How to make kefir labneh balls at home

This is just a short post to share a simple idea and another way to eat your kefir… kefir labneh balls.

First, make your kefir cheese like we described in this post.

Then, take teaspoons full of the cheese, roll them in your hand and put them in a jar with olive oil and whatever else you want.

We added rosemary and juniper berries in this lot (*see update below). Et voila! How easy and beautiful do they look? I think it’s also a great gift idea. 🙂

 

*Update: I did put rosemary and juniper berries in this lot but since doing this one I haven’t done it again… putting herbs in oil can create a perfect environment for botulism.


 

How to make kefir cheese

Since we’ve been loving our kefir nearly daily at the moment, I thought we should take a small step further to make something other than smoothies from it. When I started looking online I was amazed by the variety of recipes using kefir as an ingredient – cheese, ice-cream, sourdough bread, cookies, pancakes, pizza bases, soups and more. So, one step at a time! I decided to take a very small step indeed to make a very simple type of kefir cheese.

Now, this cheese isn’t a hard cheese… but its not quite like cottage cheese either. I really like Dom’s description that the flavour and texture is similar to quark, or the condensed yoghurt-type curd, labneh. It’s very smooth and creamy. We ate loads of this delicious cheese when we were in Jordan and Palestine recently so it seemed perfect to make a kefir version.

How do you make it?

1. Make kefir milk following the instructions on this post

2. Strain the prepared kefir milk through moistened muslin (or I’ve seen it done even with a coffee filter) by putting the muslin in a strainer in a bowl and pouring the kefir milk into the muslin. The bowl will catch the whey (the liquid that drips through the muslin).

3. Cover (or twist the muslin) and refrigerate overnight (you can leave it on the kitchen bench if you like but it will continue to ferment and become more sour). If you prefer a drier cheese, leave it for 24 hours or more. Experiment! If you leave it for more than 24 hours make sure to remove the muslin, wash it and replace.

4. The next morning you will have a lump of kefir labneh in the muslin which you can remove and store in an airtight jar in the fridge… or eat it straight away like we did! We didn’t make much this time as it was just an experiment but enough for a fresh breakfast!

How do you eat it?

It can be used in recipes as a substitute for sour cream, cottage cheese, cream cheese, quark or philadelphia cheese. I’ve even seen recipes where people use it to make cheesecake. You can add herbs and spices to make a nice cheese spread if you like. Today, we just ate it on crepes with a bit of honey and it was DELICIOUS!!

What do you do with the whey?

Don’t throw it out! Use it to make fermented drinks, cultured vegetables, add it to the cooking water for pasta or add it to your bread recipes… we’ll be sharing some of these recipes soon. According to Dom, it is rich in methionine and cystine, the health-promoting sulfur-containing amino acids – the latter of which helps to produce the master antioxidant glutathione in the liver. If you really don’t want to consume it at least put it on your garden as it makes a great liquid fertiliser for vegetables, herbs, other plants and fruit trees.

And there you have it! I’m learning and eating something new every day thanks to all the wonderful things people share out there.

How to make kefir at home

When we were doing our cheese making course back in 2010, Elisabeth Fekonia gave us some kefir grains to take home.  So we’ve been using these friendly microorganisms and yeasts to help balance our inner ecosystem and supply complete protein, essential minerals and vitamins B12, B1 and C. It is also an excellent source of biotin, which helps the assimilation and absorption of other B vitamins from the body.

Kefir has all the great health benefits of yoghurt and more, because whilst yoghurt works through a bacterial conversion of the milk sugars, kefir uses both bacterial and yeast actions! Kefir is full of probiotics while the calcium, magnesium and phosphorous from the milk is maintained for proper growth of cells and for maintenance of the body and abundant energy. As mentioned above, it is easy to digest because the yeast in the grains feed on the lactose in the milk! This incredible combination of microorganisms has a wonderful effect on our intestinal flora which enhances our immune system and cleans our intestines.

Jean loves it but I can find the sour, effervescent, zesty taste quite strong soprefer to use it for smoothies! Jean’s mum, who we are staying with at the moment also loves it! She was telling us it is the first thing she buys when she travels to Eastern Europe where it is still a part of their cuisine. Indigenous people living in the Caucasus and Middle East regions consumed Kefir for many centuries in the past and scientists have been continuously confirming the health properties of kefir and its benefits in a healthy lifestyle. The origins of kefir were noted many centuries ago with mountain shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. I read that in the countries of the former Soviet Union, kefir constitutes 70% of the total fermented milk consumed, and is used in hospitals for various reasons, such as for treating metabolic disorders, for atherosclerosis, for allergic diseases etc. It even used to treat tuberculosis, abnormal growth of cells, high cholesterol levels, the gastrointestinal and metabolic diseases, hypertension and ischemic heart disease and allergy.

To make our kefir, we simply add our kefir grains to some fresh milk in a clean glass jar (I’ve read in one place that for approximately every tablespoon of grains, add 1 cup of milk and in another place that one teaspoon of grains will be enough to make 1L of kefir milk but we just add however much we want to make and observe it). You then leave it at room temperature with the lid on loosely, for 12 to 36 hours (depends on the temperature of the air).  We then just strain the kefir grain and drink it… or add fruit to make a smoothie… or we put a few tablespoons of it into fresh cream to ferment it in to sour cream or to make butter. We then put our kefir grains in a fresh batch of milk and wait another 12 to 36 hours. The kefir gets more tangy the longer it cultures. The resulting kefir is basically fermented milk and the texture reminds me of a lassi or yoghurt drink. Here is a photo of our strained kefir grains…

 

As you can see they are curious looking little organisms – a little bit like tiny white gelatine-looking cauliflower. Whilst they are called ‘grains’ they aren’t really – they are a combination of yeasts (7 types actually!) and bacteria (13 Lactobacilli, Streptococci/lactococci), along with some lipids, sugars and proteins and they are cultured, so under the right conditions they multiply. Every time we make kefir we are feeding these little guys and so they keep reproducing and growing.

When we go travelling for a while or we are sick of drinking kefir we just put them in some fresh milk in the fridge to put them to sleep. Ideally, we give them a fresh batch of milk when we can to feed them but normally after a few months of neglect we come back and culture and re-culture them for a few batches to make the kefir grain healthy again. They really thank us by reproducing!

Here are some other tips for making kefir:

  • A slightly warmer temperature will speed up the fermentation process, but don’t let them go over 30°C.
  • The more kefir grains, the faster the fermentation.
  • Refrigerate the kefir milk after removing the grains as it will turn too sour.
  • Keep the fermentation out of direct sunlight – UV kills yeast.
  • Don’t rinse the grains between batches as this removes the active bacteria on the surface.
  • The better the quality of milk, the better your kefir. You can use ultra heated milk, full cream or half cream milk, pasteurised or homogenised. We’d rather give our kefir grains (and us!) the full range of nutrients so we feed them the freshest milk (at the moment we are using milk from local farms where we are staying in France) and preferably raw, but if not at least only pasteurised. Lastly, don’t go giving them any of that silly lactose-free milk… the kefir grains won’t have any lactose to consume!
  • Apparently over-ripened kefir (which increases the sour taste) significantly increases the folic acid content (actually you get different health properties at different stages of the fermentation but you’ll have to research it to understand the others).
  • This page has some useful information about whether your kefir grains are healthy or contaminated.
  • This page, from the same site as the above point, is a great FAQ page on kefir.

If you are interested in making kefir, you will have to obtain some kefir grains.So, here are some things to be aware of…

  • The easiest way to obtain some kefir culture is to get some from a friend who is making kefir but you can also look online to purchase some.
  • Make sure you get kefir grains and not just a starter. We saw some starter in a cooperative recently and it is just the flora from the kefir grains which means it can only be used a few times whereas the grains can be used forever.
  • Our grains have tripled in size during the past few weeks so we are always happy to share them with others.
  • We are using milk kefir grains but there are also water based kefir grains. We are hoping to get our hands on some of these soon to try out this ginger beer recipe!

Let us know if you try making kefir and how it turns out!