Making Labneh from your Milk Kefir
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.
You'll need:
- 1 litre milk kefir (the tangier, the better)
- ½ teaspoon fine sea salt
- Muslin cloth or nut milk bag
- Large bowl
- String or elastic band
Method:
- Line a colander with muslin (doubled) or place your nut milk bag over a large bowl. Pour in the milk kefir and add the salt, stirring gently to combine.
- Gather the cloth edges and tie securely with string, creating a bundle. Suspend this over your bowl (hang from a wooden spoon across the bowl, or tie to a cupboard handle with the bowl underneath).
- Let drain for 12-24 hours at room temperature. For spreadable labneh, drain 12-16 hours. For firmer, ball-rolling consistency, go the full 24 hours.
- Once drained to your desired thickness, transfer to a clean jar. The labneh will keep refrigerated for up to 2 weeks.
(Reserve that whey! Read more Don't Pour That Whey Down the Sink - Your Guide to Liquid Gold for ten ways to use it, including wild sodas, cooking, and even whey caramel.)
Five ways to enjoy your labneh:
Simply salted - The purist's choice. A pinch more flaky salt, quality olive oil drizzled over top, maybe some chilli flakes or chilli from a jar - and fresh bread.
Garden herbs - Fold through 2 tablespoons finely chopped chives, ½ teaspoon garlic powder, and cracked black pepper. Perfect on crackers or as a bagel spread.
Marinated balls - Roll firm labneh into walnut-sized balls. Pack into a jar and cover with olive oil infused with rosemary sprigs and smashed garlic cloves. These keep for a month refrigerated and make stunning gifts.
Herb-crusted - Roll balls in a mixture of dried oregano, thyme, and sesame seeds. Serve immediately on a platter or store in olive oil.
Sweet cream cheese - Skip the salt during straining. Use as you would cream cheese in cheesecakes, frosting, or sweet pastries. Add vanilla and honey for a spectacular dessert topping.
Tips for success:
- Thicker kefir yields more labneh and less whey
- Room temperature draining develops deeper flavour
- Squeeze the bag gently near the end to speed things up
- Save the whey immediately - it's precious
See - milk kefir whey soda | milk kefir cultured butter | milk kefir smoothie | Milk Kefir Icy Poles| Milk Kefir frozen blocks for smoothies or toddler food
