If you are over-run with kefir, strain it through a coffee filter overnight in the fridge to make what is basically a cream cheese. Sometimes this can taste a little strong, in which case filter with 50% of your home-made yoghurt to make a delicious, creamy and probiotic labneh.   

Flavour with Dukka, Ras al Hanout or garlic and herbs….

This works well for dairy, but if you’re plant based, be sure to use good quality tinned coconut cream, which strains brilliantly

Don’t waste the whey! Use it in smoothies – it’s full of probiotics and you’ll never taste the difference. Or ferment it with fruit to make a whey soda ( recipe coming soon).

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