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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.
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
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First, turn your kefir into kefir cheese.
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Line a colander with 2 layers of 90-count cheesecloth, then nest colander inside a big pot or bowl.
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Carefully pour kefir into colander.
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Tie up the ends of cheesecloth and tuck inside colander.
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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.
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This hanging time means your kefir may be quite sour.
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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.
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If you have not already salted the kefir cheese, do so.
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Salt to taste, starting with 1/4 teaspoon.
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Pour olive oil into jar.
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Shape kefir cheese into individual balls -- about a tablespoon each.
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Plunge balls into olive oil one at a time.
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When all balls are in jar, top off with additional olive oil till balls are completely submerged.
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Cover tightly.
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Store in a pantry cupboard.
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Burp as needed.
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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!