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While kefir is great to consume on its own daily, cooking and preparing food with kefir is also versatile and easy. Just store it upright in the fridge so the fat cap stays in place. Because it is acidic it can be used in recipes where cultured buttermilk is called for. The lactic acid activates baking soda, making for fluffy pancakes. It is perfect blended with ice and fruit – and perhaps a little honey – to make a delicious smoothie. Because it has a subtle savoury flavour it actually makes superb dressings: fold through some olive oil, salt and a little garlic and used to dress a salad or pour over BBQ lamb.