Homemade Cream Cheese from Kefir and Sour Cream
This simple homemade cream cheese requires only kefir, sour cream and salt. After slowly draining in the refrigerator, it becomes thick and creamy and can be served plain or coated with fresh dill.
Updated : 10 November, 2026
Easy
More than 1 hour.
Ingredients
500 milliliters
Kefir
500 grams
Sour cream
1 teaspoon
Salt
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose good-quality kefir and sour cream with a pleasant flavor, as they will determine the taste of the finished cheese. Higher-fat dairy products will generally give a larger yield. This recipe makes a savory version with salt and dill.
Step 2
Pour the kefir into a large bowl, then add the sour cream and salt. If you plan to use the cheese for desserts, add only a small pinch of salt.
Step 3
Mix thoroughly until completely smooth. A regular whisk or fork is enough.
Step 4
Line a colander with several layers of cheesecloth or a dense linen cloth and set it over a bowl to collect the whey. Pour in the kefir and sour cream mixture and place the entire setup in the refrigerator for 6–8 hours, until part of the whey has drained and the mixture has thickened considerably.
Step 5
Fold the edges of the cloth over the cheese, cover with an upside-down plate that fits inside the colander and place a weight on top. Return everything to the refrigerator for another 10–12 hours.
Step 6
Once the draining time is complete, gently squeeze the cheese through the cloth to remove any remaining excess liquid.
Step 7
A substantial amount of whey will collect in the bowl. You can reserve it for use in other recipes if desired.
Step 8
You can transfer the finished cheese directly to a container, or coat it with dill. To do this, divide the cheese into 2 portions, wrap each in plastic wrap and shape into a log. Place in the freezer for 30 minutes to firm up slightly.
Step 9
Wash the dill, dry it thoroughly and finely chop it.
Step 10
Spread a sheet of plastic wrap on the work surface and scatter the chopped dill over it in an even layer. Remove the cheese from the freezer, unwrap it and roll each log in the dill until evenly coated.
Step 11
Serve the cheese as a spread for bread or sandwiches, plain or with additional toppings. Store it refrigerated in a sealed container and use within about 7 days. This amount of ingredients yields approximately 450 g of cheese.
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