If you culture milk kefir, you may quickly become overwhelmed with the amount of kefir you produce, especially in warm weather. Did you know that milk kefir can be used in baked goods and a long list of other recipes? The properties of milk kefir make it ideal to use in a variety of ways.
Milk Kefir Properties
Acidity: The natural lactic acid present gives milk kefir its tang, which is helpful in recipes that call for vinegar or buttermilk
Fat Content: Because milk kefir made from whole or 2% milk contains some fat, milk kefir can add richness to a recipe or substitute for another fat ingredient.
Protein Content: Be cautious when substituting milk kefir for sour cream. Sour cream in a cooked recipe almost never curdles because it contains mostly fat, with very little protein. Milk kefir may curdle if cooked too long or at too high a temperature, due to the higher protein content. Save it to add just at the end of the cooking time.
Beneficial Bacteria: Milk kefir contains beneficial bacteria, which can help to break down or predigest different ingredient or foods. Once cooked, the bacteria will be killed.
Using Milk kefir in Recipes:
- Substitute it for buttermilk in any recipe.
- Use it as a marinade. Milk kefir can be used to tenderize and flavor meat. Or dip chicken in milk kefir before breading it, for a juicier piece of fried chicken.
- Use it in frozen treats. Milk kefir can be substituted for milk in frozen recipes like ice cream, popsicles, and smoothies.