At this point the kefir is somewhere between yogurt and Greek yogurt in texture. To make it more of a cream cheese texture, I dump it into a coffee filter-lined sieve over a bowl. The bowl catches the whey and the cheese takes only a couple of hours to firm up due to all of the whey that has already separated out during the culturing process. Generally I find it takes 6-8 hours when starting with regular kefir, so this allows me to use it for the next meal. So, while we’re not able to use this over-cultured kefir easily for a smooth beverage, it makes kefir cheese a quick and easy addition to our meals.