Budwig Recepies, Homemade Kefir Cheese

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Budwig Recipes, Homemade Kefir Cheese

Budwig recepies, kefir cheese

Dr. Johanna Budwig taught how to prepare her special mixture and highlighted important features to consider when choosing the ingredients we use. Although she did not leave a recipe for making cottage cheese or quark, the ingredients are easy to find almost anywhere. However, what options are there for any who may not be able to find the ingredients needed? And what about those who are lactose intolerant?

Here is a recipe for homemade kefir cheese

Ingredients

For each liter of milk (preferably goat) use 3 tablespoons of kefir nodules
No more ingredients are required.

Process

  1. Heat the milk until just before it reaches boiling point. Then remove it from the stove.
  2. Add the kefir nodules to the warm milk so that they dissolve.
  3. Once dissolved, pour the contents of the mixture into a fine cloth (gauze type) that has been placed over a bowl or sink. Form a knot in the cloth and let the liquid drain until there is no more liquid in the cloth.
  4. Set the mixture left in the cloth in a round glass or ceramic bowl and let ferment the cheese so that it takes that round shape. Leave it covered and keep at room temperature.
  5. Allow to ferment at room temperature, protecting the container from direct sunlight. Place it in a closet or a dark corner of the pantry. Let it set for 24 to 48 hours; the longer you leave it the more the cheese will have an astringent quality. (Less lactose)
  6. Upon completing the fermentation process, refrigerate whatever you do not eat.
By | 2017-05-09T13:26:15+00:00 October 28th, 2016|budwig diet, budwig diet recipes, budwig recipes, Budwig-Kitchen|16 Comments

About the Author:

A vibrant and hard-working naturopathic therapist that is always willing to help her patients find the solution that fits their needs. Speaks English, Spanish and French, has a background in nutrition and business administration so is therefore in charge of translating medical consultations for patients that come to the clinic as well as coordinating their treatment plan.

16 Comments

  1. harish December 17, 2016 at 2:42 am

    Here we cannot get got milk instead can we use cow milk

  2. Kathy Jenkins December 19, 2016 at 4:58 pm

    Dear Harish,

    Thank you for contacting us with your question. Yes you can use quark or cottage cheese made from cow’s milk. Goat milk products are usually easier to digest but it is rare to be able to find a low fat cottage cheese or quark made from this type of milk. At Budwig Center we use a quark that has 0.2% fat but made from cow’s milk.

    Kind regards,

    Kathy L.J.
    admin@budwigcenter.eu
    http://www.budwigcenter.com

    Budwig Center
    Calle Huéscar, 5 Ed. Galaxia 1-11
    Málaga 29007, Málaga Spain
    Tel. +34 952 577 369

  3. Josje van der Vliet April 3, 2017 at 4:28 am

    I am lactose intolerant – what can I use to make the oil-protein mix please

  4. Kathy Jenkins April 5, 2017 at 3:16 pm

    Most people that are lactose intolerant can eat kefir cottage cheese.

    Here is the recipe: http://www.budwigcenter.com/budwig-center-made-kefir-cheese/#.WOOi3TuLTIU

    Kind regards,

    Kathy L.J.

  5. Jennifer Martines June 30, 2017 at 1:23 pm

    I am in the US. We have low fat kefir available but is a runny liquid consistency,not like cheese. Can this liquid consistency be used? I read in your info you can thin quark with milk.

  6. Dorothy July 17, 2017 at 1:36 pm

    What type of kefir granules are used?
    I have made kefir using grains that do not dissolve but do grow in the milk and then are removed when the kefir is finished.
    I have also made homemade cottage cheese using rennet tablets that are dissolved in the milk and then allowed to sit overnight until the curds form and then the cheese is strained.

    Could you please tell me where you can purchase kefir grains that dissolve ?

    Thank you.

  7. Kathy Jenkins July 17, 2017 at 3:31 pm

    Dear Deborah,

    Thank you for this observation. We are sorry for the confusion in instructions of step nº 2.
    We should specify that the grains are kept inside the gauze for 5 to 10 minutes. Then the liquid is drained but the liquid only is what is left to ferment, not the grains.

    Kind regards,

    Kathy L. Jenkins

    Director of Budwig Center
    Certified Naturopath
    admin@budwigcenter.eu

  8. Kathy Jenkins July 21, 2017 at 8:31 am

    Dear Jennifer,

    Thank you for this question. Dr. Budwig did use a couple tablespoons of low fat milk but this was not only for consistency but actually make the flaxseed oil more available to the cells. Kefir was not used in this recipe so although kefir can be beneficial for one’s digestive system, we would not recommend it when preparing the mixture of flaxseed oil and quark.

    Kind regards,
    Kathy L.J.
    admin@budwigcenter.eu

  9. Candy October 2, 2017 at 1:04 am

    Hi, I have kefir grains and want to make cottage cheese. I note that in normal recipes there is 2 tablespoons of apple cider vinegar and a pinch of salt is normally used to make the liquid turn to curds. Can I use this method with vinegar for the Budwig protocol or do I just make the kefir into a cream cheese by draining the whey?

  10. Kathy Jenkins October 2, 2017 at 6:02 pm

    Dear Candy,

    Thank you for contacting us with your question. It is actually quite difficult to make kefir cottage cheese compared to making homemade cottage cheese. This is why the recipe speaks of having the kefir nodules. The process of fermenting is also a delicate one as you need the right environment. Using a little bit of organic apple cider vinegar and unrefined salt might be another way but we cannot guarantee that it will turn out well. This is not something we have tried.

    Kind regards,
    Kathy L. Jenkins

    Manager of Budwig Center
    Certified Naturopath
    admin@budwigcenter.eu

  11. Candy October 3, 2017 at 2:06 pm

    Hi Kathy,

    Thank you for your reply. I do ferment my own kefir, from grains(nodules), but perhaps there is a difference in what we call cottage cheese and cream cheese. The way your instructions are written it sounds like you are making kefir cream cheese, which is a smooth product versus cottage cheese which has a pebbly texture from being curdled. So is your “cottage cheese” very smooth or is it pebble-like texture?

    Thank you

  12. Kathy Jenkins October 9, 2017 at 9:05 am

    Dear Candy,

    I’m sorry, we have never heard of and are not familiar with kefir cream cheese. Just cream cheese is not fermented and would have full fat (cream). Kefir is different as it involves fermenting.

    Kathy L. Jenkins

    Manager of Budwig Center
    Certified Naturopath
    admin@budwigcenter.eu

  13. Sam October 28, 2017 at 9:56 pm

    Please can you advise whether coconut milk can be used to produce a vegan kefir cottage cheese for the protocol?

  14. Kathy Jenkins November 2, 2017 at 9:53 am

    Dear Samantha,

    Thank you for contacting us with this question. Although we explain how to follow the Budwig protocol and how to prepare the recipe using quark or cottage cheese, we have not become experts in actually elaborating the quark or cottage cheese so I’m afraid we wouldn’t be able to answer that question. We know that the important part of the cheese is its protein and we can’t know or think that with coconut it will be the same.

    Kind regards,
    Kathy Jenkins

  15. Jackie November 13, 2017 at 12:49 am

    So I think you are saying that it is not beneficial to use 0.1% organic shop bought Kefir in making up the Budwig mix. What % milk do you recommend instead? I love kefir! and it makes a a very satisfying production

    Thanks
    Jackie
    Kiev
    Ukraine.
    Could you please reply by email thanks

  16. Kathy Jenkins November 14, 2017 at 7:01 pm

    Hello Jackie

    Thank you for your question on using Kefir. Dr. Budwig no doubt knew about Kefir but she did not use it in this specific recipe. Instead she used the Quark and skimmed milk. Although she specified that the quark have no more than 2% fat content, she did not specify which percentage of fat the skimmed milk should have.

    We have replied to your email directly so please check your inbox as well as your spam folder.

    Kind regards
    Kathy Jenkins

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