Last week, I had a friend over for dinner. I wanted to serve mulled wine, but the state of California is on fire, and it was unseasonably hot, so I served this Armenian yogurt-like drink instead.
Tahn is made by watering-down the Mediterranean cheese, Labne, or kefir, adding a pinch salt, and serving it over ice. It’s very tangy and tart, so I like mine garnished with mint. (My brother Alex suggests adding gin for a Gin & Tahnic, but I can’t speak to that.)
The live cultures are great for your stomach, and the drink is nice and cold. So it’s perfect for a night on the porch when your state is on fire.
- 1 lb Labne Cheese (Kefir cheese)
- 20 oz Water
- 4 cups Ice Cubes
- 1 handful Fresh mint
- With a spatula, scoop the Labne cheese into a large picher and add four ounces of water.
- Wisk the mixture until you cannot feel (or taste) any lumps.
- Add another 8 ounces of water and continue wisking. Check again for lumps, and don't proceed to the next step until the mixture is smooth.
- Add another 8 ounces of water and continue wisking, then add a pinch of salt and mix one final time.
- Add mint and ice cubes your glasses and pour in the tahn. Serve!
- (If you wish to dilute it further, you can add ice cubes directly to the pitcher. The degree of thickness that you end up with is entirely your call.)