{ "id": 28822, "date": "2026-11-02T15:32:49", "date_gmt": "2026-11-02T07:32:49", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/raspberry-kefir-cheese-spread\/" }, "modified": "2026-11-02T15:32:49", "modified_gmt": "2026-11-02T07:32:49", "slug": "raspberry-kefir-cheese-spread", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/raspberry-kefir-cheese-spread\/", "title": { "rendered": "Raspberry kefir cheese spread" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Milk kefir, drained of most of its whey, turns into a tangy, spreadable cheese with the body of cream cheese. Fold in fresh raspberries, a spoonful of honey and a pinch of cinnamon, and you have a sweet-tart spread for toast, bagels or a plate of apple slices. Kefir gives the spread both its creamy body and its gentle sourness.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>5 min<\/strong><\/div>\n
Makes<\/span>10 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Raspberry<\/figure>\n

How milk kefir becomes a soft cheese<\/h2>\n

Kefir cheese is milk kefir with most of its whey drained away. Letting the curds separate from the whey before straining gives a better texture, and draining usually takes 12 to 24 hours, or longer for a thicker cheese. Store-bought plain kefir works as well as kefir made at home from grains, although its whey takes longer to drain. The longer the cheese drains in the fridge, the thicker it becomes and the sourer it tastes. Drained this way, kefir can stand in for cream cheese or sour cream.<\/p>\n

Rescuing a cheese that is runny, sour or dry<\/h2>\n

If the cheese stays runny, drain it for longer, or use a tighter-weave cloth or a few extra layers. If it tastes too sour, a pinch of salt or a little honey or date syrup softens the edge. If it has gone dry and crumbly, stir back a little of the saved whey until it loosens. Each fix is small, so add a little at a time and taste as you go.<\/p>\n

Toast, waffles and a savoury twist<\/h2>\n

The spread belongs on toast or a split bagel, and it also works as a dip for apple slices, crackers or pretzels. Spooned over waffles, French toast or muffins, it takes the place of butter and jam in one go. For a savoury version, leave out the honey and fruit and stir in garlic, herbs and a pinch of salt, or loosen the cheese with olive oil and serve it as a dip. Frozen raspberries can replace fresh ones; boil them for a minute and chill them completely first, as frozen berries are meant to be cooked before eating.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Raspberry kefir cheese spread<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>10<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>