See How To Make Milk Kefir here. See the effects of a kefir Healing Crisis HERE. Once you have strained out the kefir grains, add a half teaspoon of salt to 2 cups of kefir. Sterilise a cheese cloth with boiling water. Let dry in the sun.
Repurpose an old dimsum basket as a sieve.
Lay the dry cheese cloth over it and pour in the salted kefir.
Stand it in a deep bowl. Close the lid of the dimsum basket.
Fold the cheese cloth neatly over the lid.
Let stand for 24 hours. The liquid part of the kefir (called the whey) will strain off as a transparent fluid with a yellow tinge. The whey is very nutritious so I will add that to smoothies. The curds are left inside the cheese cloth. The cheese is ready when it can easily be lifted off the cheese cloth.
Spoon the cheese into a bowl and enjoy. It slathers well on ribeye steak. It makes a good dip for crispy roast pork. It is delicious in lieu of butter on toast. You can liven it up with herbes de provence, cumin powder, coriander powder, garam masala or cinnamon powder.