Sun-Dried Tomato and Garlic Kefir Dressing and Cheese Ball

This all started when I accidentally put the lid for the fermented garlic on the jar with my kefir.  I’d been wanting to make a sort of tzatziki/raita sauce with kefir anyway, this was just the kick to do it.  The lid had enough garlic power to infuse the full 1/2 gallon with garlicky flavor.  Which would be fine if I had noticed before I made it into a blueberry smoothie.  I was making it near the garlic bowl so I thought I was smelling the garlic from that, not the smoothie.  Yeah, blueberry garlic smoothie?  Not so good.  Bleh!  Luckily I only made one small glass of it and had the majority of the garlic smelling kefir to play with.

Kefir Dressing

  • 1/2 gallon milk kefir (already fermented)
  • 1/2 onion, sliced thinly
  • 3 garlic cloves, smashed and sliced
  • 4 sun-dried tomatoes, sliced
  • 1 tsp sea salt

Mix all ingredients and let set at room temp for 8-12 hours.  It it separates, just shake well before topping your salad.  You can blend it up but I like the chunks of veggies.


A 1/2 gallon of dressing is a lot of salad dressing.  Take some of it and strain it by lining a colander with a tea towel or cheese cloth.  Pour in about a quart or more (as much as you want).  Let set for about a day in a cool spot (in the fridge is great since it’s already been out for a while).  Once it’s at a nice consistency, about that of cream cheese, use as a dip or pita bread, veggies or crackers.

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2 comments to Sun-Dried Tomato and Garlic Kefir Dressing and Cheese Ball

  • Yum! I love the salad dressing idea. May try a variation with garlic scapes and dehydrated tomatoes from last year’s garden. 🙂 Thanks!

  • […] Yes!  Please don’t throw it out!  Milk kefir can curdle if it’s warm, if you have too many grains in the milk or if you let it go for too long but it’s still perfectly fine to eat.  Try using less grains and shortening the ferment time. It might be tricky getting the grains out if it’s really curdled.  Do the best you can and once it’s strained, use a blender to whip it all back together.  Or you can make this extra curdled kefir into a great kefir cheese. […]

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