Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge. Use it to make individual Panna Cottas with Red Wine Syrup.
Recipe information
Yield
Makes 1 cup
Ingredients
1 cup organic plain whole-milk kefir
1/2 teaspoon Maldon sea salt
Preparation
Line a fine-mesh sieve with three layers of damp cheesecloth and set it over a large bowl. Mix the kefir and salt and pour it into the lined sieve. Allow it to drain for 24 hours in the refrigerator (or on a cool countertop). Transfer the drained labneh to a mason jar and store in the refrigerator.
From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.
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