Kefir

[Binky Profile]

I saw several cartons of this in the local Polish shop.

It was on the check-out counter top, not in the fridge.

I have a vague memory of reading about this - is it a yogurt style of drink?

Can you cook with it, and if so, what recipes would it suit?

[Puss-in-boots Profile]

Hi binky

I hope you don't mind but I googled it as I have never heard of it but apparently it's a live culture which by the look of it resembles cauliflower but it is also as you thought a yogurt drink too.

Sorry I couldn't be of more help.

[Renée Profile]

I've heard of Kefir, Binky, so looked it up. There is plenty of information on this website and I hope that it will be helpful:

http://www.kefir.net/

[Gillthepainter Profile Website]

I had a go with the kefir.
It's an age old form of culture and dairy. Think roaming nomads.

It's a funny strain of white cottage cheese type of growth, that multiplies very quickly. A teaspoon in milk, will be a tablespoon the next morning.

I didn't stick with it, as you need to add sugars to it to make it palateable.
It's lip pukkeringly sour.
And I don't want to use added sugars if you will.

Think buttermilk sour.

I think I've still got my culture in the freezer just in case.

[Binky Profile]

Very interesting. If it's like cottage cheese, then I think I will like it.

I used to make a dessert called curd tart years ago, but haven't seen curds on sale for a long time. I think I will have a go with the kefir.

What put me off buying when I saw it in the deli was that it wasn't refrigerated, but I will look out for better examples (maybe it was on offer or something, and that's why it was on the check-out counter).

[Stokey Sue Profile]

Very interesting. If it's like cottage cheese, then I think I will like it.

I used to make a dessert called curd tart years ago, but haven't seen curds on sale for a long time. I think I will have a go with the kefir.

What put me off buying when I saw it in the deli was that it wasn't refrigerated, but I will look out for better examples (maybe it was on offer or something, and that's why it was on the check-out counter).

The kefir I have tasted was liquid, more a substitute for buttermilk than curds in cooking, a tangy liquid - it's the culture that comes in lumps (known as grains) not the whole volume of milk I think

I thought I'd posted earlier - I ony tried it when they were promoting it in Whole Foods Market
I wasn't overwhelmed

It's supposed to be very good for you (friendly bacteria, probiotics) but I'd assume if you cook with it, you kill them off

It's also very expensive usually

[Gillthepainter Profile Website]

Ah, the culture looks like cottage cheese.

But it is the milk you harvest.
You can use the bio milk to make cheese and leaven bread amongst other things - which was why I was interested, for the bread making.
For the viable ferment.

But I didn't take it further when I realized sugar was going to be part of the process.

[kavey Profile Website]

Much too sour for me too.

[Joanbunting Profile]

Doesn't appeal to me at all I'm afraid. Anything remotely like yogurt or milk makes me go all peculiar (or even more than usual)

[Gillthepainter Profile Website]

Well some things just do not hit the spot.

Although I am an absolute yoghurt fan.
My idea of a super treat is a starbucks coffee with their yoghurt granola pot.

[Renée Profile]

Kefir was mentioned in the September issue of Top Santé, which is a good issue, by the way. A reader was asking if fermented foods were beneficial for the gut. Fermented milk, such as kefir contain beneficial yeast as well as friendly probiotic bacteria.

[kavey Profile Website]

I adore yoghurt and I love lassi (sweet rather than salty), and happy to eat a huge bowl of natural yoghurt with fresh fruit or a dollop of honey or maple syrup. So it's not yoghurt I don't like, it's the sourness of kefir, it's much stronger than natural yoghurts I buy.

[IrinaUrsu Profile]

I'm not sure you can cook it.
I drink this every time I have the chance...sometimes I add a bit more salt.
It's just delicious, so light and refreshing!

[Binky Profile]

I have revived this thread to say that I have been drinking kefir now for about 4 weeks. I make a kale or mango smoothie every morning and use the kefir as the liquid addition instead of regular or nut milk. It makes a delicious drink on its own too, not sour at all.

It isn't expensive - 99p a litre at the Polish shop. I get three litres at a time as we both like it and it sells out fast. It's helping me with my weight control and my insides have never been as comfortable!

[Renée Profile]

That's good news, Binky. Unfortunately, there are no Polish shops in my area. I could have added it to smoothies.

[Renée Profile]

Speaking of kefir, I've just come across this from Dr Michael Mosley on MSN news.

Any food tips you could share with us?

"Yes, my new thing is kefir, it's best described as yoghurt on steroids and together with some berries it's very tasty indeed."

[Pampy Profile]

I noticed Kefir being sold in Sainsbury's - 250ml bottles, which work out at at £6.40 a litre!

[Renée Profile]

Ouch! That's expensive, Pampy! It's possible that it might cost less at Polish shops. It can be made at home, I believe, but I won't be doing that.

Update: Yes, you did say that it was much cheaper at the Polish shop, binky.

https://happykombucha.co.uk/collections/live-kefir

[Uschi Profile]

I think you can get a milder kefir if you leave the jar with the culture in a cool place. Then they work more slowly and it takes more time, but the Kefir is milder. The warmest place in your fridge will do, but it may take up to six days to get results.

I remember kefir from the '80s. We had kefir brewing, and Hermann sitting next to it and later some kombucha, too, but it all fell by the wayside eventually.
You can buy fresh yeast everywhere and kefir, too. Even a kombucha type drink.

The Russian supermarkets probably have different varieties of it.

[Gillthepainter Profile Website]

Ditto Uschi.
My micro-brewing days seem to be history now. Shame really, I used to get a bit of a buzz from it all.

Keffir I struggled with, as I don't like to add sugar to things - but keffir needs it.

This is my chum's keffir, she gave me some and I used it for a time.
I actually thought I still had it in the freezer, but I've cleared it out at some point: