8 March 2008
The kefir‘s still the same. Still tastes the same. Still smells the same. Still looks the same – except a little bigger.
If you read my last post on kefir, you know that we just received it recently. If you did not read it, and you don’t know what kefir is, you might want to read it.
Kefir can be used interchangably with milk, buttermilk, and sour cream, there will only be a slit difference in texture most of the time. Before we had only used it in smoothies. Now, we’ve used it as an ingredient in several different things:
Crumb Cake – Momma replaced the buttermilk in our crumb cake with kefir. I didn’t really notice a difference, since we hadn’t made that dessert in a while. So, I’m not sure what difference it actually made, but from my recollection it was more moist.
Pudding – This is highly not recommended. We replaced milk with kefir in an instant box mix – it tasted quite nasty. Actually, it was almost like carbonated pudding. Very sour.
Corn Muffins – Instead of using sour cream, Momma used kefir. The first batch (a dozen muffins) she simply replaced it, and they came out a bit extra grainy, as well as a tiny bit sour. Then Momma did another batch (two dozen muffins), tweaking the recipe, and they were simply perfected. The muffins even tasted better than before with the sour cream.
Making kefir is actually much more affordable than using sour cream. If you are interested in growing your own kefir culture, please visit From Field’s and Gardens.
