I'm going nuts over kefir milk lately. I love to drink it flavored with fresh mint leaves and salt but I want to use it for snacks and desserts too so I started draining out the whey to make it thicker similar to yogurt cheese. Et voilà! Light and yummy no-bake cheesecake in small glass containers.
To make about 2 cups of kefir cheese either from homemade or store-bought plain kefir milk: drain 8 cups of kefir milk in a plastic fine mesh strainer lined with a round coffee filter. Place strainer over a large bowl and leave overnight in the refrigerator for 2 days until milk has solidified and thickened. Throw the clear whey or use for baking. Transfer cheese into a jar and refrigerate until needed. I use the cheese to make dips for potato crisps and corn chips. It's also good as a spread seasoned with sea salt and served with extra virgin olive oil.
Peach No-Bake Kefir Cheesecake
½ cup fine Biscoff cookie crumbs
2 tablespoons butter, melted
½ tablespoon unflavored gelatin
3 tablespoons warm water
2 ripe peaches, peeled and diced
2 cups kefir cheese
6 tablespoons sugar
lightly sweetened whipped heavy cream
diced peaches, chilled
- Combine cookie crumbs and melted butter. Press 1½ tablespoons into bottoms of 4-oz jelly jars; set aside.
- Sprinkle gelatin on warm water and stir to mix; cover with plastic wrap and set aside.
- Puree peaches in a blender. Add kefir cheese and sugar; blend on low until creamy. Slowly add gelatin mixture and blend. Divide the mixture into the jars. Refrigerate for 3 hours or until set. Top with whipped cream and peaches before serving.
top: mint cheesecake topped with Andes chocolate and mint candy chips
bottom: peach cheesecake topped with lightly sweetened cream and fresh peach