Kefir Tzatziki
Prep Time 20 minutes + overnight straining
Servings 4 to share
Ingredients
1kg Lactose-Free Kefir
1 Lebanese cucumber, (grated and salted then squeeze out any extra liquid)
½ clove garlic, minced
Juice ½ lemon
Extra virgin olive oil, to drizzle
Olives and dill to garnish
Method
For the labneh, place kefir into a sieve lined with a muslin cloth and place it over a bowl. Bring the sides of the cloth together and twist, then tie with a rubber band to secure. Refrigerate overnight to release as much of the liquid (whey) as possible.
In a large bowl, mix the labneh with cucumber, garlic and lemon.
Serve with olive oil drizzled over the top and garnish with olives and dill.