Oh god that cake was frighteningly good....
I'm shunting this back to the kefir thread, as I appear to have jacked a yoghurt making one!
I've found the mesh top jar is great, as no burping required. I just strain to a jug and refresh it every day or two. The grains are big now, but not big enough to try converting some. I'm definitely liking the unhomogenised milk, it makes a much softer and thicker kefir.
Find what works for your body. Don't cheat yourself too often or too much.
A splash of double cream makes a really thick and creamy kefir - too much, though, and you'll need a spoon!
I like it that way!
Find what works for your body. Don't cheat yourself too often or too much.
Kefir cheese ice cream is great!
I made the cheese, then blitzed it with a glug of cream, a punnet of fresh raspberries frozen, excess grains and a tiny bit of honey (maybe not perfect for the kefir, but I think it was needed). It filled one of those plastic boxes from posh takeaways, about 5 or 6 portions?
It did need refreezing, and I forked through it once. Needs time out of the freezer before serving, ideally in the fridge.
Find what works for your body. Don't cheat yourself too often or too much.
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