So yesterday I poured a quart of kefir into butter muslin and hung it up to dry for 24 hours. All the whey drained out of it (and the whey makes a good face wash all by itself, as it turns out), and I was left with what kefir lady calls kefir laban.
I put this creamy kefir laban into a food processor with:
2 teaspoons of salt
3-4 Tablespoons of olive oil (extra virgin, cold pressed)
about 2 teaspoons of minced garlic (we really like garlic around here)
and a scant handful of chives.
I’d have added more chives, but I didn’t want to cut too many of the ones coming back from last year until they get a little fuller. I’m still learning all this growing stuff, and I didn’t know if it would discourage them or not… any experienced gardeners/farmers want to chime in?
All elements can, of course, be adjusted to taste 😛
Then you smoosh it all (I seem to have a thing for recipes you can smoosh), and it looks like this:
Okay, so it’s easier to see spread on toast. I used the whole wheat sourdough from kefir lady’s recipe (she sends recipes with the grains) and I had some left over that’s a little dry, but good for toast, and was yum with the cheese spread.
It was also great on Back to Nature’s seeded multi-grain flaxseed flatbread crackers. But then again, I haven’t met a cracker of theirs I didn’t like either…
And on a completely unrelated note, I want a French Bulldog. This little bundle of joy came over this morning to have his picture taken and what a fun shoot it was!
I love his doggie smile… and his round happy ears. yes, I am a sucker for most things canine, but still! You can’t resist smiling at this either, can you? see?