Making cheese from kefir is not at all different from making ordinary cheese. The same process of fresh milk coagulation to produce curds and whey can be used to make kefir cheese. By making kefir and straining the whey from the kefir what is left is the curd or casein part of. This remaining whey-less kefir is similar to sour cream and can be eaten as is or can be used as a base for different types of kefir cheeses. You can make soft, hard, aged and any other types of cheeses from this.