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What to do with dairy kefir?

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I received some kefir grains from Freecycle, and have had great success with making it. I had to put it to sleep in the fridge for a while over the summer because it was threatening to take over! The problem is, I really don't like the taste! I love the idea of it, I love making it and watching it develop, and I love looking at the weird little grains, but I just can't get used to the sourness and "offness" of it.

I've tried tasting it at 12, 24, 36, 48 hours. It was ok when I dumped a load of maple syrup and pumpkin pie spice in, but that does negate some of the benefits! I'm going to try adding a spoonful or two to my morning yoghurt but I do find the taste pervades, even through fruit smoothies.

What else can I do with it? What do you do with it? I was thinking of adding it to steel cut oats with savoury toppings, or to scrambled eggs. I know you can bake with it instead of buttermilk or similar but I'm trying to cut down on bread and cakes. Maybe I'll grow to like it, otherwise I'll have to give the little guys away again!

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  1. I use it for smoothies, in dips, to make labneh, drained so its thick like sour cream or drained more so it's like cream cheese, where buttermilk is called for, to make ice cream... I've found it to be super flexible and useful. We wouldn't be without it.

    If you don't like the sour tangy taste it might not be for you, though. If you want the benefits but not that taste you could try water kefir, which you can flavor on a second ferment and basically create a carbonated flavored "soda" like drink. We do both.

    1 Reply
    1. re: weezieduzzit

      Thanks, I like the savoury ideas. I've realised the problem is that I always taste it at room temp, when I always use yoghurt and other dairy things straight from the fridge. I'm guessing I can strain it and keep it in the fridge for a while, while the little guys get going on their next batch?