Kefir Cheese and Whey

After training my kefir grains to make coconut milk kefir and ginger ale, I learned that my favorite live culture ferment had more to offer. Kefir cheese, also called kefir laban (a.k.a. laben, labnah, labni), unlocked new realms of local and probiotic recipes.

Kefir cheese can be enjoyed as a creamy spread on crackers, bagels, fruits, and veggies. Or it can be used as a substitute for cream cheese, sour cream, and ricotta cheese. Blend it with a little honey and it functions as delicious frosting. Feed the leftover whey to chickens, drink it as a health tonic, use it to turbocharge vegetable fermentation (like ginger carrots and sweet potato fly) feed it to plants, or convert it into ricotta cheese.

Kefir cheese
Kefir Cheese and Whey
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
12-24 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
12-24 hours
Kefir cheese
Kefir Cheese and Whey
Print Recipe
Servings Prep Time
4 servings 5 minutes
Passive Time
12-24 hours
Servings Prep Time
4 servings 5 minutes
Passive Time
12-24 hours
Ingredients
Servings: servings
Instructions
  1. Line a colander with a clean dishcloth. Place over a bowl (or mason jar with a canning funnel). Pour in kefir.
    Straining kefir cheese.
  2. Tie the dishcloth shut with a rubberband or string. Allow whey to drain from kefir overnight.
    A rubberband seals the deal.
  3. The longer the whey drains, the more solid the cheese will become. Check for desired consistency after about 12 hours.
    Kefir can also be strained using a small colander and canning funnel to let the whey drip into a mason jar.
  4. Serve creamy kefir cheese immediately, or store in an airtight container and refrigerate for up to two weeks. Whey will keep refrigerated in a jar for about a month. Enjoy!
    Kefir cheese
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