Labneh, but with all the probiotic benefits of kefir and a much thicker texture that can be eaten both sweet + savoury.
There are lots of methods online to get the right consistency for labneh (bundling the milk kefir in a muslin and leaving it to strain for 24 hours is a popular method), and I’ve tried a few with varying degrees of success.
The simplest and most effective way I have found to make it is by using the coffee filter method. Simply place a paper coffee filter in a v60 style pour over and sit it on top of a jug or glass., then pour the kefir into the filter and leave it separate overnight.
By morning the whey will dripped down into the jug below. Leaving the creamy strained labneh to be scooped out of the filter and enjoyed.
It can be used as a dip, as a substitute icing, as a spread in sandwiches or on toast etc etc and there are so many different flavours to experiment with too. Garlic, herbs, honey, olive oil, nuts, berries, cacao etc can all be whipped or stirred into the labneh to create different textures and flavour profiles (see below for inspiration and links to recipes).
I hope you enjoy x
KEFIR LABNEH
(coffee filter method)
INGREDIENTS:
Milk Kefir (shop bought or see here for milk kefir tutorial)
+ paper coffee filters, V60 style pour over, tall jug
METHOD:
- Take your pour over, coffee filter and a jug and arrange so the filter sits on the jug and the paper sits inside the filter.
- Pour your freshly made milk kefir into the filter and let it drain overnight ~ using a tall jug works better to make sure there isn’t an overflow of whey.
- Spoon or squeeze out your labneh when it reaches your desired consistency and enjoy plain or add the ingredients you would like to flavour it (salt, pepper, crushed garlic, extra virgin olive oil or a couple of spoonfuls of coconut sugar / maple syrup / honey ~ taste test it after every addition until you have it just right).
- Enjoy :~)
The labneh will typically last about 2 – 3 weeks when stored in the fridge. The cold temperature will slow down the fermentation process of the kefir, helping preserve the flavour and probiotics. But, over time it will continue to ferment slowly, becoming more sour and tangy as it ages.
(below) keto bread with kefir labneh + anchovies & roasted radishes on a garlicy kefir labneh
One of my favourite ways to eat labneh is spooned on top of sourdough pancakes or whipped up with some extra virgin olive oil, salt and pepper, to make a very, very tasty dip for sourdough breadsticks. It works really well as a replacement for greek style yoghurt in curries and whipped up with sugar or honey it makes a great substitute for a sweet cream cheese topping for the top of a Guinness cake or on the black bean birthday cake.
(below) whole orange + almond cake with a spoonful of kefir labneh & sourdough pancakes with rosehip syprup + kefir labneh
The whey can discarded or be used for a variety of different purposes. I have seen recipes for whey stain remover, whey facial toner, suggestions to use it as a lemon juice replacement and also the base of lemonade.
(below) black bean + banana birthday with a thick kefir topping & cannelini bean cake (recipe to come) also with a kefir labneh topping
(below) kefir labneh mixed with crushed garlic, extra virgin olive oil, sea salt and cracked black pepper & kefir labneh topped with nettle pesto
FLEURMENTATION 