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You are here: Home » Food Preparation » Recipes » Appetizers » Middle Eastern Kefir Cheese Balls {with free video!}

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Middle Eastern Kefir Cheese Balls {with free video!}

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Middle Eastern Kefir Cheese Balls {with free video!} | In today's free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardee, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner! | TraditionalCookingSchool.com

We’ve been learning all about kefir…

How to make kefir ice cream, kefir smoothies, kefir cheese, and now… how to make kefir cheese balls!

This is a traditional Middle Eastern method of preserving kefir (or yogurt) cheese — called labneh.

The kefir or yogurt cheese is salted and soured first, then fashioned into balls and submerged into olive oil. Because the salting and souring preserves the cheese, and the olive oil acts as a protective brine, this method requires no refrigeration. My family still follows it to this day!

My grandmother and namesake, Tata Wardee, always had jars full of yogurt cheese balls that we would add to our plates at breakfast, lunch, or dinner. They are a great variations from the traditional holiday cheese ball.

Watch the video below, or follow along with the print instructions, to see how to make your own kefir cheese balls! The video is an excerpt from my Cultured Dairy and Cheese eCourse — be sure to check it out for even more information.

4 from 5 votes
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Middle Eastern Kefir Cheese Balls (Or Yogurt)

This is a traditional Middle Eastern method of preserving kefir (or yogurt) cheese — called labneh.
Course Condiment, Cultured
Author Wardeh Harmon

Ingredients

  • 1/2 gallon kefir or yogurt
  • 1/4 teaspoon sea salt if not already salted, additional to taste
  • 1-1/2 cup extra virgin olive oil additional as needed

Instructions

  1. First, turn your kefir into kefir cheese.
  2. Line a colander with 2 layers of 90-count cheesecloth, then nest colander inside a big pot or bowl.
  3. Carefully pour kefir into colander.
  4. Tie up the ends of cheesecloth and tuck inside colander.
  5. Hang the bag of cheese up over the pot (you can remove the colander) for at least 2 days, until whey no longer drips out and the cheese is quite dry.

  6. This hanging time means your kefir may be quite sour.
  7. If you're leery of that tang, try it with yogurt instead which will always be more mild -- or if you have cold storage, hang your cheese there to drip out the whey while suspending fermentation.
  8. If you have not already salted the kefir cheese, do so.
  9. Salt to taste, starting with 1/4 teaspoon.
  10. Pour olive oil into jar.

  11. Shape kefir cheese into individual balls -- about a tablespoon each.
  12. Plunge balls into olive oil one at a time.
  13. When all balls are in jar, top off with additional olive oil till balls are completely submerged.
  14. Cover tightly.
  15. Store in a pantry cupboard.
  16. Burp as needed.
  17. They keep for a few weeks, at least, under normal pantry conditions, but more likely longer.

Recipe Notes

Serve with eggs or sausage at breakfast, or as a fermented side dish with sandwiches or salads at lunch, or even at dinner on pizza or next to grilled meats and rice! Or, enjoy as a snack with veggies or fruit! The sky's the limit!

Have you ever made kefir cheese balls? Do you have a traditional preservation method from your family to share?

This post was featured in 15 Easy Raw Cheese Recipes and 60 Easy & Nourishing Picnic Recipes

Other Cultured Dairy Recipes & Resources

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  • How To Make Homemade Buttermilk + 5 Buttermilk Substitutes
  • Easy Sour Cream (with free video!)
  • What To Do With Soured Cream?
  • Cultured Cream Cheese (+5 flavor options!)
  • How to Make Raw Milk Mascarpone
  • 4 Easy Raw Cheese Recipes
  • Raw Cheese Benefits
  • Basic Cheesemaking Cultures and Supplies

 

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Cultured Dairy Fermenting & Culturing Food Preparation Middle Eastern Foods Middle Eastern Foods (Gluten-Free) Recipes Side Dishes Side Dishes (Gluten-Free) Videos

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. M.E. Anders says

    March 21, 2011 at 7:58 am

    Thanks for the recipe – I have never tried making these cheese balls…yet!

    Reply
    • Wardee says

      March 22, 2011 at 9:37 am

      M.E. — You’re welcome! I hope you like them!

      Reply
  2. The Table of Promise says

    March 21, 2011 at 8:58 am

    This is totally brilliant! I have made yogurt cheese a couple times, but I only strained it long enough to simulate cream cheese. My kids love it. I have been adding garlic and herbs since my kids love it. Can I use cheese balls in this recipe that have had garlic and fresh thyme added? I just like the taste, but I am concerned that something in the herbs might provoke spoilage….What do you think?

    Reply
    • Wardee says

      March 21, 2011 at 9:10 am

      I think herbs and garlic would be fine. It is worth a try. Sound yummy! 🙂

      Reply
      • Reflex Reactions says

        October 4, 2013 at 1:37 pm

        I remember reading somewhere that garlic in oil should be refrigerated, as it can react to the oil at room temperature. I have made yoghurt cheese before, but never thought of preserving it, thanks to you and your grandmother, I’ll double my next batch of yoghurt and give it ago.

        Reply
        • Nicole Rice says

          December 3, 2013 at 7:34 am

          The concern with garlic is that it can contain botulism (since it grows IN the ground it has a higher chance) and the oil makes it anaerobic. The acidity of the kefir cheese is probably enough to keep botulism from growing- but if you are concerned- you can use dried garlic.

          Reply
  3. Clee says

    March 21, 2011 at 11:28 am

    No, I haven’t made them before, but have made the yogurt cheese. Cannot wait to try this and am especially happy that I can store them somewhere besides the fridge!
    I will need to make less than you, however, as I get a much smaller quantity of milk for yogurt/kefir making. (I guess I could just buy the best organic yogurt I can find, though?)
    If I do make a smaller batch, couldn’t I add to the total as I am able to make more?

    Reply
    • Wardee says

      March 21, 2011 at 4:50 pm

      Clee — Yes, you can add to the total as you go. 🙂

      Reply
  4. Pamela says

    March 21, 2011 at 4:42 pm

    We tend to eat ours up. 🙂

    However, I LOVE this idea to use up extra milk and store it without refrigeration! I hope tp try it this week.

    Thanks so much for sharing your grandmother’s tricks with us again. (Those are the best kinds!!! May our children and grandchildren always say its so!) 🙂

    Pamela

    Reply
    • Wardee says

      March 22, 2011 at 9:36 am

      Pamela — May our offspring say it’s so, too! 🙂

      Reply
  5. Yolanda says

    March 21, 2011 at 5:58 pm

    I read something similar on Dom’s kefir making site and I have kefir cheese balls in extra-virgin olive oil that I intend to leave there for 10 years. He said they would taste like blue cheese!

    Reply
    • Wardee says

      March 22, 2011 at 9:31 am

      Wow — That’s awesome! It would be hard to wait for 10 years. You’re really going to do that? 😉

      Reply
      • Yolanda says

        March 22, 2011 at 1:39 pm

        If I live that long!

        Reply
  6. Heather says

    March 21, 2011 at 10:07 pm

    Once you eat these, what do you do with the oilve oil?

    Reply
    • Wardee says

      March 22, 2011 at 9:33 am

      Heather — Do what you’d normally do, saute, dressings, etc. It is almost like the olive oil didn’t get used at all previously because it is almost entirely still available, with the exception of the small amount drizzled on the balls. Or, in my case, I use it a little as I go. If I scoop out a few balls of cheese to have with eggs, I drizzle some of the olive oil on my eggs, too.

      Reply
  7. rhonda says

    March 22, 2011 at 8:47 am

    Do you think you could reuse the olive oil for one more batch?

    Reply
    • Wardee says

      March 22, 2011 at 9:34 am

      Rhonda — Yes! But I’d strain it so it is pure again. That way you won’t have any little floaters near the top in the presence of oxygen spoiling.

      Reply
  8. Kelly Holderby says

    March 25, 2011 at 7:08 am

    I just made these this morning — finger licking good! I used a combination of powdered kelp and sea salt for seasoning. They are screaming to me marinara sauce!

    Kelly

    Reply
  9. Laurie Plath says

    June 30, 2011 at 1:34 pm

    I’m in the process of making your recipe for raw goat milk hard cheese. It has just one more day to go. Could I store this cheese in olive oil or haven’t you ever tried it?

    Reply
    • Wardee says

      June 30, 2011 at 2:53 pm

      Yes! I do it all the time. 🙂

      Reply
  10. Nichole says

    July 31, 2011 at 11:01 am

    Wardee, you’re awesome in every way! 🙂

    Reply
  11. Teri Gelseth says

    March 15, 2013 at 6:51 pm

    can I do this withcream cheese?I have many many poundsin t freezer but am moving. I have kefir going too as well as yogurt but my concern is the cream cheese and how long it will store this way?

    Reply
  12. Alice says

    August 26, 2013 at 11:06 am

    Hi there,

    I don’t think I have anywhere to hang the kefir – can it be left in the bowl for a week at room temperature, for the whey to come out?

    Can this method of preserving be used for all types of cheeses – are there any exceptions?

    Also how do you store your fresh whey and how long can you store it for?

    Thanks

    Reply
    • Verna says

      April 25, 2015 at 7:17 am

      I didn’t think I had anywhere to hang my yogurt to strain and then tied the top of the cheesecloth in to a loop and I hung it from one of my kitchen cabinet knobs. It worked great!

      Reply
  13. Billi Cummings says

    October 4, 2013 at 9:14 pm

    Could I use this method with store bought (my local health food store) Kefir?

    Reply
    • Millie says

      November 6, 2013 at 1:38 pm

      You could. I’ve done it with store bought yogurt.

      Reply
  14. Elena Marshall says

    October 8, 2013 at 6:12 am

    Wardeh, should I assume you had already strained out your kefir grains and then put the kefir back into the jar? My kefir isn’t as thick, it’s more like a drinkable yogurt…… :o\ Am I not letting sit long enough? Thank you for your help!

    Reply
    • Wardee Harmon says

      October 10, 2013 at 8:12 am

      Elena, yes, I had already strained out the kefir grains. To get thicker kefir, you can do this and let it sit out another 24 hours (in regular temps). How long is your initial ferment? I usually go about 24-36 hours (in normal temps).

      Reply
  15. Lynda says

    October 8, 2013 at 3:47 pm

    What do you do with all the whey that is drained off? Thanks

    Reply
    • Millie says

      November 6, 2013 at 1:41 pm

      You can use the whey for soaking grains, ferments, or even as a probiotic drink. One of my daughter’s finds that having a ‘shot’ of whey each day helps with tummy troubles. Whey can also be given to animals (dogs, cats, chickens, etc). It keeps for sometime in the refrigerator.

      Reply
  16. Shelly says

    November 20, 2013 at 7:08 pm

    Have only been making kefir for drinking – gave these a go this week and the cheese is ready today! Tastes exactly like goats cheese – lucky for me as it’s my favourite! Love your site and your advice – your Idiots Guide to Fermenting is my bible – Now off to try some sauerkraut now my airlocks have arrived 🙂

    Reply
  17. Agnes Ferguson via Facebook says

    December 2, 2013 at 8:16 pm

    can’t wait to try it

    Reply
  18. Steve Cassie House via Facebook says

    December 2, 2013 at 8:42 pm

    Ann Rayburn Rohde

    Reply
  19. Monica Oxendine via Facebook says

    December 2, 2013 at 10:23 pm

    Its good

    Reply
  20. Desirae Flud-Hudgins via Facebook says

    December 2, 2013 at 11:49 pm

    Very cool!

    Reply
  21. Andrea Opie via Facebook says

    December 3, 2013 at 2:49 am

    Julia Mac – no fridge required!

    Reply
  22. Ann Rayburn Rohde via Facebook says

    December 3, 2013 at 4:05 am

    awesome….

    Reply
  23. Karen Emerson via Facebook says

    December 3, 2013 at 6:55 pm

    Love this!!!

    Reply
  24. Catherine Ferensic via Facebook says

    January 14, 2014 at 8:43 am

    looks good anyone try it,i never had it

    Reply
  25. Thomasa Meinnert via Facebook says

    January 14, 2014 at 9:16 am

    Yes!!! It is delicious! Just finished up a jar of kefir cheese balls with garlic and rosemary in the jar.

    Reply
    • DavetteB says

      February 22, 2015 at 11:57 pm

      That answers what I was going to ask – I made some rosemary infused olive oil and wanted to know if it would work!
      I know I like the cheese curds in the cheese shop that are in the herb and garlic oil.
      Can’t wait to try these 🙂

      Reply
  26. Lisa Alexander Sanders via Facebook says

    January 14, 2014 at 9:54 pm

    Making yogurt so I can try these!

    Reply
  27. Lisa in TX says

    February 10, 2014 at 7:51 am

    Ok! Finally made a successful batch of yogurt! A whole gallon of it! No worries. We’ll use some for smoothies, some for soaking grains, and the rest for making Yogurt Cheese Balls! Yippee! And I love that it is shelf stable. 🙂

    Reply
  28. Agnes Ferguson via Facebook says

    March 6, 2014 at 10:42 am

    they keep really well although I am the only one who likes them..

    Reply
  29. Lisa Stewart via Facebook says

    March 6, 2014 at 10:51 am

    Thank you!

    Reply
  30. Nichola Files via Facebook says

    March 6, 2014 at 10:54 am

    Goodie!

    Reply
  31. Lisa Alexander Sanders via Facebook says

    March 6, 2014 at 11:48 am

    Mine looked amazing at first, but overnight they puffed up and floated to the top. By morning, I had a mass of yogurt at the top. What did I do wrong?

    Reply
  32. Kimber Brown via Facebook says

    March 6, 2014 at 3:22 pm

    Looks good! Can the olive oil be reused for future batches?

    Reply
  33. Michelle Bonsell via Facebook says

    March 6, 2014 at 3:41 pm

    that is so simple. I will be trying that with my greek yogurt. thanks

    Reply
  34. Michelle Power says

    September 7, 2014 at 2:04 pm

    I am going to try these now. I have a few extra jars of kefir in the fridge this week, so I am looking forward to this. I like that you can still use the leftover olive oil, as you normally would. Thanks!

    Reply
  35. Angelica says

    September 9, 2014 at 8:40 am

    Cool! I got tired of my kefir making so much kefir – so I put it on time out – this is inspiring! Btw, where do you buy your olive oil from? I see its a big jug! 🙂

    Reply
    • Millie says

      October 31, 2014 at 8:21 am

      Hi Angelica,

      Wardee answered your question in today’s podcast: https://traditionalcookingschool.com/2014/10/31/kyf-090-curly-hair-styling-more-listener-questions/

      Reply
  36. Christine says

    February 10, 2015 at 8:26 am

    Made some of these this morning. I just used a quart of kefir until I know if I’m going to like them. Are they ready to eat as soon as you get them in the olive oil or do they need to sit for a few days?

    Reply
  37. Garrett says

    September 2, 2015 at 6:03 pm

    I have a small bar & restaurant and we serve some locally made milk cheese that is typically balled up and rolled in herbs. We get batches every couple weeks, freeze half and thaw as needed. What I’m wondering is if we could instead store them in olive oil at room temp (or refrigerated) and serve from there? And if so, how long will they stay good? And will the olive oil need to be disposed of or could I just keep adding more balls to it and strain it monthly or so?

    Reply
  38. Amie Oldfather says

    April 2, 2016 at 7:55 am

    I have attempted to make these kefir cheeseballs a handful of times.

    So far ALL tries have resulted in cheeseballs that either all floated to the top of the jar which resulted in a mass of cheese. I have to strain the oil and just use the cheese as a spread.

    Or a couple of other times, the balls fell apart, and also had to strain the mass and eat as a spread. What could I possible doing wrong?

    Reply
    • Millie says

      April 2, 2016 at 8:41 am

      Hi Amy,

      The cheese must be VERY dry before making into balls. You may need to hang it for a couple of days to achieve this dryness (you can hand in the fridge so it doesn’t become too tart). Then make sure the balls are very tight when you are forming.

      Millie
      Traditional Cooking School

      Reply
      • Amie Oldfather says

        April 2, 2016 at 2:14 pm

        Thank you for replying Millie. I did that very thing… I thought I had it too dry and that is why it crumbled overnight in the olive oil. I then tried it a tad wetter and they all floated to the top and became a collective one lol. Must be a sweet spot?? So frustrating. I have tried this 5x with no luck.

        Reply
  39. Kirsten Heieren says

    February 15, 2020 at 2:55 am

    I made these this morning. My kefir hung for two days. I salted and formed into balls. I placed in a jar with olive oil, layering. Tonight, I nearly had an explosion. It was bubbling like a rapid boil. Olive oil really shined up my wooden cupboard. Also ruined some items on the same shelf and below. My mistake? Only watching the video and not reading the blog post and recipe. Burping is important. Or utilizing pickle pipes or other fermentation lids to make life less….. explosive.

    I have now dumped what is an absolute mess into a larger jar. I am throughly disappointed with myself as I know better.

    Reply
  40. Suzanne Rabi says

    December 6, 2020 at 5:37 pm

    Hi. I have never purchased kefir. Which brand or type do you recommend? This recipe reminds me of my late grandmother. Thank you for sharing!!

    Reply
    • Sonya Hemmings says

      December 7, 2020 at 9:08 am

      You’re welcome, Suzanne! Wardee makes her own kefir using dairy kefir grains from Cultures for Health. Here’s a link to a resources page on the blog: https://traditionalcookingschool.com/tools/new-fundamentals-resources/
      Scroll down to Cultures for Health and click on that link to see what they have to offer. Please let us know if we can help further! —Sonya, TCS Customer Success Team

      Reply
  41. BBGO says

    March 22, 2025 at 3:50 am

    These Middle Eastern Kefir Cheese Balls look absolutely delicious! I love how you included a video to guide us through the process. Can’t wait to try making these at home! ???

    Reply
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