Kefir Cheese - cooking recipe

Ingredients

3 cups whole milk kefir (for higher yield, use part cream when making it)
cream (optional)

Preparation

Pour the kefir into a 1 quart food storage bag (like a Ziploc), squeeze out the air, seal, and place in freezer. I placed it in an upright container to try to maintain a more compact shape.
When frozen (6 hours or so), strip off the plastic and place in a cheese bag or in a colander lined with four or so layers of cheesecloth or with butter muslin. Place over a bowl and let the whey drip. I do this on the counter, but it's cool here right now. This will take 8 to 12 hours.
Remove cheese and store in refrigerator. It should be good for at least a couple of weeks. Use plain or flavor with herbs, garlic, etc. You could also add some cream to make it creamier.