Kefir Cheese vs. Labneh

Kefir cheese and labneh are two tangy, fermented milk products that have some similarities but also key differences.

If you enjoy dairy foods like yogurt, sour cream, and cream cheese, you may be interested to learn more about kefir cheese and labneh and how they can be used.

What is Kefir Cheese?

Kefir cheese is a fresh, soft cheese made by straining the kefir grains out of kefir, which is a fermented milk drink. It has a creamy, spreadable texture similar to cream cheese or ricotta cheese.

To make kefir cheese, milk kefir is strained to remove the grains, which leaves behind the thick, tangy cheese. The cheese can then be used on its own or flavored with herbs, garlic, lemon, and more.

Kefir cheese has a tart, tangy flavor from the fermentation process. It tastes similar to yogurt cheese or strained yogurt, but because it's made from kefir it contains a broader diversity of probiotics and beneficial yeasts. This gives kefir cheese more health benefits compared to regular yogurt cheese.

Key Takeaway: Kefir cheese is a fresh, soft cheese made by straining kefir grains out of the fermented milk drink known as kefir.

What is Labneh?

Labneh is a Mediterranean strained yogurt cheese that has been consumed in the Middle East for centuries. It has a rich, creamy texture and a tangy, salty flavor.

To make labneh, regular yogurt is drained to remove most of the whey. This makes the yogurt very thick and creamy, with a texture like that of cream cheese or sour cream. Salt is also added during the straining process.

Key Takeaway: Labneh is a thick, creamy strained yogurt cheese made by removing whey from yogurt and mixing in salt. It originates from Mediterranean cuisine.

The term "labneh" comes from the Arabic word meaning "yogurt cheese." Traditional labneh uses goat or sheep's milk, but cow's milk yogurt is more common in the U.S.

Nutrition

Both kefir cheese and labneh are packed with nutrients, including:

• Protein - The straining process removes whey while concentrating casein protein. This makes both cheeses high in protein.
• Calcium - As dairy products, kefir cheese and labneh provide a significant amount of calcium. Just half a cup meets 30% of your daily calcium needs.
• Probiotics - The live active cultures used to make kefir cheese and labneh boost the probiotics. This aids digestion.
• Vitamin B12 - Essential for nerve tissue health, vitamin B12 is found in high amounts in these fermented dairy foods.

However, kefir cheese contains a wider diversity of yeasts and bacteria than labneh. With up to 61 strains of microbes compared to the fewer strains found in labneh, kefir cheese may offer more probiotic benefits.

Table comparing nutrition facts of kefir cheese and labneh:

Consistency and Texture

The texture of kefir cheese compared to labneh is slightly different:

• Kefir cheese - Soft and creamy texture, like a cross between cottage cheese and cream cheese
• Labneh - Very thick and dense consistency, like a strained Greek yogurt. Often compared to the smoothness of cream cheese or sour cream.

So while they are both creamy, smooth cheeses, labneh is thicker while kefir cheese is more spreadable.

Key Takeaway: Labneh has a thicker, more dense texture while kefir cheese is softer and more spreadable.

Flavor Profiles

In terms of flavor, kefir cheese and labneh also differ:

• Kefir cheese - Tangy flavor, sourness reminiscent of natural yogurt, with yeasty notes
• Labneh - Very tart and tangy, often mixed with olive oil and fresh herbs. Salt is also added during production to enhance the tang.

So while both have some tanginess from lactic acid, labneh is more intensely sour tasting. Kefir cheese balances this sharpness with its natural yeast flavors.

Fermentation Process

The key difference lies in the fermentation process used to produce kefir cheese vs. labneh:

Kefir Cheese

• Made by fermenting milk with kefir grains
• Contains up to 61 strains of yeast and bacteria
• Ferments for 24 to 48 hours

Labneh

• Made by straining natural yogurt
• Less microbial diversity than kefir
• Ferments for 8 to 12 hours

As you can see, kefir relies on a longer, more complex fermentation using kefir grains. This contributes to kefir cheese's unique flavors and diverse probiotic culture.

Meanwhile, labneh is made using typical yogurt strains of bacteria. While still providing probiotic benefits, labneh does not contain the breadth of microbes present in kefir cheese.

Using Kefir Cheese vs. Labneh

Both kefir cheese and labneh are quite versatile:

Ways to Use Kefir Cheese

• Spread on bread, bagels, toast
• Mix into smoothies
• Top pancakes or waffles
• Use in dips and salad dressings
• Mix into batter for baking

Ways to Use Labneh

• Spread on pita bread and top with olive oil and spices
• Dip with breads, crackers and fresh vegetables
• Use as a sandwich spread
• Mix with herbs to stuff chicken or fish
• Swap for sour cream or mayo in recipes

In general, kefir cheese works better blended into dressings, dips, smoothies, and batters. Meanwhile, labneh excels when used as a rich, creamy spread or dipping sauce.

Making Kefir Cheese vs. Labneh at Home

If you want to try making your own versions:

Kefir cheese is simple to make from home-brewed milk kefir. After straining and culturing the milk, the kefir grains are strained out while the remaining kefir is chilled, leaving the creamy cheese behind.

Labneh requires home-made yogurt. This is strained extensively in a cheesecloth to remove excess whey. Salt is also whipped in to finish the thick, spreadable labneh.

So while both involve straining a fermented dairy product, kefir cheese uses kefir grains while labneh uses typical yogurt cultures. Kefir also generally requires less straining time compared to thicker labneh.

Which is Healthier: Kefir Cheese or Labneh?

Both cheeses are excellent options in a healthy diet. However, kefir cheese provides added probiotic benefits:

• Wider microbial diversity with up to 61 strains
• Abundant supply of probiotics to improve gut health
• May be easier to digest due to broader enzymatic activity

So for optimizing digestive function and overall wellbeing, kefir cheese has an advantage over labneh. But with their rich taste and creamy texture, both cheeses make it easy to get nutrients like protein, calcium and B12 into your diet.

FAQs

Is kefir cheese the same as labneh?

No, kefir cheese and labneh are different. Kefir cheese uses kefir grains to ferment milk, while labneh starts by culturing milk into yogurt before extensive straining.

Can I use kefir cheese as a substitute for labneh?

In some cases, yes. Thanks to its creamy, spreadable texture kefir cheese works well instead of labneh when making dips, spreads, salad dressings. However, it may not achieve the same thickness desired for labneh-based dishes.

Is homemade or store-bought better?

Homemade versions of both cheeses are fresher and richer in probiotics. But several brands now sell labneh and kefir cheese you can buy pre-made. Just check the labels when buying.

How long does kefir cheese last compared to labneh?

Both products last 1 to 2 weeks refrigerated. But with its lower moisture content from straining, labneh chefs may keep slightly longer than creamier kefir cheese.

Conclusion

Kefir cheese and labneh share similarities - they are both tangy, fermented milk cheeses often used as dips or spreads.

But differences in how they are produced lead to variances in texture, taste and health benefits.