After you've gotten the hang of making straight kefir and kefir yogurt (kef-gurt??) you can go one step further and make yogurt cheese. All you do is let the kefir drain for 12-24 hours longer than you need to to make spoonable yogurt. It makes a wonderfully tangy thick cream cheese-like spread. We've not flavored ours yet, but it is great with blueberry jam or honey on fresh home made pita bread ;-)
Have you tried making kefir? What else have you done with your kefir/grains?
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