Tangy Kefir-Yogurt Labneh on Garlic Toast

Steps

1. Check that the yogurt and kefir labels say pasteurized milk with live cultures and that both are plain and unsweetened. Keep both refrigerated until you use them.
2. Line a fine sieve with a double layer of cheesecloth or a coffee filter and set it over a deep container that fits in your refrigerator, so the bottom of the sieve sits well above where the whey will collect.
3. In a bowl, quickly stir the cold yogurt, cold kefir and salt together until smooth. The kefir adds a sharper tang to the finished cheese.
4. Spoon the yogurt mixture into the lined sieve, fold the cloth over the top and cover the whole container with a lid or plastic wrap.
5. Place the covered container in the refrigerator right away and let it strain there at 40°F (4°C) or below for 24 hours; never strain it on the counter or at room temperature. Cold straining lets the watery whey drip out while the cultured milk proteins stay behind, leaving a thick, spreadable cheese.
6. Take the container from the refrigerator, discard the whey or refrigerate it for another use within a few days, and scrape the labneh into a clean covered container. You should have about 400 g, roughly 100 g (about 1/3 cup) per serving.Keep the labneh refrigerated until serving.
7. Just before serving, toast the bread and rub the warm slices with the cut sides of the garlic.
8. Spread the cold labneh on the garlic toast, top with the cucumber, drizzle with the olive oil and finish with the black pepper. Return any leftover labneh to the refrigerator, covered, and use within 5 days.