To make cultured cheese, we need a ready cultured dairy.

Use any of the following:

• L. Reuteri Superfood* made with our L. Reuteri Superfood starter
• L. Gasseri Superfood* made with our L. Gasseri Superfood starter
• Very thick kefir* made with our Easy Kefir starter
• Thick yogurt made with our probiotic Yogurt Plus starter

* Cultured dairy that has naturally separated into curds and whey would be great here.

Fat content matters. Fattier cultured dairy will yield a richer result. 

Low-fat cultured dairy might yield very little cheese and a lot of whey.

How to go about it?

Strain the cultured dairy through a cheesecloth for several hours. If needed, leave it to drip overnight. You may want to do it in the fridge.

Keep the whey for future use; it's highly nutritious. (See don't throw 'a-whey' your whey! Use the whey in these recipes)

You should be left with soft cheese-like curd in your cheesecloth. Congrats, you've made cheese.

Expect a nicely sour and rich flavor. 

Enjoy it on a slice of sourdough bread.

Bon Appetit!