Or utilizing pickle pipes or other fermentation lids to make life less….. explosive. Watch the video below, or follow along with the print instructions, to see how to make your own kefir cheese balls! Cannot wait to try this and am especially happy that I can store them somewhere besides the fridge! Put all the yoghurt into a muslin cloth or even a clean, fresh jay cloth, collect the corners and tie into a bag. 5. I did that very thing… I thought I had it too dry and that is why it crumbled overnight in the olive oil. We’ll use some for smoothies, some for soaking grains, and the rest for making Yogurt Cheese Balls! Required fields are marked *. They can be kept in the fridge, but the olive oil will solidify. They’re so easy to make and versatile, having these prepared ahead of time sitting in the fridge and dusted with herbs just before a dinner party will impress anyone. I read something similar on Dom’s kefir making site and I have kefir cheese balls in extra-virgin olive oil that I intend to leave there for 10 years. He said they would taste like blue cheese! United Kingdom Committee for UNICEF. Tie up the ends of cheesecloth and tuck inside colander. Can’t wait to try these , Ok! Save my name, email, and website in this browser for the next time I comment. they keep really well although I am the only one who likes them.. I have attempted to make these kefir cheeseballs a handful of times. Your email address will not be published. Reprinted with permission of Bedouin Cafe and Deli. Labneh makes for a great dip. But I’d strain it so it is pure again. We love working with other Christian families who love good food and want to eat according to God’s design…. There are so many ways to use them, they taste amazing spread on freshly buttered toast for breakfast, or instead of sour cream or crème fraîche in a soup. I have a few extra jars of kefir in the fridge this week, so I am looking forward to this. Give these ideas a try: I will need to make less than you, however, as I get a much smaller quantity of milk for yogurt/kefir making. It is almost like the olive oil didn’t get used at all previously because it is almost entirely still available, with the exception of the small amount drizzled on the balls. (I guess I could just buy the best organic yogurt I can find, though?) Thank you for your help! My kids love it. Love your site and your advice – your Idiots Guide to Fermenting is my bible – Now off to try some sauerkraut now my airlocks have arrived . Click here to download FREE instructions for thick raw milk yogurt! Complete Idiot’s Guide To Fermenting Foods, if not already salted, additional to taste. Use it to thicken an Alfredo sauce, or add some extra moisture to pesto penne. Thanks for the recipe – I have never tried making these cheese balls…yet! My kefir isn’t as thick, it’s more like a drinkable yogurt…… :o\ Am I not letting sit long enough? How to make kefir ice cream, kefir smoothies, kefir cheese, and now… how to make kefir cheese balls! I have been adding garlic and herbs since my kids love it. Go on, give it a whirl. Could I use this method with store bought (my local health food store) Kefir? Labneh is great in salads, as award-winning restaurant Bistrot Bizerca has shown with its delicious summer beetroot salad. Thanks so much for sharing your grandmother’s tricks with us again. Elena, yes, I had already strained out the kefir grains. And I love that it is shelf stable. Unicef UK is a charity, entirely funded by supporters. I placed in a jar with olive oil, layering. Labneh. I just like the taste, but I am concerned that something in the herbs might provoke spoilage….What do you think? Just finished up a jar of kefir cheese balls with garlic and rosemary in the jar. Or, in my case, I use it a little as I go. Spread some labneh on a bagel, or add a creamy tang to homemade hamburgers. Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight. I just used a quart of kefir until I know if I’m going to like them. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same). It is worth a try. I first discovered these Labneh balls in Damascus. I remember reading somewhere that garlic in oil should be refrigerated, as it can react to the oil at room temperature. — You’re welcome! Now available to order, be the first get yourself a copy and discover the Syrian inspired dishes from the #CookForSYRIA campaign. ), The ULTIMATE Water Kefir Guide (how to make it, store it, flavor it, brewing tips & MORE! Mix it with some roasted red pepper, or some spinach and you are sure to have a party favourite. Without spending hours in the kitchen or fearing the scale creeping up from all the good food! I have to strain the oil and just use the cheese as a spread. If I do make a smaller batch, couldn’t I add to the total as I am able to make more? Because the salting and souring preserves the cheese, and the olive oil acts as a protective brine, this method requires no refrigeration. I salted and formed into balls. I’m in the process of making your recipe for raw goat milk hard cheese.