Place a Live Kefir Grains (1 teaspoon) in a disposable tea bag or cheesecloth so you can easily retrieve it from the curds later and place it into the Milk (1 quart).
Let Kefir mature on the counter until it separates into curds and whey. Let it sit another 24 hours or as long as it takes for the kefir to fully separate into curds and whey.
To be sure that the curds are fully formed, test them by ladling about a tablespoon of curds into a fine strainer. If the curds do not dissolve and flow through the strainer, your curds are firm enough to proceed with the recipe. Carefully remove the grains from the Kefir and reserve for another use.
Using a fine mesh paint bag, secure the paint bag in a bowl. Ladle the curds and whey into the bag.
Using the string, tie the top of the paint bag closed. Use the additional length of the string to tie the bag to an upper cabinet knob. Place the bowl below the bag to catch the whey as it drains.
Allow the Kefir cheese to drain for approximately 24 hours. If you want to create a cheese that is very mild in flavor, place the bag in a strainer suspended over a bowl in the refrigerator.
Add your favorite Fresh Herbs (1/4 cup), spices, and seasoned Salt and Pepper (to taste), then mix well. Place into a serving bowl and chill in the refrigerator until ready to serve. Enjoy!