kefir

Breaking down the simple basics of how to make easy homemade milk kefir, a probiotic-rich fermented drink that’s soon to be a staple in your kitchen!

How to Make Homemade Milk Kefir

Tbsp kefir grains

whole cow's milk (960 mL)

Large(ish) glass jug (at least 5 cup capacity)

Non-metal slotted spoon

Cheesecloth, paper towels, or coffee filters

Rubber Bands

Wide non-metal bowl

Fine mesh non-metal colander

Jar for storing finished kefir

Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!

Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of whole milk to a large glass jug.&nbsp;Cover the jug with either a few layers of paper towels or a few paper coffee filters. Secure with a rubber band to prevent any bugs or dust from getting in.

https://player.vimeo.com/video/408318508?dnt=1&app_id=122963&autoplay=1&muted=1&autopause=0&loop=1&controls=0

Kefir Step 2

Ferment: Set in a warm, dark spot (65 to 85°F / 18 to 29°C) for about 24 hours. You’ll know your kefir is done when it has slightly thickened and smells fermented. If you kefir has separated into yellowish watery-looking whey, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more milk next time.

https://player.vimeo.com/video/408318538?dnt=1&app_id=122963&autoplay=1&muted=1&autopause=0&loop=1&controls=0

Kefir Step 3

Strain: Place a wide non-metal bowl under a fine-mesh non-metal colander. Pour your finished kefir into the colander, stirring with a plastic or wooden spoon to gently force kefir through. The grains will be left.

https://player.vimeo.com/video/408318564?dnt=1&app_id=122963&autoplay=1&muted=1&autopause=0&loop=1&controls=0

Kefir Step 4

Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over.

https://player.vimeo.com/video/408318599?dnt=1&app_id=122963&autoplay=1&muted=1&autopause=0&loop=1&controls=0

Kefir Step 5

Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.

https://player.vimeo.com/video/408318632?dnt=1&app_id=122963&autoplay=1&muted=1&autopause=0&loop=1&controls=0

Kefir Step 6

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Fresh raspberries and mint are blended with cubes of frozen kefir plus a little honey for balance in this frosty, fresh smoothie.

Raspberry, Mint, and Kefir Smoothie Recipe

For the Kefir Ice Cubes:

plain whole-milk kefir (see note)

For the Smoothie:

(1 cup) fresh raspberries

mint leaves

honey

plain whole-milk kefir

Kefir ice cubes

raspberries,

For the Kefir Ice Cubes: Divide kefir between 4 slots of an ice cube tray, using about 2 tablespoons for each cube. Freeze overnight, remove from the tray, and store in a zipper-lock bag in the freezer.

For the Smoothie: In a blender, blend raspberries until a rough puree forms. Add mint leaves, honey, liquid kefir, and kefir ice cubes and blend until completely smooth. Garnish with additional raspberries, if desired, and serve immediately. 

The best thing about chocolate cake is that it doesn’t really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call “pure joy” in dessert form. You’ll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won’t regret it.

Devil’s Food Cake With Hazelnut Praline

unsweetened Dutch-processed cocoa powder

all-purpose flour (plain flour)

baking powder

baking soda (bicarbonate of soda)

salt

sugar sugar

dark brown sugar

eggs

hazelnuts

heavy cream (double cream)

mascarpone

malted milk powder,

Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.

In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It’ll look very runny at first, but will soon come together into a glossy, pourable batter.

Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).

Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don’t remove the paper). Invert it again, onto a plate, so that it’s paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.

Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You’ll use them again later.

Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.

Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.

Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).

When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

Ryazhanka, a classic Ukrainian drink, is cool, tangy and lightly sweet, like yogurt with a touch of dulce de leche. This recipe comes from Olga Koutseridi, who spent her childhood summers in Mariupol, Ukraine, where vendors sold chilled ryazhanka that she’d guzzle after a day at the beach. The slight caramel flavor comes from slowly baking whole milk, which can be done in the oven or a slow cooker, before mixing it with a fermented starter like sour cream or kefir. 

Ryazhanka (Fermented Caramelized Milk)

milk

If using an oven, heat to 225 degrees. Place the milk in a Dutch oven (if baking the mixture) or large, heavy saucepan (if using a slow cooker) and bring to a simmer over medium heat, stirring from time to time so the milk doesn’t scorch. It will take about 15 minutes to get to a simmer.

Transfer to the oven, if using, and bake, uncovered, until the top is a deep caramel brown, about 6 hours. If using a slow cooker, transfer the milk to the slow cooker, cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the top is caramel brown. You can discard or save the skin that develops on top of the milk, refrigerating it in an airtight container. Traditionally, the skin is served on top of a glass of ryazhanka. 

Transfer the cooked milk directly to jars or first to liquid measuring cups to cool the milk and determine how much you have. Let cool at room temperature, uncovered, to 115 degrees. You do not want to add kefir to hot milk, as the heat will kill the bacteria. Add 1 tablespoon kefir for every 2 cups cooked milk. (You’d use 1 tablespoon kefir per pint jar, 2 tablespoons per quart jar, or 3½ tablespoons kefir total for 7 cups cooked milk.) Stir or whisk the kefir until fully incorporated. If the mixture isn’t already in jars, divide among jars. Cover the jars with coffee filters and secure around the tops with rubber bands or string. 

Leave the jars in a warm place until the ryazhanka develops a consistency that’s thicker than kefir but thinner than yogurt, 24 to 48 hours, depending on the temperature of your kitchen. You might see some separation between liquid and solids. The flavor will be both sweet and sour from the fermentation. Cover the jars with their lids and refrigerate until chilled. The ryazhanka can be refrigerated for up to 7 days.

Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer. 

Chebureki

beef

pork

black pepper

plain kefir, plus more as needed

all-purpose flour,

240 milliliters plus 1 tablespoon cold water

Peanut oil oil,

Make the meat filling: Place the chopped onion in a food processor and process until it is very fine and has started to release moisture. Transfer the onion to a large bowl. Add the beef, pork, black pepper and salt, and mix very well. Gradually add kefir to the mixture and mix it into the meat using a spoon. The consistency should be pourable and almost soupy, not stiff. If necessary, add more kefir, 1 tablespoon at a time, to achieve the desired consistency. Cover mixture and place it in the refrigerator to chill for 1 hour. 

Make the dough: Place 3 cups of the flour in a large bowl. Add the fine salt and mix with a fork. Add the water and mix until combined. Sprinkle a work surface with some of the remaining flour and knead in the rest of the flour little by little (you may not need all of it), until the dough is pliable and not sticky, about 15 minutes. (The dough should spring back when you make a slight indent with your finger.) Shape the dough into a ball, place in a bowl, cover tightly with plastic wrap and let rest for at least 1 hour. 

Set up your frying station: Pour 2 inches of oil into a wok or a Dutch oven. Line a sheet pan with a wire rack and some paper towels to absorb any excess oil from the finished chebureki. Heat the oil over medium-high until the temperature reaches between 350 and 375 degrees.  

Divide the rested dough into 12 pieces and roll them into balls. (The dough should be pliable and shouldn’t need much flour.) Flatten the pieces into disks and cover with plastic wrap so they don’t dry out. Working with one piece at a time, lightly dust the counter with flour and roll out the dough into a very thin round about 8 inches in diameter. (You should be able to read text through the dough.)

Place 3 level tablespoons of filling on one side of the round and spread it into a thin half-moon, leaving a 1-inch border around the filling. Make sure not to add too much filling! Overfilling increases the risk of leakage during frying. 

Fill a small bowl with water, and using your finger, dampen the edges of the whole round to help seal the cheburek. Fold the dough over the side with the filling, trying to make sure there are no air bubbles between the filling and the dough to help decrease the chance of bursting. Press the edges to seal tightly, then seal them completely with a fork. Use a pasta wheel or paring knife to trim off any uneven edges, if you like. 

Once the oil is at 350 degrees, carefully lower the shaped cheburek into the oil and fry until the dough is golden brown and bubbly, about 2 minutes per side. Using tongs or a large slotted spatula, transfer the fried cheburek to the rack. Repeat shaping, filling and frying with the remaining dough and filling. 

Let the cheburek cool slightly, then dig in! These are best eaten hot. Enjoy with a glass of <a href="https://cooking.nytimes.com/recipes/1023161-ryazhanka-fermented-caramelized-milk">ryazhanka</a> or kefir.

Soft and chewy, with just a bit of crunch, these muesli bars make a mighty satisfying breakfast or snack.

Muesli bars with honey and seeds

pepitas

quick oats (see

hemp seeds

fine sea salt

unsalted butter

natural almond butter (see tips above)

brown or coconut sugar

runny honey

Preheat the oven to 180˚C (or 160˚C fan). Line an 18cm x 23cm baking tray (one with raised sides — see tips above) with baking paper.

Lightly toast the pepitas in a skillet over low heat, shaking the pan every now and then (this should take 5–10 minutes).

Meanwhile, place the oats, hemp seeds and salt in a large mixing bowl. Once the pepitas are toasted, add them to the mixing bowl.

Melt the butter in a small saucepan over low heat. Turn the heat off and add the almond butter, stirring well (the warmed butter should help melt any lumps present in the almond butter). Add the sugar and honey and stir well.

Pour the butter and honey mixture over the oats. Stir well to combine.

Tip the mixture into the prepared baking tray and pack tightly by pressing down firmly with a silicone spatula or the back of a large spoon (moisten the spatula/spoon with water to help stop the mixture sticking).

Bake in the oven for 18–22 minutes until golden (the edges will be darker than the middle, but you want some golden colour across the middle).

Remove the bars from the oven and allow them to cool completely in the pan (1–2 hours) before slicing into bars. Store in the fridge (wrapped tightly or in an airtight container) for up to five days.

Если вы любите сочную мясную выпечку, вы точно оцените этот рецепт. Сегодня мы хотим предложить вам приготовить мясной пирог на кефире. Для этого ...

Мясной пирог на кефире

Кефир 500 мл.

шт.

Масло сливочное 100 гр.

Соль 0,5 ч. ложки

Разрыхлитель 11 гр.

Пшеничная мука 400 гр.

Свинина 300-400 гр.

Перец черный молотый По вкусу

Зелень По вкусу

В большую миску разбиваем два яйца. Перемешиваем их при помощи вилки и вливаем растопленное сливочное масло. Масло можно растопить на водяной бане либо же в микроволновке. Однако, учтите, что масло должно обязательно остыть и только после этого его можно вливать к яйцам. Горячее масло вливать категорически нельзя.


В миску с будущим тестом добавляем соль и кефир. Кефир в обязательном порядке должен быть комнатной температуры. 


Хорошо просеиваем муку, добавляем к ней пакетик разрыхлителя. Перемешиваем муку с разрыхлителем и небольшими порциями начинаем вводить в тесто. 


Вымешиваем тесто, которое по консистенции будет гуще, чем на оладьи. Такое тесто невозможно раскатать в пласт и его придется просто заливать в форму для выпечки.

При помощи мясорубки измельчаем мясо до состояния фарша. Вы можете взять любое мясо, которое вам больше нравится. 


Добавляем в фарш пропущенную через мясорубку луковицу. Также добавляем по вкусу соль, зелень и черный молотый перец. Все перемешиваем.


Форму для выпекания застилаем специальной пергаментной бумагой или просто смазываем растительным маслом. Выливаем в форму половину от общей массы теста и при помощи ложки равномерно распределяем тесто по форме.

Выкладываем на тесто начинку и слегка вдавливаем ее в тесто.

Сверху на начинку выливаем оставшееся тесто. По желанию пирог можно смазать взбитым желтком и посыпать кунжутом. Отправляем пирог в духовку, разогретую до 180 градусов. Время выпекания около 40 минут.

Готовый пирог достаем из духовки. Как только он остынет, вынимаем его из формы и подаем к столу. 

https://www.youtube.com/watch?v=3onYV855sdc

Сегодня мы хотим предложить вам рецепт очень простого, но неимоверно вкусного пирога, на приготовление которого вам не придется тратить много ...

Пирог с абрикосами на кефире

Пшеничная мука 300 гр.

Сахар 200 гр.

Кефир 150 мл.

Растительное масло 120 мл.

Разрыхлитель 10 гр.

Абрикос 400 гр.

Ванильный сахар 1 ч. ложка

Приготовление теста начнем с того, что в глубокую миску вобьем три яйца. Добавляем к яйцам сахар и ванильный сахар. Взбивать такое тесто не нужно, поэтому вы вполне можете обойтись обычным венчиком или даже вилкой. Перемешиваем все ингредиенты.


Вливаем в тесто 150 мл. кефира. Учтите, что кефир должен быть комнатной температуры. Также не забывайте, что чем жирнее вы возьмете кефир, тем более пышным получится ваш пирог. Еще раз все перемешиваем.

Вливаем в тесто растительное масло и еще раз все перемешиваем. 

Просеиваем муку, смешиваем ее с разрыхлителем и начинаем небольшими порциями вводить в тесто. 


Вымешиваем тесто, которое по консистенции будет немного гуще, чем обычно готовят для оладьей. 


Форму для выпекания смазываем растительным или сливочным маслом и переливаем в нее наше тесто. 

Абрикосы моем, разделяем на половинки и удаляем косточки. Выкладываем абрикосы на тесто серединками вниз. Стараемся немного вдавить абрикосы в тесто. Отправляем пирог в духовку на 30-40 минут. Духовку нужно предварительно разогреть до 180 градусов.


Готовый пирог выкладываем на блюдо, а когда он остынет, разрезаем на куски, посыпаем сахарной пудрой и подаем к столу.


https://www.youtube.com/watch?v=wYE4bVpNRvE

A nice, filling salad with a kefir-packed dressing that's so good you could drink it. This is what summer's all about.

Tomato & Chickpea Salad On Green Kefir Dressing

Jar of Chickpeas (700 grams)

Mix of Small & Large Tomatoes

Salted Cashews

Tbsp Pul Biber

Tsp Cumin Seeds

Cucumber

Tbsp Pomegranate Molasses

Lime

5-6 Anchovies (Optional)

Avocado

Bunch of Chives (20 grams)

Bunch of Basil (25 grams)

Yeo Valley Organic Kefir Natural Yogurt

Salt

Black Pepper

Scoop the avocado into a blender. Add the chives, half the basil leaves, anchovies and lime juice with 50ml of olive oil, blend until smooth. Taste and season with salt and pepper.

Pour the Yeo Valley Organic Kefir into the dressing, giving it a quick whizz until mixed. Taste and season with salt and pepper. Set aside in the fridge.

Drain the chickpeas and add to a bowl. Trim and roughly cut the tomatoes into bite-sized chunks, then lightly salt them. Trim, halve and scoop the seeds out of the cucumber, then, chop into 1cm half moons, add to the chickpeas. Roughly chop the salted cashews.

In a small saucepan, add 70ml of oil with the cumin seeds and heat up. Once the cumin starts to shimmer, remove from the heat and stir the nuts and pul biber through. Let cool down slightly.

Pour the nutty chilli oil onto the chickpeas and cucumber. Stir through the molasses or glaze, tomatoes until coated.

Pour the yoghurt dressing onto the bottom of a sharing dish or plates and spoon over the tomato and chickpea salad, making sure to drizzle over the chilli oil. Scatter any remaining basil leaves over.

Make kefir at home with just two ingredients!

Easy Homemade Kefir

whole milk (NOT ultra-pasteurized)

kefir grains

quart-sized mason jars

Mesh strainer, plastic (not metal)

Silicone spatula

Coffee filters

Rubber bands

berries

vanilla

keto confectioners sweetener

Kefir is a fermented milk drink with nutritional and probiotic benefits with a slightly sour taste, made using a culture of yeasts and bacteria, but most people think of it more simply as drinkable yogurt. Kefir is simple to make a great addition to smoothies.All you need to make kefir at home is some kefir grains, milk (organic, pasteurized or raw- not ultra pasteurized), kefir grains, clean napkin for covering + rubber band,&nbsp; strainer and storage container with lid.

How to Make Kefir at Home

whole milk (pasteurized

In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.

After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.

Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over&nbsp; kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.

https://www.youtube.com/watch?v=pIH6yXDxaM8

Have you ever wondered how to make kefir? Of have you heard of kefir? Technically, it is a fermented milk drink with a slightly sour taste, made using a culture of yeasts and bacteria, but most people think of it more simply as drinkable yogurt. You can buy kefir at most grocery stores or you make it yourself!

All you need to make kefir at home is some kefir grains, milk (organic, pasteurized or raw- not ultra pasteurized), kefir grains, clean cotton cloth  for covering + rubber band,  fine strainer and 2 clear glass storage containers, one with lid.

Once you make the kefir you can drink it plain, in smoothies, pour it over fresh fruit or in a breakfast parfait, use it in salad dressings or in baking in place of milk, buttermilk or yogurt.

Ingredients
1 teaspoon kefir grains
1 cup whole milk pasteurized or raw, not ultra-pasteurized

Instructions
In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.

After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.

Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over  kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.

Recipe Notes
Kefir can be stored in a sealed container in the refrigerator for up to a week. 

To take break from fermenting kefir, store kefir grains in a fresh batch of milk for up to a month.

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Top Tags

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Easy Homemade Kefir

How to Make Kefir at Home

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The most viewed kefir recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine