Made by curdling milk with kefir, draining the curds, salting, and chilling until sliceable.
4.25 cupsMilk
1,000 gKefir Yogurt
To tastePaprika
Optional
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To tasteSalt
Heat Milk in a pot until it is almost boiling.
Pour in Kefir and heat again until the mixture curdles and reaches a gentle boil, stirring lightly.
Transfer the curds to a cloth-lined sieve or colander and let them drain. Season the top with Salt.
Flip the cheese into a storage container, season the other side with Salt, optionally dust with Paprika, and refrigerate until firm enough to slice.