Thanks Ruth! I would love to be added to your email list plz Jodie! Required fields are marked *, How to Make Homemade Labneh (Kefir Cheese). If you don’t then you probably have too many layers of cheesecloth, I used four. Kefir labneh korat makes a delicious, high protein and probiotic appetizer or snack. Except it’s way less fattening and it has all the beneficial probiotics of kefir cheese or yogurt. It’s basically yogurt without the whey (the liquid separated from yogurt). Labneh. You can add other spices you like too. This is so easy you won’t even believe it. Hi Lain- I personally kept mine in a cool, dark place. If this is your first time, click. Here are a few different ways to use homemade cheese: You can use it like ricotta for dishes like lasagna. Thank you for all information on milk kefir. You’re about to make cheese! It is flavourful, tangy and probiotic. Bear in mind that the oil will solidify once refrigerated, so you will need to let it sit at room temperature before serving. It is a staple in my house and I use it as a delicious, tangy base for many flavoured spreads and dips. I’m already thinking of different labneh flavors to make…. 1. Ok whew. Milk kefir labneh or kefir cheese is made using the same technique to make yogurt labneh. Labneh. Store at room temperature, out of direct sunlight. Instructions: Pour yogurt into the strainer.Hang above a bowl or jar and drain whey for 2-12 hours, until desired thickness is reached. Jody was impressed with the positive health benefits her family experienced after adding delicious and traditional fermented food to their simple, balanced diet. Salt kefir cheese to taste and roll into balls. I’ve added you to the list. Your email address will not be published. Pressed kefir curds turn into a thick crumbly cheese that is similar to fresh feta cheese. FERMENTATION 101 WITH THE CULTURED FOODIE, The Cultured Foodie Products/Les Produits The Cultured Foodie, Make milk kefir cheese. The hanging ball method makes a softer, spreading cheese. Now that that’s out of the way let’s get to it! Yum. Your email address will not be published. Refrigerate for 2 or more hours prior to eating to allow the flavor of the herbs and seasoning to … Plus, it’s really good for you. How Make Hard kefir cheese. Required fields are marked *. Close jar. Making hard kefir cheese is a great way to use up over-cultured kefir. 3. Store at room temperature, out of direct sunlight. The longer it sits, the firmer it gets . My favourite way to use kefir labneh is to strain it for a few extras days to make olive oil preserved kefir labneh balls (labneh korat). Kefir curd cheese hanging up with whey straining into a bowl: 3. Add kefir cheese balls. Now that that’s out of the way let’s get to it! Place this whole contraption above ^ into the fridge and let it sit for at least 18 hours. Jody was so inspired, she created The Cultured Foodie, a resource teaching how to prepare and incorporate tasty fermented foods as part of a balanced and healthy lifestyle. I took mine out after one day. If you like greek yogurt you will love this. It’s the Middle Eastern version of cream cheese. Enjoy! awesome web page btw. Your email address will not be published. It’s basically yogurt without the whey (the liquid separated from yogurt). Unwrap the kefir cheese & scrape down any that is clinging to the muslin: 4. Labneh cheese is a type of soft cheese produced by straining yogurt to remove most of the whey for a thicker, more concentrated product. Except it’s way less fattening and it has all the beneficial probiotics of kefir cheese or yogurt. Scoop this dip up with warm pita bread, or anything else you might like. You should immediately see the whey dripping down into the bowl. Arabian Nights Burger | A Heaping Spoonful... Za’atar Chicken Salad w/ Feta Dressing | A Heaping Spoonful... Zaatar Deviled Eggs | A Heaping Spoonful... Chewy Salted Chocolate Chip Cookies (Halloween Edition). Salt kefir cheese to taste and roll into balls. In the previous post, I showed you how to make your own yogurt, which is fantastic by itself, but you can take it one step up by making your own Labneh or Kefir Cheese. It’s the Middle Eastern version of cream cheese. It is typically served topped with olive oil, seasoned with salt and sometimes flavoured with spices (like za’atar). Ok whew. hi, please add me to your list, obrigado! She learned the art of fermentation after discovering the fascinating connection between gut bacterial health and the overall health of the body. please add me to your email list thank u How to use kefir cheese and whey. Strain cheese until it is dry enough to be rolled into a ball without being too sticky.strained kefir cheese2. Labneh. Fermenting 101 Workshops available upon request- learn fermentation basics, sample delicious fermented treats, make a jar of fermented food, and leave with a starter culture and the confidence to make fermented food at home! Thanks in advance. It’s the Middle Eastern version of cream cheese. Labneh is traditionally made from cow’s milk yogurt, but I prefer to make milk kefir labneh to amp up the probiotic content. If you aren’t comfortable with this, you can store it in the fridge. Please add me to your email list. You drizzle olive oil all over labneh and eat it with olives, zaatar (thyme), tomatoes, cucumber and of course Arabic bread. Now that that’s out of the way let’s get to it! First stir some salt into your yogurt. If you store these at room temperature, do you have to refrigerate once you take a couple out to eat or just recap it and put it back in a dark shelf? Cut a large square of cheesecloth or muslin (calico) (around 15 inches or 38cm in diameter). Except it’s way less fattening and it has all the beneficial probiotics of kefir cheese or yogurt. Add more oil, if necessary to cover the balls.4. Jody is an avid foodie, amateur chef, and a fan of simple, healthy eating. Pronounced Leb-Na. This is the basic traditional recipe that can be altered to be sweeter or more flavorful. Thank you. There are two methods for making hard kefir cheese. 2. Popular in the Middle East, labneh is used as a tangy spread and has the consistency of marscapone cheese. Labneh is a staple breakfast or dinner item in the Lebanese pantry. Thick Kefir poured into double layers of muslin to strain for making curd cheese: 2. If this is your first time, click here for detailed instructions. I have a question. Add labneh balls to oil, top with extra oil if necessary to cover. Save the whey from the draining steps and check out the many uses for whey strained from the kefir… It can be used to make probiotic treats like kefir cheese frosting or cheesecake. Kefir is such a versatile cultured food, it can be used to make a variety of other cultured dairy products. I like to season them with za’atar spice, dried oregano, or sometimes just a sprinkling of freshly cracked pepper. Join 1000+ readers for exclusive food fermenting tips delivered straight to your inbox. Kefir cheese is a soft, creamy and slightly tart cheese. Turn the kefir cheese out into covered glass dish and store in the fridge. Close jar. Pronounced Leb-Na. Savoury cream cheese spread (see below for flavour options). Traditionally, it is prepared with a drizzle of olive oil: Then add Za’atar (a mixture of dried thyme and sesame seeds found in Middle Eastern markets or online). Pronounced Leb-Na. 1. 1. Add kefir cheese balls. It’s basically yogurt without the whey (the liquid separated from yogurt). 3. Once the draining process is complete, add herbs and seasoning to taste. Your email address will not be published. Fill a jar halfway with olive oil. Make milk kefir cheese. I love the flavour and texture, as well as the added probiotic diversity naturally found in homemade milk kefir. Labneh is a soft cheese made of strained yogurt. https://www.allrecipes.com/recipe/83303/labneh-lebanese-cream-cheese 4. Making kefir cheese is a good way to use up excess kefir or kefir that has over-cultured and separated. Add more oil, if necessary to cover the balls. Can I please be added to your email list!! Ok whew. I make water kefir and milk kefir and love it……have just discovered the wonderful cheese I can make from it and am so interested in learning more about fermented foods! If you aren’t comfortable with this method, or have a very warm house, the jar can be refrigerated, but you will have to bring the labneh korat to room temperature before serving as the oil will thicken in the fridge. The jar of labneh korat can be safely stored at room temperature. Fill a jar halfway with olive oil. Ok. Now you’re good to go.