Kosher salt (or sea salt)and ground black pepper, to taste
Pour the kefir into a nut bag. Place the bag in a strainer set inside a bowl. Cover with a towel or plastic wrap and refrigerate 16 to 18 hours.
Discard the whey (clear liquid) in bowl. Transfer strained kefir from bag into a small bowl. Add preserved lemon (if using), thyme, lemon zest and lemon juice and stir to combine. Season with salt and pepper. (TIP: Nut bags are designed to strain nut milks and can be found in health food stores or online. They work really well for this purpose, but if you can’t find them, use a triple layer of cheesecloth.)
A staple in Moroccan cuisine, preserved lemons are an easy way to add intense citrusy flavor to everything from tagines to pastas to hearty grain salads. If you find them salty, you can give them a rinse before chopping and adding to your recipes. Check the lemons every couple of days as they’re fermenting to ensure they’re submerged in the brine – this is key for softening the peel.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!