Kefir Labneh Recipes

Steps:

• 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.

Steps:

• Make the cherries: Place the cherries in a bowl and add vinegar, sugar and salt. Toss to coat. Cover and let sit in refrigerator. (This can be done the day before.)
• Make the za'atar: Mix together ground raw sesame seeds, whole toasted sesame seeds, roughly ground rose petals, sumac, parsley or fennel seeds, and salt. (Za'atar will keep for up to one week in a tightly sealed container.)
• Make the rose water labneh: Combine labneh, salt, lemon zest, grated garlic, rose water, honey and pepper. Cover and let sit in the refrigerator. (This can be made earlier in the day.)
• Make the cucumbers: Mix together cucumbers with lemon juice, a splash of olive oil and a pinch of salt. Toss to coat and set aside.
• To assemble the salad, cover labneh with cucumbers and cherries, and sprinkle about 1 teaspoon of za'atar on top. Serve family-style and immediately.

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.