June 13, 2013 in Kefir
In case you missed the previous posts in the Milk Kefir series we’ve been making our way through, here are the previous posts:
- Getting Started With Milk Kefir
- Temperature & How to Choose a Culturing Period
- The Common Milk Kefir Mistake You Might Be Making
- Three Tips for Getting Your Milk Kefir Grains to Grow
- Removing the Grains from the Finished Kefir
I’d like to wrap this series up today with some thoughts on actually using that milk kefir every day, and how it can be a blessing to the busy home cook. If you choose to keep making kefir on a continual basis, then you should have plenty of it. Figuring out what to do with it all can be the next challenge.
Thankfully kefir can be used in myriad ways in the kitchen and at the table. It’s no secret that our family loves milk kefir, and certainly not solely for its tangy flavor. Learning how to use it in all sorts of ways – sweet & savory, smoothies & dips, salad dressings & drinks – really revolutionized the cultured dairy making and eating that goes on in our home.
Here’s what happened…