Spread a white, cotton dishtowel evenly in the bottom of the glass bowl (I use these). Pour the kefir into the middle of the dishtowel.

Gather up the ends and tie securely with the rubber band. Attach the rubber band to a knob, hinge, or other fixture on one of your upper cabinets with the bowl underneath to catch the drips of liquid whey.

Allow the liquid whey to completely drain from the kefir. This will take several hours or overnight.

When there is no more whey dripping into the bowl, remove the bag from the kitchen fixture and place it on the counter. Remove the rubber band and lay the dishtowel out flat. 

Scoop the fresh kefir cheese which will have a firm yet moist texture into a container (preferably glass). Enjoy some room temperature immediately with a small amount of jam, fruit or raw honey.

Referigerate kefir cheese in a (preferably) glass container with a tight fitting lid for up to two months. The flavor will slowly get stronger over this period of time.