Kefir cheese
Za'atar Kefir Labneh Balls
Drain salted kefir until it is firm enough to roll, then coat it with za'atar. The result is a striking cold appetizer for tomatoes, olives, herbs, and grilled bread.
Time20 minutes, plus draining and 30 minutes chilling
MakesAbout 12 small balls; drained yield varies
Make it
Method
- Stir the salt into the kefir. Drain it in a covered, lined strainer in the refrigerator until the curd lifts cleanly and holds its shape.
- Weigh the drained curd and divide into portions of about 25 g. A 300 g yield makes 12 balls; your starting kefir may give more or less, so adjust the number rather than adding liquid.
- Roll briefly between cold hands. If it softens, chill the portions for 10 minutes before continuing.
- Roll every ball lightly in za'atar and chill on a lined tray for 30 minutes.
- Move to a clean covered container. Drizzle with oil only when serving.
Firm curd holds the spice coating
Thick kefir cheese has enough body to hold the coating. Za'atar adds sesame, herbs, and gentle acidity without hiding the fresh cultured flavor.
Store it
Store dry and covered in the refrigerator for up to 4 days. Do not submerge in oil.
Choose a different coating
Roll in toasted sesame and sumac, chopped pistachios, or cracked black pepper.
If the balls flatten
Balls that flatten need more draining time. Put the curd back in the lined strainer and chill longer.