I flavor the kefir cheese with either honey, maple syrup, garlic powder and salt or curry and other spices and herbs. Nice thing about cheese is that it can flavor up sweet or savory. Once flavored, if I know I am not going to consume it within 3 days, I spread it out on some clear plastic trays ( that came with my L'Quip dehydrator) and dry it.
In the front of the picture is a snack size, zip lock bag with some dehydrated kefir cheese. These bags are labeled and kept in the fridge. I've used them to flavor commercially sold sour cream and to inoculate ( takes about 2-3 days) the commercial product with living kefir microbes, which of course, are better pro-biotics than the commercial varieties.
I know, a lot of trouble, but I can't imagine a future without my raw milk kefir and this is a small way to prepare for an uncertain future.