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