This does not work the same for store-bought kefir. It never really thickens right and remains runny. Homemade kefir is the way to go if you are making kefir cheese. You also get the added benefits of large colony's of beneficial bacteria that is in homemade versus commercial brands.
Place a basket style coffee filter in a strainer and place the strainer in a bowl. Pour prepared kefir into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter.
Cover and place in the fridge overnight. I normally get about 1 cup of whey and 1 cup of kefir cheese out of 2 cups of kefir.
The next day you have a beautiful lump of kefir cheese in the filter.
Remove the cheese from the strainer and save the whey that has dripped into the bowl for making fermented drinks or cultured vegetables by placing the whey in a glass jar in the fridge.
You can use the cheese immediately or place it in an airtight container in the fridge.
You can flavor this with herbs and spices and make a nice cheese spread. You can also use this like plain cream cheese. By making this is the fridge it will make you cheese less sour because it doesn't continue to ferment on your counter at warmer temperature. This will make it taste milder and also it keeps from attracting fruit fly's in the summer.