Recipes Using Milk Kefir

If any discoloration or unpleasant odor occurs, strain out the grains and discard the milk. Heat 1 gallon milk to 140°f in a heavy bottom pan and slowly pour in 2 cups of whole fat kefir milk.

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It’s turned to kefir when the milk has thickened.

Recipes using milk kefir. Remove the kefir grain with a spoon, or strain into a new jar. To make kefir milk, you simply put your kefir grains in a jar of fresh milk, leave it to ferment for 24 hours then strain out the grains, add more fresh milk and start over. Have you ever tried kefir?

From this cultured milk, you can make yogurt, cheese, bread, add it to a smoothie as a gut health booster or just drink it plain. The milk should be thick and have a pleasantly tangy flavor. Store your kefir grains in your cultured kefir in the refrigerator.

Pancakes are delicious and so simple to make. Stir gently until the curd starts separating from whey. Strain out the kefir grains, using a.

Save the whey to be used in other dishes. These biscuits go into a 450ºf oven for fifteen minutes. Turn off the heat and set aside for 10 minutes.

Since this recipe requires a cast iron skillet, make sure to pop your skillet in the oven at the start of the preheat! By the time your biscuits are cut out, the oven will be ready and waiting to finish the job. Store kefir in the refrigerator.

Place the kefir grain directly into a clean jar and cover with milk to culture a new batch. Find lots of recipes using kefir, a fermented milk drink, including bircher muesli, kefir chocolate chip pancakes, pastry and even guacamole! I have purchased kefir grains which are required for homemade kefir and you can find detailed instructions on making it yourself in the how to make kefir video.

Strain the curdled milk using cheesecloth. Put ½ tsp kefir grains in the jar. With this recipe you can make them with your kefir milk, the natural yeasts make them super light and fluffy.

Just remember to remove them before drinking/adding to a smoothie! In this recipe, yogurt is used for just such a purpose. Many pancake recipes contain buttermilk, kefir, or yogurt, which creates a lovely flavor, but, more importantly, gives the baking soda an acidic medium to react with and create the leavening necessary.

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