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|5 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.

5 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.

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