Stir the milk well with the kefir in a saucepan, bring to the boil once and cool.
Stir the rennet ferment into the lukewarm milk with a whisk for about 2 min. Cover and let stand at room temperature for about 2 hours until the milk has curdled.
Spread out a sieve with a muslin cloth and pour in the extracted milk. Leave for one night to drain the whey. Rinse, dry and chop the kitchen herbs, mix with pepper and salt.
Form balls from the cream cheese, roll them in the grey herb mixture.#
Our tip: Always use fresh chives if possible!
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