Milk Kefir Herb Labneh
- Augora Fermente
- 11 hours ago
- 2 min read
Milk kefir is probably one of the most brilliant ferments.
It’s actually very easy to make. Once you’re the proud owner of a milk kefir culture, all it really needs is milk—specifically milk containing lactose, because lactose is what it feeds on.
Like all ferments, the duration of the transformation is strongly influenced by temperature. While we tend to slow down on hot summer days, kefir cultures do the opposite—they go into turbo mode. It’s hard to keep up with making new batches and even with drinking it.
Milk kefir is refreshing on its own, with sparkling water, or even better, mixed with kombucha. It’s both refreshing and filling. Of course, you can also use it as a yogurt substitute for muesli, smoothies, and similar dishes. In cakes and creams, it adds freshness. One of our favorite uses is to turn it into labneh—a kind of fresh cheese.
And here’s how to do it… perfect for the upcoming Easter brunch!!!
Milk Kefir Herb Labneh
INGREDIENTS
500 ml milk kefir
100 ml olive oil
1 bunch of herbs of your choice (wild garlic, leek, basil, parsley, tarragon, lovage—basically anything works)
1 lemon or lime (juice & zest)
Maple syrup or elderflower syrup
Salt
INSTRUCTIONS
Place a sieve over a bowl and line it with a cheesecloth. Pour the finished milk kefir into the cloth, cover with foil, and let it drain in the refrigerator overnight.
The next day, finely chop your chosen herbs. Heat 100 ml of olive oil in a pot to about 60°C (140°F), then blend the herbs into the warm oil using an immersion blender. Let it infuse for about 1 hour, then strain the green oil through a fine sieve.
The leftover solids in the sieve are great for making pesto.
Now take the drained milk kefir out of the cloth and mix it with the herb oil, adjusting the amount of oil to your taste.
Season with salt, lemon zest, and juice. Add a splash of maple syrup or elderflower syrup, and, if you like, a bit of chili hot sauce for extra kick.
It’s delicious as a spread or dip. We especially like serving labneh with warm vegetable dishes—Brussels sprouts, celery sticks, or asparagus dipped in labneh are simply wonderful.
