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.