Fermented potato cheese is an intriguing throwback to 19th century homemaking. It’s got a lot to recommend it- it’s economical, super easy, and totally customizable with your favorite herbs and seasonings (I’m thinking about trying chive and onion next). Maybe we can bring this one back into fashion.
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Tools & Equipment for Fermented Potato Cheese
- Cutting board
- Potato peeler
- Knife
- Large pot
- Colander
- Potato masher OR food processor
- Liquid measuring cup
- Measuring spoons
- Pyrex container or glass bowl with lid
- Linen or cotton towel for draining your cheese (something with a looseish sort of weave)
- Mixing bowl-or something else for catching the drainage
Ingredients for Fermented Potato Cheese
- 2 cups peeled, chopped potatoes
- 1 cup milk kefir- I also use my piima (Finnish buttermilk) to make this, but this is also a live cultured dairy product. Pasteurized products will not work.
- 1 1/2 tsp kosher salt or fine sea salt
- additional seasonings or herbs as desired- see below for my thoughts on this!
The Process: How to Make Fermented Potato Cheese
Place the potatoes in a large pot and cover with water. Bring to a boil and boil potatoes until they are fork-tender, 15-20 minutes. Drain the potatoes.
While the potatoes are boiling, sterilize a glass container, such as a bowl or Pyrex container. I do this by placing the container in a clean sink and pouring boiling water over it. Remove the container to the counter and place on a clean towel to cool.
In the pot or a large mixing bowl, add the kefir and salt to the potatoes. You can use a potato masher to mash the mixture, or blend it all in a food processor for a very smooth texture. When very well blended, place the mixture in your sterilized glass bowl or container.
Cover and place on the counter to ferment. Leave on the counter for 2-3 days.
After 2-3 days, the mixture will have a mild tangy aroma. Transfer the mixture to a clean linen or cotton towel. Tie the end of the towel and hang it up from a cupboard handle. Place a mixing bowl underneath and let it drain.
When the dripping has stopped (I sometimes squeeze it once to get the excess from the towel) remove the towel from the handle.
Add any herbs or seasonings of your choosing. Serve your potato cheese as a dip or a spread. Store tightly covered in the refrigerator.
How Should I Flavor My Cheese?
Any way you’d like! In fact, if you try some interesting flavor combination, come back and leave a comment to tell me about it- I’d love to hear what you tried.
Maybe begin with some of your favorite herbs. Note that the flavor of the plain potato cheese is tangy, and almost sharp, but in a very mild way, if that makes sense. Probably no sharper than a mild cheddar, but it certainly has a bite to it. I’m looking forward to trying chive and onion and garlic and rosemary.
All that to say, if it’s something you like to flavor goat cheese with, you could probably flavor your potato cheese with it, too.
Fermented Potato Cheese
Ingredients
- 2 cups peeled chopped potatoes
- 1 cup milk kefir
- 1 1/2 tsp kosher salt or fine sea salt
- additional seasonings or herbs as desired
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil and boil potatoes until they are fork-tender, 15-20 minutes. Drain the potatoes.
- While the potatoes are boiling, sterilize a glass container, such as a bowl or Pyrex container. I do this by placing the container in a clean sink and pouring boiling water over it. Remove the container to the counter and place on a clean towel to cool.
- In the pot or a large mixing bowl, add the kefir and salt to the potatoes. You can use a potato masher to mash the mixture, or blend it all in a food processor for a very smooth texture.
- When very well blended, place the mixture in your sterilized glass bowl or container. Cover and place on the counter to ferment. Leave on the counter for 2-3 days.
- After 2-3 days, the mixture will have a mild tangy aroma. Transfer the mixture to a clean linen or cotton towel. Tie the end of the towel and hang it up from a cupboard handle. Place a mixing bowl underneath and let it drain.
- When the dripping has stopped (I sometimes squeeze it once to get the excess from the towel) remove the towel from the handle.
- Add any herbs or seasonings of your choosing. Serve your potato cheese as a dip or a spread. Store tightly covered in the refrigerator.
Pin for Later:
What Should I Make Next?
New to ferments? Try Lacto-fermented veggies
Want to ferment another condiment? Try Fermented Salsa Verde
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Im new to fermenting and will try this! As far a flavoring I love fig & honey in my goat cheese and apricot preserves with stilton, do you think this would pair well with a sweet addition also? Thanks!