Milk Kefir Labneh

Transform your milk kefir into silky, tangy labneh - a traditional Middle Eastern strained cheese that's endlessly versatile. This recipe is perfect for that batch of kefir that went a day too long, turning overly sour milk kefir into something luxurious.

What makes milk kefir labneh so good?

Unlike commercial cream cheese or Greek yogurt, milk kefir labneh is a powerhouse of biodiversity. The wild fermentation process preserves all the beneficial bacteria and yeasts from your kefir - we're talking 30-50 different strains working in harmony, compared to the 2-5 strains in commercial yogurt. The straining concentrates these probiotics along with protein, calcium, and B vitamins, while removing most of the lactose. This makes labneh highly digestible, even for those with mild lactose sensitivity. The longer fermentation time (especially if you've used well-cultured kefir) also increases bioavailable nutrients and produces beneficial compounds like conjugated linoleic acid. Plus, because you're making this from living culture rather than heat-treated dairy, all those precious enzymes remain intact.

Using your Fermentary pouches: Our Milk Kefir Culture Pouches are perfect for making labneh. Simply ferment your milk using the pouch as directed, then use that fresh kefir directly in this recipe. If you want extra-tangy labneh, let your kefir ferment an additional 12-24 hours at room temperature before straining - this develops deeper flavour and creates firmer labneh with less draining time.