Questions about making hard kefir cheese
Welcome! According to  this site , you should refrigerate the kefir while draining and pressing. (See excerpt below.)

While I can't find a specific reference to an exact PSI for the draining and pressing  process, everything I read says to start with a plate on top and add more weight every few hours for the length of the process.


  Place the colander and bowl in the refrigerator for 48 hours to allow all of the whey to drain. Set a plate on top of your cheese and allow it to sit for a few hours. Continue to add more weight every few hours by putting another plate on top of your cheese to press out the remaining whey.