Kefir
Kefir is a fermented milk drink that originated in the Caucasus Mountains, where it has been consumed for centuries. It is made by inoculating cow, goat, or sheep milk with kefir grains, a combination of bacteria and yeast. The resulting beverage has a tangy, slightly sour flavor with a refreshing effervescence. Its texture is creamy and smooth, akin to drinkable yogurt, though often less thick. In cooking, kefir behaves similarly to yogurt; it can add a tangy depth to dishes, tenderize proteins when used in marinades, and contribute to the rise of baked goods due to its acidity. Its live cultures also make it a probiotic powerhouse, beneficial for gut health.
Notes
When selecting kefir, look for a product with minimal additives and a fresh expiration date. It is typically sold refrigerated and can last up to two weeks past its sell-by date if stored properly. For longer storage, consider freezing, though this may alter the texture slightly. Kefir is a dairy product, so those with lactose intolerance may find it easier to digest than regular milk due to its fermentation process. However, it is not suitable for those with a milk allergy. Handling kefir is straightforward; simply shake well before use to redistribute any separated liquid.
Uses
- Smoothies and shakes
- Marinades for meats
- Baking in place of buttermilk
- Cultured salad dressings
- Probiotic morning drink
- Creamy soup base
Replacements
- Plain yogurt thinned with milk
- Buttermilk
- Sour milk
- Kombucha (for tang, not texture)
- Fermented soy milk (for non-dairy option)
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