Milk Kefir Labneh

I’m not gonna lie, these last few weeks in lockdown with a 3 year old have been intense, if you know, you know. No matter how many nice things you have in your to-do list and how good your intentions, when all your energy is been sucked by these cute (and difficult… but cute) little creatures, the last thing you think about when you have a moment of peace is getting your to-do list out and being super productive… that’s if you are lucky enough to get a moment of peace at all. A lot of the times I end up daydreaming about writing articles, doing a music mix, fermenting stuff or creating strategies for the business while I sit quietly in the toilet hoping that the door stays closed for more than 5 mins.

I’m a creative person and I like expressing that creativity by either playing music or cooking and when I can’t do neither of them, I get fidgety, I need to release that energy somehow otherwise I get huge mental blocks that make that release even harder. This is the reason why I haven’t written anything on the blog for weeks, my brain is fried. It’s full but empty if you get what I mean.

The other day I started flicking through some unedited pics I had on my computer and I found these ones from a batch of milk kefir labneh I did at the beginning of lockdown. I got so excited when I saw them that I had to post them because well… because this labneh is bloody delicious and you have to try it! I’m one of those people that when I see food or ingredients I suddenly have dozens of recipes popping into my head and I thought it’d be nice to share them. So here are a few ideas of what you can do with it: you can spread it on so many things like bread, crepes, you can add it to pasta dishes, to jacket potatoes, sweet potatoes, you can use it as icing on carrot cakes or if you are shameless like me, you can just stick your finger into the bowl and eat it as it is. It’s all about simplicity, right?


500ml milk kefir
1 teaspoon salt

You will also need a cheese cloth and a colander or big-ish sieve

1 – Fold the cheese cloth so it’s a double layer and place it in the colander. Poor the milk kefir over and mix in the teaspoon of salt. I would recommend using thick or over-fermented kefir for this, if it’s too liquid a lot of it will filter through the cheese cloth and you will end up with very little labneh.

2 – Carefully, tie up the corners of the cheese cloth and hang it in the fridge with a bowl underneath so the whey doens’t go everywhere – I hang my labneh using an oven rack that fits perfectly in my fridge. If you can’t hang it, leave it in the colander/sieve and place it over the bowl.

3 – I like to hang mine for 36h. I would recommend anything between 36-48h. The longer you leave it, the harder it gets. But just check the consistency as you go, we all have different preferences!

Notes: Remember you can add any flavour you want, just like normal labneh. I recommend roasted garlic, herbs or turkish pepper flakes and a good drizzle of extra virgin olive oil. Yum!

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