Kefir Labneh Recipes
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
KEFIR LABNEH
Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Yogurt Dairy
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Line a fine-mesh sieve with three layers of damp cheesecloth and set it over a large bowl. Mix the kefir and salt and pour it into the lined sieve. Allow it to drain for 24 hours in the refrigerator (or on a cool countertop). Transfer the drained labneh to a mason jar and store in the refrigerator.
HOMEMADE KEFIR
Kefir is like yogurt, but it's healthier for you and easier to make. Put it on a counter and let it go. How easy is that? UPDATE: According to one review, if you store kefir in spring water, they will die. You can store them in spring water for short periods in the fridge. OR you can store them in a little milk. I've done both and both work fine. I've heard you can store them in the freezer even, for longer periods of time.
Provided by WI Cheesehead
Categories Breakfast
Time P1DT2m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
- Cover with a clean cloth and place on the counter.
- Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
- When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
- Place grains in a clean jar and repeat.
- You can cut down the tang of the kefir by '2nd fermenting': After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean.
- NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).
Nutrition Facts : Calories 595.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 97.6, Sodium 419.7, Carbohydrate 46.9, Sugar 49.3, Protein 30.7
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