1 tbsp dill pickle or sauerkraut juice (or lemon juice)
½ tsp sea salt
¼ tsp freshly ground pepper
Instructions
Strain kefir at least 30 minutes to create a thicker consistency like yogurt. (Simply, pour into cheesecloth or coffee filter placed in a mesh strainer above a bowl. The liquid will drop to the bottom of the bowl.) When kefir is desired consistency, dump it into a small mixing bowl.
Add crushed garlic, chopped herbs, dill/sauerkraut brine (or lemon juice), salt and pepper into kefir and whisk together until evenly combined.
Store in a resealable glass jar in the fridge up to a week.
Recipe by Kimdeon.com at https://kimdeon.com/recipes/kefir-ranch-dip/