Description

Kefir Cheese is made using a yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining. The resulting cheese has a very tangy, rich flavor and a creamy, dense texture.

Two balls in a package: one is coated with Zaatar and second is with Smoked Paprika. In oil.

Weight each approximately 50g.