Laban Cheese with Milk Kefir

Creating a receipt for Laban Cheese with Milk Kefir:

Ingredients:

2 cups of milk kefir
4 cups of whole milk
1/4 cup of fresh lemon juice
1/4 teaspoon of salt pepper and any special species that you want like Zaatar, Garlic(adjust to taste)
Cheesecloth
A fine-mesh strainer
Large mixing bowl
A large spoon or ladle

Instructions:

Prepare the Milk Mixture:
- In a pot, combine the 2 cups of milk kefir. Gently heat the mixture over low to medium heat, stirring occasionally. You want to heat the mixture, but do not let it come to a boil.
Curdling the Mixture:
- When the milk mixture is warm (around 110°F or 43°C), add 1/4 cup of fresh lemon juice. Stir gently. The lemon juice will curdle the mixture. Keep it on low heat for a few minutes, but do not boil. Continue stirring as curds form, and the whey separates.
Straining the Curds:
- Place a fine-mesh strainer over a large mixing bowl. Line the strainer with cheesecloth, ensuring there's enough excess cloth hanging over the sides.
- Carefully pour the curdled mixture into the strainer. The whey will pass through the cheesecloth into the bowl, while the curds will be retained in the cheesecloth.
Draining and Salting:
- Gather the corners of the cheesecloth, creating a pouch containing the curds. Suspend the pouch over the mixing bowl to allow for further whey drainage. You can use a spoon or a rubber band to hang the pouch.
- Let it drain for 4-6 hours, or until the Laban Cheese reaches your desired consistency. The longer you drain, the thicker the cheese will become.
- Once the cheese has reached the desired consistency, remove it from the cheesecloth pouch and place it in a clean bowl. Add 1/4 teaspoon of salt, or adjust to taste, and mix it into the Laban Cheese.
Refrigerate and Serve:
- Transfer your Laban Cheese to an airtight container and refrigerate. It can be stored for about 1-2 weeks in the refrigerator.
- Serve your Laban Cheese as a delicious and tangy spread or dip, with bread, vegetables, or crackers