Add the kefir to a clean and dry lidded glass jar, close it tight then add a tea towel to a deep pot, then place the glass jar with the kefir or yogurt in the pot.
Add water to the pot and make sure you cover the jar with water almost completely - it is very important that the kefir is completely covered with water.
Turn on the heat, bring the water to a boil, then to a simmer and allow it to simmer for 20 to 40 minutes or even 1 hour. Every yogurt or kefir is different so they take different times to cook so be patient.
Once the cheese is ready and you are able to see that the yogurt has separated, turn off the heat, cover the pot and allow it to cool completely.
Remove the jar from the pot, place it in a colander lined with a double cheesecloth, cover it with the remainder of the cheesecloth, or with a new one, place a smaller plate on top of your cheese IMPORTANT: If your cheese is still too soft, do not put any weight on top of it, wait until some of the water has drained naturally, then, you can add some weight on top of the plate.
Allow it to drain until it reaches the desired cheese consistency, then refrigerate it and it's ready to use. The cheese will firm up more once it's refrigerated.
Lasts for up to 10 days in the fridge.