Culture the milk kefir. See recipe HERE.
Strain the milk kefir culture to remove the milk kefir grains.
Pour the resultant liquid into a cheese cloth laid atop a dimsum basket.
Cover the basket with a lid.
Fold the cheese cloth neatly over the lid.
Place the dimsum basket in a large bowl to catch the whey that will drip out.
Leave for 24 hours.
This clear liquid with a yellow tinge is whey. I use it to exfoliate my face.
It is also effective against dandruff.
The curds will dry out nicely on the cheese cloth.
Spoon the curds into a bowl. Add Herbes de Provence. Mix well.
Oil a sheet of cling wrap.
Use the oiled cling wrap to shape the balls of cheese.
Drop the balls into extra virgin olive oil.