Homemade Kefir Fruit Drink and Cultured Soft Cheese

Homemade Kefir Fruit Drink and Cultured Soft Cheese

Homemade Kefir Fruit Drink and Cultured Soft Cheese

Prep Time

480 minutes

Cook Time




Now that you have mastered making Kefir, it’s time to use it! Power up your day with a nutritious snack of Strawberry Kefir Milk and a delicious Cultured Soft Cheese. Adding strawberry jam to kefir gives the drink a sweet, fruity flavor, while Kefir Cheese looks and tastes a bit like cream cheese, but is much healthier!

Want to see how it’s done? We have the video right here!

Not sure how to make Kefir? Check out this easy how-to video. 


  • For Strawberry Kefir Drink:
  • 1/8 cup of your favorite jam
  • 1 quart of Kefir
  • For Soft Cultured Kefir Cheese:
  • 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.
  • 1/4 cup of fresh herbs or dry seasonings to taste.


  • 1 For Kefir Drink:
  • 2 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.
  • 3 Let the Kefir sit on the counter for 6-8 hours. Release any pressure builds 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.
  • 4 Refrigerate until chilled.
  • 5 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.
  • 6 For Soft Cultured Kefir Cheese:
  • 7 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.
  • 8 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.
  • 9 Carefully remove the grains from the Kefir and reserve for another use.
  • 10 Using a fine mesh paint bag, secure the paint bag in a bowl. Ladle the curds and whey into the bag.
  • 11 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.
  • 12 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.
  • 13 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.



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