Kefir is first and foremost a simple but wonderful thirst
quencher, to which, however, you can easily add enhancing juices,
jams, liqueurs, etc. Kefir is also suitable for flavouring soups,
sauces, salads, raw vegetables, and it makes a great party dip!
Moreover, wherever a recipe calls for milk, cream, buttermilk or
yoghurt, you may freely substitute kefir.
All the recipes can be prepared from home made kefir, either
freshly made to suit the recipe, or taken from refrigerated stock.
Remember though that while you can use any quantity of milk to make
kefir, the larger the amount of milk used, the longer it will take to
curdle or "set." Also be aware that if you use too much milk it might
go off before it ferments. If this should happen, wash the grains
well under running water and start again, using less milk. If your
kefir turns out thicker than anticipated, you can always thin it down
with milk. In such cases I prefer to use skim milk for thinning it to
the desired consistency.
- 1.5 Litres beef or chicken stock
- 50 grams flour
- 70 grams rice
- 250 grams yoghurt
- 60 grams butter or margarine
- 1 crushed galic glove
- 1 egg yolk salt dry mint cayenne pepper
- 2 tablespoons of mint
- Place rice in stock and boil until rice is
- Sautee galic in butter add flour and
- Gradually add rice and stock, stirring
- Lightly whisk yogurt and egg yolk. Add to
soup mixture gradually, stirring constantly.
- Cook until ready to boil. Add salt and
mint, remove from heat.
- In a small pan melt a tablespoon of buttter
and add cayenne pepper. Brown lightly and pour over soup.
- Stir through and serve.
- 1 leg of lamb
- 2 tablespoons olive oil
- 200 grams yogurt
- 50 grams flour
- 10 grams tomato paste
- 1 lt water
- 2 onions
- 2 bay leaves salt
- In a large saucepan, place yogurt, flour,
tomato paste and water. Whisk thoroughly.
- Add peeled onions, whole. Place on heat and
bring to a boil. Remove from heat.
- Place leg of lamb into saucepan. Place on
hot-plate until cooked.
- Remove lamb from saucepan and place on
baking dish. Pour some of the liquid from saucepan over lamb.
Place in medium hot oven until lamb browns. Remove from oven, and
allow to rest for 5 minutes. Carve and serve with remaining sauce.
Slimmers lunch in a glass.
- 1 1/4 cups carrot juice (fresh or canned).
- 1 1/4 cups Kefir.
- 1 1/4 cups tomato juice.
- Lemon slices, salt and garlic to taste.
- Blend the juices and Kefir. Chill and serve in glasses with lemon slices and salt.