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Kefir Cheese "Parmesan" Flakes

This recipe makes it easy to create kefir flakes that look similar to Parmesan cheese. As kefir is dehydrated, its flavor is concentrated and gives a tasty and terribly addicting result.

Although very good plain, they can also be flavored with any spice or pepper. Sprinkle on your salads, soups and pasta to add a touch of flavor.

 

Equipment

  • Spatula
  • Silicone sheet for dehydrator or parchment paper
  • Dehydrator or oven

Milk kefir on a tray

Ingredients

  • 1 cup of kefir cheese
  • ½ tsp. salt
  • Approx. 1 tbsp. of spices (garlic powder, chili flakes, etc.) (optional)

Note: Check out our detailed guide to making kefir cheese.

Kefir cheese should have the consistency of yogurt. Let it drain for a shorter time if necessary.

 

Steps

  1. If your kefir cheese is very dense, loosen it in a bowl with a little milk or whey. The cheese should be easy to spread and form a thin layer. The texture should resemble yogurt.
  2. In a bowl, pour the drained kefir, salt, and your choice of spices. Mix.
  3. Spread with the spatula on the silicone sheet or parchment paper. The thickness of the layer will determine the final texture of the flakes. For crumbly and brittle flakes, the thickness of the kefir can be almost transparent. For a little more texture, the thickness can be as much as 2-3 mm.
  4. Dehydrate at 35° C (95 F) for 8 to 12 hours, or until cheese is crisp and brittle.
    OR
    Preheat the oven to minimum and turn off when it reaches temperature. Turn on the light, but leave the oven off. Let dry overnight or until cheese is dry.
  5. Use your fingers to break up the sheet into small flakes.
  6. Store in the refrigerator in an airtight jar. Keeps for several weeks.

Plate of dehydrated kefir cheese

These kefir cheese flakes can be used anywhere you would use parmesan flakes. Sprinkle on your pasta dishes, salads, or roasted vegetables; or sprinkle lightly on popcorn.

Kefir cheese flakes

 

Get started!

Here is everything you need to make this recipe a success:

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