Process development and standards for kefir cheese

Project Overview

Project Type: Farmer
Funds awarded in 2006: $9,997.00
Projected End Date: 12/31/2006
Region: Northeast
State: New York
Project Leader:


  • Animal Products: dairy


  • Animal Production: animal protection and health
  • Farm Business Management: farm-to-restaurant, market study
  • Production Systems: dairy production

    Proposal summary:

    Kefir grains, which are a mix of living microbial lactic acid and yeasts, have not been widely used in commercial cheese production. The project manager will test whether she can produce kefir cheese in cooperation with a university food-processing lab and whether it is possible to establish an efficient and economical procedure for kefir cheese, documenting acidity, moisture, salt, and other aspects of quality control. The test cheese will be compared to a known lactic acid culture run at the same time to see if the kefir culture produces a different quality and style of cheese. Outreach will be through an open house and through publications specific to the artisan and farmstead cheese community.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.