YOGURT, KEFIR, KOMBUCHA, BUTTERMILK RECIPES
Here are some of my favorites recipes. Enjoy!!
***Note: Use sieves and spoons made out of plastic or wood only. Metals can disturb the growing of the micro-organisms. Constant contact with metal can result in damaging the cultures.
KOMBUCHA MARINADE: pork, beef, chicken, fish
Ingredients :
1 Kg (your favorite meat)
1 onion
4 pepper grains
2 grains of clove pepper
1 clove
1 small bay leaf
500ml Kombucha vinegar
pepper cummin 2 crushed garlic
salt
preparation : Put the meat into a bowl. The sliced onion and the spice marinade have to be put on top of it. Spill the Kombucha vinegar over the meat. Let the bowl rest for 4-6 days in a cool and dry place. Heat the dripping and roast the meat gently in a pot. Remove the meat from the pot and use as much marinade or Kombucha liquid as you desire. Sieve the sauce and adjust to you personal taste. Try variations with side dishes. |
REFRESHING KOMBUCHA PUNCH:
| Ingredients : 1 litre of Kombucha beverage
1 bottle of sparkling or non sparkling wine
1 cup of mixed fruit
1 cup of strawberries
1 Orange
1 Lime
ice cubes preparation : Mix the Kombucha beverage with the wine bottle. Add the fruits and adjust the taste by adding some mineral water (optional). If the Kombucha is sour you want to use smooth sparkling wine. Add the orange and the lime (cut into thin slices). Then add the ice cubes and the punch is ready. |
KOMBUCHA VINEGAR: Ingredients : 1 litre of Kombucha beverage
1 Kombucha fungus
30g fresh dill
15g fresh basil (ANOTHER VATIATION: garlic, rosemarry. ) preparation : Let the Kombucha beverage fermentate another 4 weeks. After this time you will have pure and mild Kombucha vinegar (it may already be used as a substitute for wine vinegar). Clean the herbs and hackle them, after which you add them to the Kombucha beverage. Let this rest for another 3 weeks. Remove the herbs and fill the vinegar into bottles. Note: Since the fermentation process will not have completed entirely it is possible that the beverage becomes somewhat sour. It is not recommended for the conservation of sour vegetables. |
    
BLUEBERRY/STRAWBERRY KEFFIR DESSERT: Ingredients :
1 cup Kefir
1/4 cup of strawberries ( fresh or frozen ) 1/4 cup of blueberries (fresh or frozen)
2 portions of organic vanilla sugar or pinch of stevia powder
1/4 teaspoon of cinnamon
100ml whipped cream preparation :
Scrunch the strawberries using a fork (or put them into a mixer). Add the Kefir and the cinnamon as well as the vanilla sugar – stir real well . Add some whipped cream at the top. It tastes the best if chilled.
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KEFIR ROLLS ingredients :
500 g flour
1 tea spoons of salt
300 g of Kefir
30 g of yeast preparation :
dissolve the yeast in the lukewarm Kefir. Add the flour and the salt and pound real well. Let the pastry rest for an hour or so. Pound again and shape some 10 rolls. Let the rolls double their size, spread with water and bake with 170 degree Celsius in the oven until they are golden brown.
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DELICIOUS KEFIR COCKTAIL Ingredients :
1 cup Kefir drink
1 cup orange juice
ice cubes Variable ingredients :
4cl Curacao
4cl Campari
4cl Cocos li queur
4cl chocolate liqueur preparation :
give the corresponding liqueur into the cocktail glass. Let the Kefir and the orange juice (in equal parts) flow slowly over the spoon into the glass. Fill the glass with ice cubes and garnish with fruit.
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MATSONI YOGURT SOUP
Ingredients
- matsoni - 1/2 litre,
- onions 1,
- Butter 50g,
- Water 2 tea-glasses,
- Eggs 2,
- Wheat flour -2 table-spoonfuls,
- greens - 2 shoots each.
Preparation:
Beat matsoni, water and wheat flour.
Stew shredded onions in butter in a sauce-pan, pour the beat mass over and boil for 15 min, stirring it frequently with a spoon.
Then still stirring slowly pour the beat egg, into the sauce-pan and without bringing it to the boiling point remove the sauce-pan from the fire.
Immediately add shredded coriander, dill or estragon.
Add salt to taste.
TRADITIONAL KHACHAPURI (BEST KNOWN AS GEORGIAN CHEESE BREAD)
This Georgian traditional dish comes in many variants. This recipe is made with Matsoni yogurt (Bulgarian or Greek yogurt is ok). Khachapuri can be found at numerous snack kiosks and from street traders at markets or subway stations.
Serves: 4
Ingredients
The Dough
1 1/4 cups full fat yogurt
1 egg
1/4 teaspoon baking powder
1/4 teaspoon salt
3 1/2 cups whole wheat flour
The Filling
9 ounces mozzarella cheese
9 ounces cream cheese
1 egg
1 1/2 tablespoons butter
salt, to taste
butter, for frying
Preparation:
- Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
- Leave the dough to rest for 30 minutes.
- Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
- Season with salt, if needed, and divide into 4 balls.
- Shape the dough into 4 balls also and roll these out to form 8 inch circles.
- Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
- Carefully press the dough flat into a circular shape until each will fill a large skillet.
- Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
- Cut each flat loaf into 4 portions and serve hot.
RICE YOGURT SOUP ( MATSONI, BULGARIAN, GREEK IS OK)
Serves: 4
1 1/2 cup plain yogurt
1cup rice
1 onion ( minced)
some garlic (minced) *optional
1oz butter
1/4 cup chopped dill
1/4cup of fresh chopped cilantro
3cups of water
salt to taste
Preparation:
- Boil rice in two cups of water for 10 min.
- Add one cup of water to yogurt and blend very well until the mixture is smooth and watery.
- Mince onion then add butter saute' until lightly gold.
- Stir onions into the boiling rice.
- Slowly stir yogurt into the rice and bring it to boil.
- When rice is cooked add dill and cilantro. Garnish with some cilantro
BUTTERMILK/ OR KEFIR/ OR PIIMA CULTURED MILK SMOOTHIE
Serves: 3 cups
Ingredients:
1 ¼ cups whole-milk buttermilk
1 ripe banana or 1/2 cup berries *fresh or frozen
2 tablespoons coconut oil
1 egg yolks
Pinch of stevia powder, or 3 teaspoons of honey or organic sugar
1 teaspoon vanilla extract *optional
Some nutmeg *optional
Smoothies made with good quality cultured milk make a healthy snack, quick breakfast or strengthening
meal for invalids. Commercial smoothies contain soy protein powder and sweeteners.
This natural recipe is easy and quick to make at home.
Just place all the ingredients in blender and process until smooth.
KEFIR CHEESE
Preparation:
1. Let the freshly strain kefir remain at room temperature for at least 4 more hours
You will see the curds (milk protein) separate from the whey
2. Line a strainer with cheesecloth. Place strainer, over a bowl and pour the curds and whey
mixture through the strainer. The strainer will catch the curds and the whey will go into
the bowl. Place the bowl and strainer into your refrigerator and let it drain overnight.
Store in a covered container for up to 5 days.
**Note: Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited.
You cannot then bring it back out to room temperature to turn into cheese.
Kefir cheese or cream cheese is a healthy and delicious snack, use it with bread, crackers, vegetables. You can flavor the cheese with garlic, salt, chopped chives, fresh herbs etc. *be creative. Kefir cheese can be tossed into salads.
Whey Uses:
Kefir whey is excellent as an additive for soaking all your grains before cooking them . This makes them more digestible
and releases the phytic acid. Add several tablespoons of the microflora-rich whey can be added to your soaking
water.
Kefir whey can be used in smoothies too.
Kefir Cheese can be kept 1 week in the fridge.
**When making kefir at home you can choose the best kind of milk for your body: whole, low-fat, non-fat,
goat or soy milk.
!!!! MORE RECIPES COMMING SOON!!!!!