Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 I make kefir laban all the time. I let the whey be filtered out, then I mix a small amount of salt and herbs de province (a French mixture of several types of herbs), hmmm good - wonderful spreadable cheese. It takes a bit of practice to determine how dry you want the cheese, they amount of whey drained makes a difference. When I open a container of this cheese with either company or my family around, it disappears quickly. One of my relatives even said she wanted to dive into the container, it was so good. -- Heidi Sampson Tragos Trip Farm Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.