tastes a bit like cream cheese, but it is much healthier. Spread this living  Kefir culture on a cracker, bread, bagel or turn it into a dip.



  • 1 teaspoon of Kefir grains
  • 1 quart of whole milk
  • Quart-sized mason jar with lid.
  • Fine mesh paint bag (Find at any paint store. Use a ½ to 1 gallon bag for this recipe).
  • Nonreactive bowl (stainless steel, porcelain, or glass)
  • A string to secure the bag and to suspend the bag over the bowl.
  • ¼ cup of fresh herbs or dry seasonings to taste.


  1. Make milk Kefir (follow steps in Blog 1) but this time secure your grains in a disposable tea bag or cheesecloth so you can easily retrieve it from the curds later.
  2. Let Kefir mature on the counter until it separates into curds and whey. Let it sit another 24 hours or as long as it takes for the kefir to fully separate into curds and whey. To be sure that the curds are fully formed, test them by ladling about a tablespoon of curds into a fine strainer. If the curds do not dissolve and flow through the strainer, your curds are firm enough to proceed with the recipe.
  3. Carefully remove the grains from the Kefir and reserve for another use.
  4. Using a fine mesh paint bag, secure the paint bag in a bowl. Ladle the curds and whey into the bag.
  5. Using the string, tie the top of the paint bag closed. Use the additional length of the string to tie the bag to an upper cabinet knob. Place the bowl below the bag to catch the whey as it drains.
  6. Allow the Kefir cheese to drain for approximately 24 hours. If you want to create a cheese that is very mild in flavor, place the bag in a strainer suspended over a bowl in the refrigerator. *Reserve the whey for another use.
  7. Add your favorite herbs, spices, and seasoned salt with pepper, then mix well. Place into a serving bowl and chill in the refrigerator until ready to serve.

* Whey can be frozen and defrosted later and can be used in baked goods or smoothies.

There are lots of healthy and fun ways to add DIY Dairy Kefir foods into your daily diet. In Blog 3, we show you how to give your breakfast a boost with a Kefir fruit smoothie and a fermented Kefir Granola.

fruit in kefir.jpg

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