Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

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.




A tangy kefir drink, made with Labne cheese.
Course Drinks
Cuisine Mediterranean
Keyword Kefir, Tahn, Yogurt drink
Servings 4


  • 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.)

Leave a Reply