Kefirko Cheese Maker 848 ml
Brand: Kefirko
Reference: 161713
Description
Kefirko Cheese Maker is the same jar as the Kefir Maker but with other accessories to prepare a creamy kefir cheese in just two steps, strain and let the whey drain for 24 hours. With its basket, the press spring and the lid, there is no it may be easier to prepare kefir cheese without getting your hands dirty. Let gravity and the spring do all the work. You just choose the consistency of the cheese, spreadable or fresh cheese type, depending on how long you keep it draining in the fridge by gravity or with the help of the spring press. Pure probiotic cheese! Home production means that you control the ingredients of your food. No additives or preservatives. Take advantage of its versatility! With the Cheese Maker you can also prepare vegetable milk, infusions or coffee.
Details
Main components:
Top lid: The top lid fits into the upper colored ring to prevent any external element from coming into contact with the cheese while it is being Filter the serum through the mesh. It also holds the pressure spring in place when used to produce more compact cheeses.
Pressure disc and spring:If you are going to prepare a more compact cheese, use the silicone disc attached to the spring to press the cheese with more force. In this way, the whey is better filtered, and we will obtain a drier cheese with the desired consistency.
Glass jar:When we prepare the kefir cheese, the glass jar collects the whey that filters through the mesh, which contains proteins and bacteria that are beneficial . Said whey can be drunk or used as an ingredient in different recipes.
If we use the small jar with 600 ml of milk kefir, it can produce between 100-200 g of kefir cheese. In the case of using the large jar with 1000 ml you can obtain between 200-400 g of cheese.
Mesh basket: The micro-perforations in the mesh guarantee optimal separation of the whey. In addition, the side bars allow us to gently shake the basket and easily extract the cheese, giving it the proper shape.
