Kefir Cottage-Style Cheese

1) Heat milk to about 60°C [140°F]. 2) While gently stirring the milk, slowly pour kefir into the milk as a slow steady stream. Do not stir too fast or too vigorously or for too long or the curds will break apart and become un-retrievable. The curds should begin separating from the whey-- the whey should be reasonably clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir [while very gently stirring for a short time only] until the whey becomes reasonably clear. Let sit for 2 minutes. 3) Remove curds by skimming with a strainer. 4) Place curds in either a pre-moistened cheesecloth lined colander, or in a suitable mesh-type strainer. 5) Let curds drain for about 15 minutes. Presto... that's it! Note: A little sea salt to taste may be added to the fresh cheese. You can add sea salt to the fresh milk prior adding kefir, or, fold a little sea salt in the fresh curd in step 4. Depending on preference, 1/2 tsp sea salt per 3 cups curd is about right.