Dom's Kefir FAQ in-site

- Dom's Kefir FAQ in-site
- Is cold milk straight from the fridge OK to prepare kefir? or does the milk need to be warm?
Cold milk is fine.

- Dom's Kefir-cheese in-site
Kefir Butter can also be prepared with Kefir-SourCream.
This is best prepared with the simplified version above.
Hand beat Kefir-SourCream with a spatula until the butter comes [granulation of milk-fat with the separation of buttermilk].
The milk fat-granules are further beaten to form a thick mass.
The butter is washed with the addition of water with a few ice cubes, and then the liquid is poured off.
More icy cold water is added, and the butter is folded and cut with a spatula with the cold water to further wash the butter of any buttermilk, which is again poured off.
A little salt to taste may be added at this point and folded into the butter.
The butter is placed on a wooden board put on a slant to let any water left in the butter drain away, as the butter is worked by folding and flattening with a flat spatula or with traditional Scotch Hands [see third photo in slide below] to force as much water out of the butter as possible.
It is worked to form a block of fresh butter.
Alternately, the butter may be put in a rectangular wooden form and pressed with a weight to form a block of butter.
Wrap the butter in waxed paper and refrigerate.
It should keep fresh for at least 4 weeks.