Laban Cheese with Milk Kefir

Laban Cheese with Milk Kefir

Creating a receipt for Laban Cheese with Milk Kefir:


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 

Enjoy your homemade Laban Cheese made with milk kefir!

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