60gkefir cheesePlain, unsalted milk kefir strained the day before until thick and spreadable.
20gblack sesame powderUse unsweetened, roasted black sesame powder, ready to eat.
1–3tbspoligosaccharide syrupUse liquid syrup. Start with the smaller amount and follow the serving guidance on the label.
You will need
Kitchen scale
Small bowl and spoon
Tablespoon measure
Instructions
The day before
To make the kefir cheese, drain 500 g plain milk kefir in the Greek Yogurt Maker in the fridge for about 24 hours, until spreadable, then weigh out 60 g.
Without a Greek Yogurt Maker, set a fine sieve lined with cheesecloth over a bowl and drain in the refrigerator.
Make the spread
Place the strained kefir cheese in a small bowl.
With a spoon, mix the sesame powder into the cheese a little at a time until no dry pockets remain; it will look dry until the syrup goes in.
Stir in 1 tbsp of syrup until evenly mixed.
Taste with a clean spoon, then add more syrup only if needed, up to 3 tbsp in total.
Storage and safety
Refrigerate promptly in a clean, covered container at 4°C (40°F) or below and eat within 2–3 days of straining the cheese, or sooner if the kefir label says so. Discard if left at room temperature for over 2 hours, or over 1 hour above 32°C (90°F).