Kefir Farmer Cheese Food

KEFIR CHEESE

Steps:

• Pour the kefir into a 1 quart food storage bag (like a Ziploc), squeeze out the air, seal, and place in freezer. I placed it in an upright container to try to maintain a more compact shape.
• When frozen (6 hours or so), strip off the plastic and place in a cheese bag or in a colander lined with four or so layers of cheesecloth or with butter muslin. Place over a bowl and let the whey drip. I do this on the counter, but it's cool here right now. This will take 8 to 12 hours.
• Remove cheese and store in refrigerator. It should be good for at least a couple of weeks. Use plain or flavor with herbs, garlic, etc. You could also add some cream to make it creamier.

MAGIC MUSHROOM FRITTATA

Steps:

• In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
• Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
• Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
• In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the kefir, 1/2 cup of the olive oil, the farmer cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)

KEFIR FARMER CHEESE

Steps:

• Line a fine-mesh sieve or colander with three layers of damp cheesecloth and set it over a large bowl. Pour the kefir into the cheesecloth-lined sieve. Allow it to drain for 24 hours in the refrigerator or on a cool countertop; transfer the drained kefir to a small heatproof bowl or pot and place this in a larger pot. Set it on the stove and fill the larger pot with enough water so that it's even with the kefir in the bowl, but not high enough that the water can spill over the sides of the bowl and into the kefir. Bring to a boil over medium-high heat and boil for 5 minutes. Turn the heat off and let cool, while sitting in the water, to room temperature. When cool, line another fine-mesh sieve or colander with three fresh layers of cheesecloth and pour the kefir into the colander, letting the liquid drain off.
• When the liquid has mostly drained, bring the corners of the cheesecloth together, forming a ball, and give the remaining cheese a good squeeze, holding the corners tightly. (Discard the liquid.) Use kitchen string or butcher's twine to tie the corners of the cheesecloth together and hang the kefir over a sink or bowl overnight (unrefrigerated in a cool kitchen, away from sunlight). In the morning, it will resemble densely packed cottage cheese. Transfer the cheese to a sealed container and store in the refrigerator.