Kefir Tzatziki

Prep Time 20 minutes + overnight straining

Servings 4 to share


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


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.


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