Kefir Labneh
Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge. Use it to make individual Panna Cottas with Red Wine Syrup.
Recipe information
Yield
Makes 1 cup
Ingredients
1 cup organic plain whole-milk kefir
1/2 teaspoon Maldon sea salt
Preparation
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.
From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.
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