Creamy Homemade Kefir Cream Cheese
Here's a silky, creamy requeijão made from kefir — a homemade alternative that's far healthier and cheaper than store-bought cream cheese. In just a few minutes you'll have a smooth, spreadable cream, perfect on toast, in baking, or spooned over your favourite dishes. The gentle tang from the fermented kefir makes it utterly irresistible.
🛒 Ingredients
30 servings
- 250 g kefir cream cheese (from well-drained kefir yogurt)
- 100 g soft butter
- 2 tbsp cornstarch
- 1/2 tsp fine salt
- 250 ml whole milk
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Directions
- 1
Drain the kefir yogurt in a muslin cloth or fine sieve for several hours until it becomes a thick, creamy paste.
- 2
Whisk the cornstarch into the cold milk, then warm over low heat, stirring constantly, until the mixture thickens. Set aside to cool to lukewarm.
- 3
Add the drained kefir cheese, soft butter, salt, and the lukewarm milk mixture to a blender.
- 4
Blend for a couple of minutes until completely smooth and free of lumps.
- 5
Pour into a clean glass jar and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
Too firm? Blend in a splash of warm milk. For a lighter version, cut the butter back to 60 g. It keeps for about a week in an airtight jar in the fridge.
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