I love Cheese!
AND I love learning skills that would be useful in a Zombie Apocalypse.
Do my daydreams of life in a Zompocalypse involve meals with cheese?
Yes. Yes they do.
I present to you:
2 cups kefir (or plain greek yogurt with live enzymes)
¼ cup Fermented Sweet Basil & Pumpkinseed Pesto (liquid pressed out)
Instructions (Part 1):
Place a fine mesh, non-metal strainer over a container. Line the strainer with a basket style coffee filter.
Pour the kefir (or yogurt) into the filter.
Cover to prevent buggies and dust from getting into it, and allow to sit undisturbed at room temperature for 24-48 hours.
The whey will have separated and dripped down, leaving the soft kefir-cheese in the coffee filter. Store the whey in a glass container in the fridge for future projects.
Scrape the cheese from the coffee filter into a non-reactive bowl. (you should have approximately 1 cup of cheese)
Instructions (Part 2):
Line a medium sized bowl with a CLEAN, DRY cloth or “tea towel”. Set aside.
Stir ¼ cup of the strained fermented pesto into the cheese.
Scrape the herby, cheesy mixture into the center of the tea towel. Tap the bowl against your work surface to get the cheese to settle and work out the bubbles.
Draw the corners of the towel together and loosely gather the fabric over the cheese to enclose the cheese WITHOUT SQUEEZING IT.
Use rubber bands or twine to suspend the bundle over the sink or a container for another 24-48 hrs.
The cheese should have become much more solid during suspention. If you choose, you can eat/serve the cheeseball at this time.
Instructions for long-term storage:
Roll portions of the cheese into 1-2 Tbs balls.
Gently place the balls into a glass jar. Leave at least 1 inch “headroom”.
Fill the jar with Extra Virgin Olive, making sure the cheese is completely covered.
You can refrigerate the jar, or store it in a room temperature pantry. The many civilizations that utilize these methods of preservation claim the cheeseballs should be safe for consumption for 1-2 years!
*once you have eaten all the cheese you can reuse the olive oil for cooking, salad dressing, or to preserve another batch of kefir cheese balls 🙂