These small bites of kefir cheese offer a concentrated flavor and a nice resistance to the bite. Passing through the dehydrator gives them a particular texture, both crunchy and crumbly. We love them plain, as a snack, with fresh fruit and raw vegetables.
- Silicone sheet for dehydrator or parchment paper
Makes about a dozen crunchy bites
- 1 cup of milk kefir cheese
- About 1/4 tsp. salt, to taste
Note: Check out this article to make kefir cheese
Tip: You can customize with any spices you want, but the flavors will concentrate when dehydrating. Take it easy! ¼ c. of spices is enough.
- Mold the cheese into small balls of about 1 tbsp. and place them on the silicone sheet or parchment paper. Use an ice cream scoop to form the balls.
- Dehydrate at 35° C (95 F) for 8 to 12 hours, or until the cheese offers resistance to the bite while remaining crumbly.
- Store in the refrigerator in an airtight container. Keeps 2-3 weeks.
To use like feta cheese, or to snack on whenever you feel like it, for a small dose of salty and tangy happiness.