So, from kefir you can get light curd cheese by simple manipulations.
We buy kefir in a tetra pack, put it in the freezer in the evening. In the morning we take it out, cut off the upper part with a knife. We take a bowl, a sieve, and immerse the kefir upside down in the sieve. As it thaws, whey drips to the bottom, and a light cheese remains in the sieve, very pleasant to the taste and quite cheap to manufacture. You can eat it with a spoon or spread it on a roll.