The Kefir Strainer (aka my favourite kitchen tool)
Let’s get this out of the way: yes, the photo is a bit daggy. I’d love to show you mine, but after ten-plus years of daily use it’s a little too well-loved to be photographed. That’s the best review I can give it. It’s still going strong, and I’ve never found anything better. I've lost the lid along the way which is a pity.
This clever little set is the best tool I know for turning milk kefir into thick, tangy kefir labneh, and for catching the whey to use as a starter for homemade sodas. You get two things from one batch, and nothing goes to waste.
Why I love it
- No cheesecloth needed. Many strainers need a cloth liner as well. This one doesn’t. The fine mesh does all the work, so there’s nothing extra to wash, wring out or replace.
- Clever little legs. The arched feet lift the basket off the bottom of the tub, so the whey drains freely underneath and your labneh isn’t left sitting in its own liquid.
- Lid on, straight into the fridge. Strain overnight, then wake up to labneh in the basket and golden whey in the tub, ready to go.
- Easy to clean and built to last. Mine is the proof.
How to use it
Pour your milk kefir into the basket, pop the lid on and leave it in the fridge. A few hours gives you a thick, Greek-style kefir. Leave it overnight or longer for a firm, spreadable labneh you can roll into balls and cover with olive oil. Save the whey for kick-starting ginger beer and other wild sodas.
Order with a pouch of ready, house made milk kefir or even better; a milk kefir SCOBY. This would make a great present.