Disclosure: I received products to facilitate this post. All opinions are honest and are my own.
This kefir labneh is so creamy, rich, and flavorful. It's perfect when you want a healthy snack or appetizer. If you are not familiar with Labneh, it's a creamy middle eastern dip. This kefir labneh is not only delicious, it has all the beneficial probiotics of kefir.
Made from strained kefir, salt, olive oil, and za’atar (a middle eastern seasoning), this Labneh is so easy to prepare.
Simply strain kefir in a colander or strainer lined with cheese cloth. This will separate the liquid from the cream which will be the consistency of sour cream.
Then mix in some za’atar seasoning and drizzle with extra virgin olive oil.
I serve with our favorite, warm naan, cucumber spears, and olives. This is often served with pita bread.
You can purchase Lifeway Kefir products at Walmart Supercenter, Kroger, & Neighborhood Co-op Groceries. For more delicious recipes and tips follow Lifeway on facebook, twitter, pinterest, and instagram.
32 oz. Lifeway plain whole milk kefir
Extra virgin olive oil
Nann or pita bread
1. Stir a dash of salt into the kefir.
2. Place several layers of cheese cloth (I use 4) in a strainer or colander.
3. Place the strainer or colander in another bowl that is deep enough that when the liquid drains off the cream it will not sit in the liquid. Pour the kefir over the cheese cloth in the strainer. Wrap, fold, or tie the cheese cloth edges over the top of the kefir. Place the entire straining system in the fridge. Leave in the fridge for 18-36 hours or more. It will be thicker the longer you leave it.
4. Remove from the straining system. Scrape the labneh cream into a bowl.
5. Mix in some za’atar seasoning. Start with 1/2 tsp and season to taste. Drizzle with olive oil and top with more za’atar.
6. Serve with nann, pita bread, cucumber spears, olives, pita chips and anything else you like.
Refrigerate any leftovers.
I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
To be honest, I don't normally use much hand sanitizer. I find it dries my skin and I think I should build up my immune system. However, there are times when I do reach for hand sanitizer like when I am changing a diaper in the car and don't have access to soap and running water.
After trying Desert Essence Probiotic Hand Sanitizers, I have to admit, they don't dry my skin and they smell amazing! Next time I need hand sanitizer, this is the one I want.
Plus, they are made with Tea Tree Oil, Thyme, Elderberry and Echinacea naturally reducing bacteria. And these hand sanitizers deliver good bacteria courtesy of probiotic-packed Kefir, which nourishes and conditions the skin.
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Try it for yourself and save!
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French onion soup is one of my favorite soups of all time with its brothy goodness, caramelized onions, and cheesy crusty bread. I know it's a little early in the season for soups, but we enjoy soup anytime of year and it is officially fall after all. If there is any chance of rain or the weather cools down a few degrees it puts me in the mood for a good bowl of soup.
It takes a little while to caramelize the onions and then to simmer the soup, but it is so worth the wait and your kitchen will smell amazing.
This recipe makes a big pot of soup since we have four hungry boys, but you could halve it for 3-4 people.
Swiss or Gruyère are commonly used to top French onion soup, but Monterey jack is a kid friendly choice too.
French Onion Soup
3 lbs. onions, sliced (about 6)
4 T. butter
2 cloves, garlic minced
Fresh ground salt and pepper
¼ tsp. ground thyme
3 T. flour
1 C. red wine
2 (32 oz.) cartons beef broth
Shredded Swiss, Gruyère, or Monterey jack (kid friendly) cheese
1. Heat stock pot or Dutch oven to medium heat. Drizzle a large swirl of olive oil in pot. Add butter. Let warm then add sliced onions, minced garlic, thyme, salt and pepper.
2. Cover and cook the onions until nice and caramelized, stirring occasionally for about 30 minutes or so.
3. Add flour and toss to coat.
4. Add wine, stirring to deglaze pot and cook for about 5 minutes to reduce wine.
5. Add beef broth and continue to simmer covered for 25-30 minutes.
6. Slice baguette. Butter slices on one side and bake at 375 degrees F for 6-8 minutes to lightly toast.
7. Ladle soup into oven safe bowls, top with bread, shredded cheese and broil until golden brown and cheese is melted.
Serves 6-8. You can easily halve this recipe to serve 3-4.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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