This is the way I strain the soft kefir cheese, and a picture of a kefir grain
The cheese is still sour but not as sour. In the past I have made sweet cheese with dried fruit and nuts, or herb cheeses with dried herbs. The dried soaks up more water and it gets nice and dense, but not knife hard. It is a treat over sliced apples/pears. I also, enjoyed it rolled with thin beef strips, and mixed bone marrow and salt and garlic in it. I over ate the combos and got fat, so I quit.
Cheese cloth bugs me, but most people say it is bad to use metal with kefir, but this is easy, so I hope its not poisoning me. If you want a mozzarella firmness you can wrap your fine cheese cloth around the ball of cheese in the photo and put a weight over it. I use a bowl and a grapefruit. Let the whole thing strain out 2-3 more days, it gets harder and drier the longer you leave it out. I have even eaten the crust. Sounds gross, but it was good like Parmesan.
I also, put an egg into my kefir after I took out the grains and left it for days on the counter. It tasted good especially the yolk. I only did it once but the experiment seemed to be fine.
I love kefir, but I worry that I may be addicted, so I stopped again, and I crave it, so hard to tell if it is my body wanting to get a nutrient or if it is just addicted