Kefir is defined in Webster’s dictionary as …”a tart-tasting drink originally of the Caucasus, made from cow’s or sometimes goat’s milk to which the bacteria Streptococcus and Lactobacillus have been added.” What they don’t tell you is how good it is! Or how good for you it is. Or how versatile it is in the kitchen.
Kefir is made by putting kefir grains in milk. Kefir grains are a combination of yeast and bacteria. You can read a very good article about kefir at Cultures for Health.
I have started making kefir using Wardee’s instructions on Gnowfglins.
I made kefir and then drained the whey out of the kefir to make a soft cheese type substance. I am going to season the kefir cheese and make Wardee’s probiotic potato salad tonight I think….
The first picture is the liquidy kefir in a piece of clean cotton…. yes, the cotton has a little hole, it’s old! The second picture is the kefir after it has drained for about an hour. After that I hung the kefir in the cotton to allow it to finish draining, like you would for jelly. Finally, I chopped up fresh basil, thyme and added it to the kefir cheese along with some sea salt and freshly ground pepper. It could be used for a sandwich dressing as well as for potato salad. We really like it because we like the tangy flavor. I normally use sour cream in potato salad so it was very nice to make this kefir cheese myself and use it.
Don’t be afraid to try new things in the kitchen! You just might find out that what you thought was going to be difficult or even impossible is gratifying, good for your family and easy to do! I’m submitting this post in the Tuesday Twister at gnowfglins.com. Pop over to see what is twisting in other real food kitchens!