How to Make Kefir Labneh

How to Make Homemade Labneh with Milk Kefir

If you’ve never tried labneh before, you’re in for a treat! Labneh is a rich, creamy, and tangy soft cheese made by straining yogurt to remove the whey. Its thick, spreadable texture is similar to cream cheese or soft goat cheese, making it a versatile addition to your kitchen.

Traditionally enjoyed across the Middle East as part of a mezze platter, labneh is often served with olive oil and spices for dipping. However, its uses go far beyond that! Spread it on sandwiches, dollop it onto salads, or even use it as a topping for pizza.

In this recipe, we’re taking a unique twist by using homemade milk kefir instead of yogurt. Not only does this add an extra depth of flavour, but it also makes for a probiotic-rich, gut-friendly version of labneh. Even better, it's a great way to use up excess milk kefir. Let’s get started!

Why Use Milk Kefir for Labneh?

Milk kefir is a fermented dairy product packed with probiotics and beneficial bacteria. By using milk kefir instead of yogurt, you create a labneh that’s not only delicious but also great for digestion and overall gut health.

Ingredients:

- 1 cup whole milk (avoid skimmed or semi-skimmed for best results)

- Milk kefir grains

- 1/4 tsp high-quality fine sea salt

- Herbs and flavourings of choice (za’atar & lemon rind, or garlic & mixed herbs work wonderfully)

- Olive oil for drizzling

Equipment Needed:

- A sieve

- A sheet of muslin or a clean tea towel

Step-by-Step Guide to Making Labneh with Milk Kefir

Step 1: Make Your Milk Kefir

If you’re new to making milk kefir, spend a few days familiarizing yourself with the process before diving into this recipe. For this labneh, you’ll want your kefir to be thicker than usual.

• Let your kefir ferment for 48 hours instead of the usual 24 hours to achieve a creamy yogurt-like consistency rather than a runny texture.
  
  
• Once ready, strain out the kefir grains and set them aside for your next batch.

Step 2: Strain the Whey

Now, it’s time to remove the whey from your thickened kefir.

• Line a sieve with a muslin cloth or a clean tea towel. If your kefir is still on the runnier side, use two layers of muslin for better straining.
  
  
• Pour the kefir into the lined sieve.
  
  
• Cover the top with a plate (ensuring it rests on the sieve without sinking into the kefir).
  
  
• Bring the edges of the muslin up and over the plate to prevent any cloth from dangling.

Alternatively, you can tie the muslin to a wooden spoon and suspend it over a tall bowl or large jug, ensuring the muslin doesn’t touch the bottom.

Step 3: Let It Strain

Place everything in the fridge and leave it to strain for at least 12 hours, preferably 24 hours. The longer you let it sit, the thicker your labneh will be.

• After 24 hours, check the consistency. It should be thick and spreadable. If it’s still too soft, leave it for a bit longer.

Step 4: Add Flavour and Enjoy!

• Stir in sea salt to taste.
  
  
• Mix in your favourite flavourings like crushed garlic, fermented garlic paste, lemon zest, or fresh herbs.
  
  
• Drizzle with olive oil and serve with pita bread, bagels, or as a dip.

Serving Suggestions

• Classic Mezze Platter: Pair with olives, hummus, and fresh veggies.
  
  
• Breakfast Toast: Spread on sourdough and top with tomatoes or honey.
  
  
• Salads & Bowls: Add dollops to grain bowls or Mediterranean-style salads.
  
  
• Pizza & Wraps: Use it as a creamy topping for extra flavour.

Final Thoughts

Making labneh from milk kefir is a fantastic way to experiment with flavours while enjoying the probiotic benefits of kefir. Whether you’re using it as a dip, spread, or cooking ingredient, this homemade version will elevate your dishes with its creamy, tangy goodness.

Give it a try and let me know how it turns out in the comments below! Happy fermenting! 😊