kefir recipe

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.

Looking for a fun way to use that Lifeway probiotic kefir you have on hand? Look no further! This Healthy Chocolate Peanut Butter Protein Ice Cream will be your new go-to. Plus, this recipe is made without eggs, refined sugar-free, and vegan-friendly!

Chocolate Peanut Butter Protein Ice Cream

Tbs Cornstarch (can sub arrowroot powder or tapioca flour)

½ Cup Cacao Powder

⅛ tsp Pink Himalayan Salt

½ Cup Pure Maple Syrup

½ Cup Plain Nonfat Greek Yogurt (can sub a dairy-free yogurt)

Scoops

1¾ Cups Plain Kefir (see Note 1 for vegan/dairy-free option)

½ Cup Creamy Peanut Butter (just peanuts

Milk kefir is a cultured dairy product similar to drinkable yogurt, and homemade raw milk kefir preserves all of the beneficial bacteria and enzymes you don’t always get in a store bought version. Use this recipe to start making yours at home, and enjoy the full goodness kefir has to offer.

Homemade Kefir Recipe

Tablespoons milk kefir grains

whole milk (or milk alternative)

Measure milk kefir grains into a clean, half-gallon jar.

Add one quart of milk.

Cover the mouth of the jar with a coffee filter, tea towel, or cheesecloth and secure with a rubber band.

Let the milk kefir sit at room temperature until it is your desired thickness and sourness. This usually takes between 12 and 36 hours, based on your preference and the temperature in your kitchen. Don’t worry about leaving it out for 36 hours. The longer fermentation just means thicker and more sour kefir with more probiotic benefits.

After fermentation, strain out the kefir grains. Use the kefir immediately or keep it in cold storage (below 50°F), with a lid, for up to two weeks.

The kefir grains can be used to start a new batch of milk kefir or stored in the refrigerator. Simply place the grains in a small glass jar and pour milk or milk kefir over them to cover.

Top 3 kefir recipe recipes from across the web

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Tomato & Chickpea Salad On Green Ke...

Chocolate Peanut Butter Protein Ice...

Homemade Kefir Recipe

Top 3 kefir recipe recipes from across the web

The most viewed kefir recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato & Chickpea Salad On Green Ke...

Chocolate Peanut Butter Protein Ice...

Homemade Kefir Recipe

The most viewed kefir recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine