Kefir Recipes

8/10/2019 Kefir Recipes

1/109


2/109


3/109

Kefir Recipes

KEFIR RECIPES, 2ndEdition

Copyright 2011 by Cultures for Health. All rights reserved.Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or b

any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, an

recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health

First Publication: November, 2009.

Current Edition: October, 2011.

Publisher: Cultures for Health

13023 NE Highway 99 Suite 7-4

Vancouver, WA 98686

This book is also available through the Amazon Kindle store.

For more information on making Kefir or other cultured and fermented foods, please visit culturesforhealth.com.


4/109


5/109

Disclaimer

The ideas, concepts, and opinions expressed in this book are intended to be used for educational purposes only. This book i

sold with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intende

to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury.

It is imperative to use good judgment when consuming Kefir and to never consume any Kefir that looks, tastes, or smel

unpleasant. Further, before consuming Kefir or any other fermented or cultured food, you should receive full medicclearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, los

or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of th

material in this book. If you do not agree with this disclaimer, you may return the book to the publisher for a full refund.


6/109


7/109

Contents

Basic Recipes

Kefir Recipes 1

Disclaimer 2

Contents 3

Strained (Thickened) Kefir 6

Kefir Cream 6

Kefir Whey 7

Kefir Sour Cream 8

Kefir Butter 8

Kefir Cheese 9

Herbed Kefir Cheese 9

Kefir Leban in Ol ive Oil 10

Sweetened Kefir 11

Fruit Kefir 11

Vanilla Kefir 12

Chocolate Kefir 12

Creamsicle Kefir 12

Creamy Grape Kefir 13

Carrot Kefir 13

Chai Kefir 13

Apple Pie Smoothie 14

Banana Smoothie 14

Basic Fruit S moothie 15

Blueberry Smoothie 15

Cranberry Antioxidant Smoothie 16

Orange Smoothie 16

Pumpkin S moothie 17

Watermelon S moothie 17

Pineapple Banana Smoothie 17

anana mango Smoothie 18

Creamy Herb Kefir Dressing 19

Creamy Garlic Salad Dressing 20

Green Goddess-style Kefir Dressing 21

Creamy Kefir Black Peppercorn Dressing 21

Creamy Kefir Horseradish Dip 22

Kefir Ranch Dip 22

Kefir Artichoke Dip 24

Sun-dried Tomato, Basil, Hazelnut and Kefir Dip 24


8/109

Blue Cheese and Walnut Kefir Dip 26

Turkish Kefir Dip 26

Kefir Biscuits 27

Kefir Banana Bread 28

Chocolate Kefir Bread 29

Apple Spice Kefir Bread 30

Cinnamon Kefir Bread 31

Dill Kefir Bread 32

Blueberry Kefir Muffins 32

Oatmeal Kefir Muffins 33

Whole Grain Kefir Pancakes 34

Apple Cinnamon Kefir Pancakes 35

Kefir Ice Cream 36

Soft Kefir Cookies 37

Kefir Chocolate Chip Cookies 37

Kefir Dessert Sauce 38

Coconut Milk Kefir 39

Coconut Milk Kefir Ice Cream 40

Coconut Water Kefir 41

Blueberry-Pomegranate Water Kefir 41

Grape Juice Kefir 42

Water Kefi r Lemonade 42

Water Kefir Smoothie 43

Cherry Water Kefir 43

Raspberry Juice Kefi r 43

Orange Zest Water Kefir 44

Cream S oda Water Kefir 44

Herbal Infusion Water Kefir 44

Fruit Flavored Water Kefir 45

Apple Juice Kefir 45

Water Kefir Soda 46


9/109

Basic Recipes


10/109

Strained (Thickened) Kefir

Ingredients:

Milk Kefir Cheesecloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off fo

2-4 hours depending on the thickness desired (generally the consistency of yogurt or sour cream).


11/109

Kefir Cream

Ingredients:

Milk Kefir Grains(orpowdered Kefir Starter Culture) Cream

Place the kefir grains in the cream and allow the cream to kefir for 12-48 hours. When the desired consistency and taste

achieved, remove the kefir grains and place the grains in fresh milk. Kefir Cream can be used to make Kefir Butter.
http://www.culturesforhealth.com/milk-kefir-starter-culture.htmlhttp://www.culturesforhealth.com/milk-kefir-grains.html


12/109


13/109

Kefir Whey

Ingredients:

Milk Kefir Cheese Cloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off fo

2-24 hours. The longer the draining period the more whey it will produce and the thicker the kefir will become. Use th

resulting kefir in place of yogurt, spreadable cheese or cream cheese in recipes depending on the finished consistency.

Kefir Whey can be used for soaking grains or when culturing vegetables (e.g. sauerkraut, pickles, beet kvass, etc.) or makin

lacto-fermented condiments and salad dressings.


14/109

Kefir Dairy ProducTS


15/109

Kefir Sour Cream

Make Kefir Creamwith Heavy Whipping Cream. Makes a wonderful probiotic substitute for Crme Fraiche or convention

Sour Cream.


16/109

Kefir Butter

Ingredients:

Kefir Cream

Remove the cream from the fridge and allow it to come to room temperature. If using a Kitchen Aid Mixer, place the bow

in the freezer for a few hours prior to making butter. Place the cream in the bowl and turn the mixer on as high as you ca

without splattering the cream. Watch the mixture carefully. Within a minute or two, the cream will have thickened a bit an

you should be able to increase the mixer speed. Continue to watch the cream carefully as a cold bowl and room-temperatur

cream should set to butter quickly. Once this happens, its very easy to spray the remaining liquid (traditional buttermilk) a

over the kitchen so be sure to turn the mixer down when needed. Once chunks of butter form, slow the mixture down

allow the chunks to come together.

If making butter by hand, simply pour the pint of cream into a quart size jar with a lid. Shake the cream vigorously (good jo

for kids) until small balls of butter form. Then slow down the shaking so the balls of butter can clump together.

Remove the butter to a small bowl (or just your hands). Wash the butter with filtered water, pressing out any remainin

buttermilk with a spoon. When the water runs clear, the butter should be free of buttermilk. This portion of the process

very important as leaving buttermilk in the butter will cause the butter to spoil quickly.

Salt the butter if desired (Tip: if you accidentally over-salt the butter, just rinse it under water to remove the excess salt). Yo

can also add herbs if desired.

Wrap the butter in wax paper and store in the freezer, fridge or on the counter (butter will spoil at room temp within a few

days so use it quickly).


17/109

Kefir Cheese

Ingredients:

Milk Kefir Cheese Cloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off.

Soft Spreadable Cheese:Drain for 6-12 hours depending on the consistency desired.

Kefir Cream Cheese:Drain for 12+ hours depending on the consistency desired.

Hard Chee se :Drain for 12+ hours then wrap the cheese in the cheese cloth and place in a colander. Weight the chees

down to press out more whey. Use a plate with canned food as weights. Start with minimal weight increasing the amount o

weight every few hours until the cheese stops dripping. Hard kefir cheese is generally crumbly and can be grated lik

mazithra or similar-style cheese.


18/109

Herbed Kefir Cheese

Ingredients:

Kefir Cheese(soft spreadable consistency) Fresh or Dried Herbs (use your favorites; French Herbs or Herbs de Provence work well)

Combine the herbs and cheese. Serve as a soft cheese spread on crackers, bread, etc. Also makes a wonderful vegetabl

dip.


19/109


20/109

Kefir Leban in Olive Oil

Ingredients:

Kefir Cheese, well salted (cream cheese consistency) 1 2 cups Olive Oil

Form the kefir cream cheese into balls about 1.5 inches in diameter. Place the kefir leban balls in a jar. Pour the olive oil i

the jar to submerge the kefir leban balls. Be sure to leave an inch or two of head room. Place a tight lid on the jar. Store a

room temperature for up to a few weeks.


21/109

Flavored Kefir Recipes


22/109

Sweetened Kefir

Ingredients:

1 cup Kefir Sweetener of your choice to taste; options include:

2 tsp. Sugar (Sucanat or Rapadura work well)

1 tsp. Raw Honey or Agave

1 tbsp. Maple Syrup

Blend together and serve.


23/109

Fruit Kefir

Ingredients:

1 cup Kefir cup 1 cup Fruit (fresh or frozen)

tsp Vanilla Extract (optional)

Sweetener if desired (raw honey, agave, stevia)

Puree fruit in a blender until smooth. Add Kefir, vanilla and sweetener. Blend together and serve cold.


24/109


25/109


26/109

Chocolate Kefir

Ingredients:

1 cup Kefir 1 tbsp Chocolate Syrup

Blend together and serve cold.


27/109

Creamsicle Kefir

Ingredients:

cup Orange Juice cup Kefir

Dash of Vanilla Extract


Blend together and serve over ice.


28/109


29/109

Creamy Grape Kefir

Ingredients:

1 tablespoon Grape Juice Concentrate or cup Grape Juice 1 cup Kefir

Dash of Vanilla Extract (optional)


Blend together and serve cold.


30/109

Carrot Kefir

Ingredients:

cup Fresh Carrot Juice cup Kefir



Blend together and serve.


31/109

Chai Kefir

Ingredients:

cup Liquid Chai cup Kefir


Blend together and serve over ice.


32/109

Smoothie Recipes


33/109

Apple Pie Smoothie

Ingredients:

cup Unsweetened Applesauce (best if chilled or frozen) cup Kefir


Dash of Cinnamon

Dash of Nutmeg

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.


34/109

Banana Smoothie

Ingredients:

1 cup Kefir 1 Banana

1 tsp Vanilla

Sweetener to taste (1 tbsp raw honey or agave; small amount of stevia)

Add ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.


35/109


36/109

Basic Fruit Smoothie

Ingredients:

1 cup Kefir cup Frozen Fruit (berries work well)

Banana

Ice Cubes (can reduce amount or omit if Banana is frozen)



37/109

Blueberry Smoothie

Ingredients:

cup Kefir cup Juice (orange and grapefruit work well)

1 cup Blueberries

1 Banana

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving


38/109


39/109

Cranberry Antioxidant Smoothie

Ingredients:

cup Frozen Cranberries 2 tbsp. Frozen Blueberries

1-2 tsp. Lemon Juice (fresh is best)

cup Cranberry Juice

cup Kefir

Dash of Vanilla Extract (optional)

Add fruit, juice and vanilla to a blender and process until smooth. Blend in kefir and serve chilled or at room temperatur

Makes one serving.


40/109

Orange Smoothie

Ingredients:

2-3 tbsp Frozen Orange Juice Concentrate cup Kefir

tsp Vanilla Extract

1 cup Ice Cubes



41/109


42/109

Pumpkin Smoothie

Ingredients:

1 cup Kefir 2 tbsp Organic pureed pumpkin

Dash of vanilla extract

Pinch of cinnamon and nutmeg (to taste)

Add ingredients to a blender and process until smooth. Serve chilled or at room temperature. Can be served topped with

dash of cinnamon-sugar. Makes one serving.


43/109

Watermelon Smoothie

Ingredients:

cup Seedless Watermelon Chunks cup Kefir

3 tbsp Orange Juice

Use blender to puree watermelon until smooth. Add juice and kefir, process until blended completely. Makes one serving.


44/109

Pineapple Banana Smoothie

Ingredients:

1 Frozen Banana 1 cup Fresh Pineapple

2 tbsp Coconut Milk (optional)

cup Kefir

Sweetener (1 T. raw honey, Agave or Sugar; small amount of stevia)

Add all ingredients to a blender and process until smooth. Best served chilled. Makes 2 servings.


45/109

banana mango Smoothie

Ingredients:

cup Banana cup Mango, Papaya or Guava

cup Kefir

Sweetener (1 tbsp raw honey, agave; small amount of stevia)

Add all ingredients to a blender and process until smooth. Best served chilled


46/109

DressingS, dips and spreads


47/109


48/109

Creamy Herb Kefir Dressing

Ingredients:

cup Mayonnaise (preferably lacto-fermented mayonnaise)

1 cup Kefir

teaspoon Dried Thyme

teaspoon Dried Tarragon

1/8 teaspoon Dried Rosemary, crushed

1 teaspoon Dijon Mustard

teaspoon Sea Salt

1/8 teaspoon Pepper, freshly ground

Wisk together the mayonnaise and kefir until smooth. Combine with the other ingredients. Cover and chill for several hour

prior to serving.


49/109


50/109

Creamy Garlic Salad Dressing

Ingredients:

2 cups Mayonnaise (preferably lacto-fermented mayonnaise) 1/3 cup Kefir

1/3 cup Sunflower Oil or Grapeseed Oil

1/4 cup Water or Milk

2 tablespoons Apple Cider Vinegar, White Wine Vinegar, or Kombucha(well fermented)

1 1/2 teaspoons Fresh Lemon Juice

1 1/2 teaspoons Raw Honey

3/4 teaspoons Mustard

1/2 teaspoon Sea Salt

1/2 teaspoon Pepper, freshly ground

4-5 Garlic Cloves, minced

Wisk together mayonnaise and kefir until smooth. Combine with the remaining ingredients. Let rest covered in the refrigerato

for 2+ hours prior to serving to allow the flavors to meld properly.
http://www.culturesforhealth.com/kombucha


51/109


52/109

Green Goddess-style Kefir Dressing

Ingredients:

1 cup Mayonnaise (preferably lacto-fermented mayonnaise)

cup Kefir

cup Fresh Parsley, finely minced

cup Fresh Tarragon, finely minced

3 tablespoons Chives, finely minced

3 tablespoons Anchovy Paste

3 tablespoons Apple Cider Vinegar or Kombucha(well fermented)

1 tablespoon Lemon Juice

1 Garlic Clove, finely minced or grated

Salt and Pepper to taste

Wisk together mayonnaise and kefir until smooth. Wisk in other ingredients. Cover and chill for several hours before serving.
http://www.culturesforhealth.com/kombucha


53/109

Creamy Kefir Black Peppercorn Dressing

Ingredients:

1 cup Strained Kefir(consistency of yogurt)

1 cup Cultured Buttermilk

1 cup Mayonnaise (preferably lacto-fermented)

cup Fresh Parsley, minced or 2 tablespoons Dried Parsley

2 tablespoons Chives, minced

1 tablespoon Black Peppercorns, coarsely crushed

2 tablespoons Fresh Basil, minced or 1 tablespoon Dried Basil

2 teaspoons Fresh Tarragon, minced or 1 teaspoon Dried Tarragon

teaspoon Fresh Thyme, minced or teaspoon Dried Thyme

teaspoon Sea Salt

1/8 teaspoon Paprika

Wisk strained kefir, cultured buttermilk, and mayonnaise together until smooth. Combine with other ingredients and mix wel

Cover and refrigerate for several hours prior to serving to allow flavors to meld.
http://www.culturesforhealth.com/buttermilk


54/109

Creamy Kefir Horseradish Dip

Ingredients:

1 cup Strained Kefir(consistency of sour cream)

8 oz. Cream Cheese, Kefir Cream Cheese, or Lebneh, softened

3 tablespoons Salsa (non-chunky variety)

2 tablespoons Prepared Horseradish

teaspoon Garlic Salt

Mix together the strained kefir and cream cheese. Combine with the other ingredients and mix well. Cover and refrigerate f

several hours prior to serving to allow the flavors to meld.
http://www.culturesforhealth.com/how-to-make-lebneh-yogurt-cheese


55/109

Kefir Ranch Dip

Ingredients:

cup Strained Kefir(consistency of sour cream or slightly thicker)


1 teaspoon Dill

2 teaspoons Parsley

teaspoon Garlic Salt

teaspoon Onion Salt

teaspoon Pepper, freshly ground

Mix together the strained kefir and mayonnaise. Combine with the other ingredients and mix well. Cover and refrigerate fo

several hours prior to serving to allow the flavors to meld.


56/109


57/109

Kefir Artichoke Dip

Ingredients:

cup Strained Kefir(consistency of sour cream or slightly thicker)


cup Parmesan Cheese, shredded

cup Yellow Onion or Shallot, finely chopped

14 ounce can Artichoke Hearts, drained and chopped

Fresh Lemon Juice to taste

Black Pepper, freshly ground to taste

Mix together the strained kefir and mayonnaise. Combine with the other ingredients and mix well. If serving cold, cover an

refrigerate for several hours prior to serving to allow the flavors to meld. If a warm dip is preferred, place in an oven sa

dish and bake at 350 degrees for 20 minutes.


58/109

Sun-dried Tomato, Basil, Hazelnut and Kefir Dip

Ingredients:

1 cup Strained Kefir(consistency of sour cream or slightly thicker)

cup Hazelnuts, toasted and coarsely chopped, divided

cup Sun-dried Tomatoes, chopped

cup Lightly Packed Basil Leaves, chopped

cup Green Onions, sliced

2 Garlic Cloves, minced or grated

Combine all ingredients together except 2 tablespoons of the hazelnuts. Mix well. Cover and refrigerate for several hou

prior to serving to allow the flavors to meld. Just prior to serving, sprinkle with reserved hazelnuts.


59/109


60/109

Blue Cheese and Walnut Kefir Dip

Ingredients:

2 cups Strained Kefir(consistency of sour cream or slightly thicker)

4 oz. Blue Cheese, crumpled

cup Walnuts, toasted and finely chopped

Sea Salt and Freshly Ground Black Pepper to taste

Combine all the ingredients and mix well. Cover and refrigerate for several hours prior to serving to allow the flavors to meld


61/109

Turkish Kefir Dip

Ingredients:

1 cup Strained Kefir(consistency of sour cream or slightly thicker)

2 tablespoons Fresh Dill, chopped or 1 tablespoon Dried Dill

2 Garlic Cloves, mashed*

1/8 teaspoon Cayenne Pepper

1/8 teaspoon crushed Red Pepper

Sea Salt to Taste

Olive Oil

Combine all the ingredients except the olive oil and mix well. Cover and refrigerate for several hours prior to serving to allo

the flavors to meld. Just prior to serving, drizzle with olive oil.

*Use a mortar and pestle to mash the garlic with a bit of sea salt for better flavor.


62/109

Bread Recipes


63/109

Kefir Biscuits

Ingredients:

2 cups Flour tsp Baking Soda

1 tbsp Baking Powder

1 tsp salt

6 tbsp Butter (very cold)

cup Kefir (approximate)

12-24 hours prior to making biscuits, mix the flour and kefir together. Cover and allow the flour to soak. Preheat the oven t

450 degrees. Cut the butter into chunks then work it into the flour/kefir mixture along with the baking soda, baking powde

and salt. Do not over mix. If the mixture is too dry, add a bit more kefir. Turn the dough onto a lightly floured board. Gently

pat the dough to inch thick (this will yield lighter biscuits than using a rolling pin). Use a round cutter to cut out the biscuit

Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching eac

other. If you want biscuits with crusty sides, place the rounds about 1 inch apart. Bake for 10-12 minutes until golden brown

Makes 10 biscuits.


64/109


65/109

Kefir Banana Bread

Ingredients:

2 cups Organic Sugar (Rapadura or Sucanat work well) 2 Eggs

cup Butter

2 cups Whole Wheat Flour

3 cups Bananas, mashed

1 cups Kefir

1 tsp. Baking Soda

cups Walnuts or Pecans, chopped (optional)

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 35

degrees. In a large bowl, mix together the sugar, butter, flower, bananas and nuts. Add the kefir and flour mixture and mix

ust until blended. Add the baking soda and mix just until blended. Pour into a greased bread pan (generally there will b

enough batter for 1 large bread pan, 2 medium bread pans or 3 small bread pans). Bake until an inserted toothpick comes ou

clean (exact time will vary depending on size of pan and number of pans baking at once).


66/109


67/109

Chocolate Kefir Bread

Ingredients:

1 cup Organic Sugar (can use Rapadura or Sucanat) cup Butter, softened

2 eggs

1 cup Kefir

1 cup Flour

cup Organic Unsweetened Cocoa

tsp Baking Powder

tsp Baking Soda

tsp Salt

1/3 cup Nuts, chopped (optional)

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Heat oven to 35

degrees. Grease bottom only of 8x4 or 9x5 loaf pan. In a large bowl, combine the sugar and butter, blend well. Add th

eggs and blend well. Add the flour and kefir mixture. Add the cocoa, baking powder, baking soda and salt. Blend just until th

dry ingredients are moistened. Stir in the nuts. Do not over mix. Pour into the greased pan. Bake for 55-65 minutes or until

toothpick inserted into the center comes out clean. Cool 15 minutes before removing from the pan and setting on a wire rac

Cool the bread completely before serving. The bread should be wrapped tightly and stored in the refrigerator if it is not eate

immediately. Makes one loaf.


68/109


69/109

Apple Spice Kefir Bread

Ingredients:

4 cups Flour: White Flour, Whole Wheat Pastry Flour or combination 2 cups Oats

1 cup Brown Sugar

2 tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Sea Salt

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

6 Large Apples, peeled, cored, and diced

3 Eggs, beaten

2 1/4 cups Kefir

1/4 cup Melted Butter, Ghee or Coconut Oil

2 teaspoons Vanilla

1/2 cup Pecans or Walnuts, chopped

12 hours prior to baking, combine the flour, oats, and kefir. Cover the bowl and allow the flour to soak. When ready to bak

muffins, preheat the oven to 375. Add the other ingredients except the apples. Do not over mix. Gently fold in the apples an

nuts. Grease a 9x5 inch loaf pan. Pour the batter in the pan. Bake one hour or until a wooden toothpick comes out clean.


70/109

Cinnamon Kefir Bread

Ingredients:

4 cups Flour 2 tsp Baking Soda

1 tsp Salt

cup Melted Coconut Oil, Sunflower Oil or Grapeseed Oil

1 cups Organic Sugar (Rapadura or Sucanat work well)

2 cups Kefir

2 Eggs

Topping and Filling:

1 tbsp Ground Cinnamon

1 cup Organic Sugar (Rapadura or Sucanat work well)

2 tbsp Walnuts, finely chopped


degrees. In a small bowl, combine the oil and sugar; add the eggs and mix well. Add this to the flour and kefir. Mix in th

baking soda and salt being careful not to over mix. Fill two greased 8x4 loaf pans (or 5 mini loaf pans) about 1/3 fu

Combine the cinnamon and 1 cup sugar. Sprinkle half over the batter then top with the remaining bread batter (layere

effect). Top the bread batter with the remaining cinnamon-sugar mixture. Swirl the batter with a knife and sprinkle with nut

Bake 45-55 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before removing the bread to a wire rac

to finish cooling.


71/109


72/109

Dill Kefir Bread

Ingredients:

3 cups Flour 4 tsp Baking Powder

3 tbsp Organic Sugar (can use Rapadura or Sucanat)

cup Fresh Dill (can substitute 2 tsp. dried dill)

2 tsp Dried Dill

1 tsp Baking Soda

tsp Salt

tsp Pepper

1 cups Kefir (approximate)


degrees. Add the baking powder, sugar, dill, baking soda, salt and pepper to the flour and kefir mixture. Mix just unt

ingredients are combined and a soft dough forms. Place dough into a 9x5 greased pan. Bake for 50 minutes until golde

brown. Best if served warm. If you have leftovers, this bread makes wonderful croutons.


73/109

Blueberry Kefir Muffins

Ingredients:

2 cups Sifted Flour: White Flour, Whole Wheat Pastry Flour or combination 1/2 cup Organic Sugar

1 teaspoon Salt

1/4 teaspoon Baking Soda

2 1/4 teaspoon Baking Powder

1/4 cup Melted Butter or Coconut Oil

1 Egg, beaten

1 cup Kefir

1 cup Blueberries (frozen or fresh)

12 hours prior to baking, combine the flour and kefir. Cover the bowl and allow the flour to soak. When ready to bak

muffins, preheat the oven to 425. Add the other ingredients except the blueberries and stir to combine. Do not over mix

Gently fold in the blueberries. Fill muffin tins 2/3 full. Bake 20-25 minutes. Makes 12 muffins.


74/109

Oatmeal Kefir Muffins

Ingredients:

1 cup Rolled Oats 1 cup White Flour or Whole Wheat Pastry Flour (or combination)

1 cup Kefir

1 egg

1/4 cup Honey

1/2 teaspoon Salt

1 teaspoon Baking Soda

1/3 cup Melted Butter, Ghee or Coconut Oil

12 hours prior to baking, combine the oats, flour, and kefir. Cover the bowl and allow the grains to soak. When ready to bak

muffins, preheat the oven to 425. Add the other ingredients and stir to combine. Do not over mix. Fill muffin tins 2/3 ful

Bake 15-20 minutes until the muffins are set and lightly browned. Makes 12 muffins.

Variation:Add 1/4 cup dried cranberries and 1/4 cup chopped pecans.


75/109


76/109

Whole Grain Kefir Pancakes

Ingredients:

2/3 cup Whole Wheat Flour cup Oat Bran

1 tbsp Cornmeal

1 tbsp Brown Sugar (can substitute raw honey or agave)

1 tsp Baking Powder

tsp Baking Soda

tsp Salt

1 cup Kefir

2 large eggs, separated

2 tbsp Grapeseed Oil, Sunflower Oil or melted Coconut Oil

12-24 hours prior to making pancakes, mix the flour and kefir together. Cover and allow the flour to soak. When you ar

ready to make the pancakes, mix the egg yolks and oil together. In a separate bowl, beat the egg whites until stiff peaks form

Mix the oat bran, cornmeal, sugar, baking powder and baking soda into the flour and kefir mixture. Stir in the egg yolk and o

mixture. Fold in the egg whites.

Lightly coat a skillet with butter or coconut oil and set over medium heat. When the skillet is hot, cook the pancakes usin

about cup batter for each. Cook for about 2 minutes on each side until golden brown. Serve with butter, fruit and/or re

organic maple syrup. Makes 12 pancakes.


77/109


78/109

Apple Cinnamon Kefir Pancakes

Ingredients:

1 cup Kefir 1 tbsp Melted Coconut Oil, Sunflower Oil or Grapeseed Oil

1 tsp Vanilla Extract

cup Oats, ground in blender or food processor (can substitute cup flour)

cup Flour

1 Egg

1 tbsp Butter, melted

1 tbsp Raw Honey or Agave

1 tsp Baking Powder

tsp Baking Soda

- tsp Salt (to taste)

- tsp Cinnamon (to taste)

1 small apple, chopped

Chopped Nuts (optional)

12-24 hours prior to making pancakes, mix the flour, oats and kefir together (easier if done in a blender). Cover and allow th

flour to soak. When ready to make the pancakes, mix in the oil and vanilla. Add the egg, melted butter and honey. Blend unt

smoothdo not over blend. Add the baking powder, baking soda, salt cinnamon and apple. Blend just until mixed. Drop

cup for each pancake on a hot griddle greased lightly with coconut oil or butter. Top the baking pancake batter with a few

chopped nuts if desired. Makes 12 pancakes.


79/109

Dessert Recipes


80/109

Kefir Ice Cream

Ingredients:

2 cups Kefir (can substitute yogurt, buttermilk or whole milk) 1 cup Kefir Cream made with Heavy Cream (can substitute non-kefired Heavy Cream)

2 eggs


cup Organic Sugar (can use raw honey or agave but reduce the amount by approximately 40%)

Beat eggs together well then beat in sugar (start with a conservative amount of sweetener and add in small increments t

taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before its frozen). Blend i

the kefir cream and vanilla. Transfer to the ice cream maker and follow the instructions that came with the machine.

Variations:

Chocolate:Add 2/3 cup Organic Cocoa Powder. Increase the amount of sweetener to taste.

Strawberry:Add to 1 cup crushed strawberries.

Mint:Decrease the amount of vanilla extract and add 1-3 tsp. Mint Extract. If desired, add organic dark chocola

chips or a 3 oz. organic dark chocolate bar, chopped.

Turtle:Add toasted organic unsweetened coconut flakes, toasted organic pecans and organic dark chocolate chips o

a 3 oz. organic dark chocolate bar, chopped. Drizzle with raw honey or homemade caramel sauce.


81/109


82/109

Soft Kefir Cookies

Ingredients:

cup Butter or Coconut Oil cup Organic Sugar (Rapadura or Sucanat work well)

cup Organic Brown Sugar

1 Egg


cup Kefir (can substitute yogurt or buttermilk)

tsp Baking Soda

1 cup Flour

12-24 hours prior to making cookies, mix the flour and kefir together. Cover and allow the flour to soak. Preheat the oven t

375 degrees. Beat together butter, sugar and brown sugar until the mixture is fluffy. Add the eggs and vanilla extract and mi

well. Add the mixture to the flour and kefir mixture. Add the baking soda and mix just until blended. Drop dough onto

greased cookie sheet and bake for 8-10 minutes. Sprinkle the cookies with cinnamon sugar prior to baking if desired.


83/109

Kefir Chocolate Chip Cookies

Ingredients:

2 cups Organic Sugar (Rapadura or Sucanat work well) 1 cup Coconut Oil, Palm Shortening (non-hydrogenated) or Butter

2 Eggs

1 cups Kefir (can substitute yogurt or buttermilk)


4 cups Flour

1 tsp Salt

1 tsp Baking Soda

1+ cup Chocolate Chips or Chunks (we prefer to use an organic 73% cocoa bar cut into chunks)

12-24 hours prior to making cookies, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 37

degrees. Cream together the Coconut Oil/Shortening/Butter with the sugar until fluffy. Add the eggs and vanilla. Mix well

Add the flour and kefir mixture. Add the salt and baking soda. Mix just until combined. Stir in the chocolate chips/chunk

Drop dough onto a greased cookie sheet and bake for 8-10 minutes.


84/109

Kefir Dessert Sauce

Ingredients:

2 cups Kefir Cream or Strained Kefir (see Dairy recipe section; can substitute strained yogurt) 1 tsp Vanilla

cup sugar, honey or agave (to taste)

Blend all ingredients. Cover and chill at least an hour in the refrigerator before serving. Serve over fruit, cake, etc.


85/109

Non-Dairy coconut Kefir Recipes

Coconut milk makes a wonderful alternative to cow or goat Milk Kefir. Kefir made with coconut milk can b

substituted for the Milk Kefir called for in the recipes in this eBook.


86/109


87/109


88/109

Coconut Milk Kefir Ice Cream

Ingredients:

3 cups Coconut Milk Kefir

3-6+ tbsp. Raw Honey*

1-3 tsp. Vanilla Extract

Blend the coconut Milk Kefir, raw honey and vanilla extract well. Place in an ice cream maker and follow the manufacturer

instructions.

*Start with a conservative amount of honey and increase the amount to taste. Remember that once the ice cream is frozen,

will be a bit less sweet than the original mixture.

Variations:

Chocolate:Add 2/3 cup Organic Cocoa Powder. Increase the amount of honey to taste.

Strawberry:Add to 1 cup crushed strawberries.

Mint:Decrease amount of vanilla extract and add 1-3 tsp. Mint Extract. If desired, add organic dark chocolate ship

or a 3 oz. organic dark chocolate bar, chopped.

Turtle:Add toasted organic unsweetened coconut flakes, toasted organic pecans and organic dark chocolate chips oa 3 oz. organic dark chocolate bar, chopped. Drizzle with raw honey or homemade caramel sauce.


89/109

Water Kefir Recipes

The following recipes use Water Kefir Grains, a dairy-free, vegan alternative to Milk Kefir Grains. Water Kefi

Grains can be cultured in sugar water, coconut water, or fruit juice.
http://www.culturesforhealth.com/water-kefir-grains.html


90/109

Coconut Water Kefir

Ingredients:

Coconut Water Water Kefir Grains

Place the Water Kefir Grains in coconut water and allow the mixture to culture for 24-48 hours. You will generally need

tablespoons Water Kefir Grains to culture up to 2 quarts of coconut water. Remove the grains and drink the coconut Wate

Kefir as is or flavor it with fruit (fresh or dried), fruit juice or flavor extracts (e.g. vanilla extract).


91/109

Blueberry-Pomegranate Water Kefir

Ingredients:

1.75 quarts Water Kefir 1 cup Blueberry-Pomegranate Juice

Mix the Water Kefir and juice together. Chill and serve immediately or bottle the mixture in an air tight container (such as

Grolsch-style bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).


92/109


93/109

Grape Juice Kefir

Ingredients:

2 quarts Organic Grape Juice 3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the grape juice, cover (a towel or paper coffee filter works well) and allow the mixture t

ferment for 12-72 hours. After the juice has fermented, remove the kefir grains. Chill the kefir and serve immediately o

bottle the mixture in an air tight container (such as a Grolsch-style bottle) for 24-72 hours (use caution when opening th

bottle as the contents will be under pressure).

Please note, the amount of sugar contained in the juice is sufficient to yield a decent amount of alcohol so please use cautio

when consuming. If making this drink for children, we strongly recommend only fermenting for 12-24 hours and using goo

parental judgment when determining if this is an appropriate beverage for your children.

Juice tends to be very hard on Water Kefir Grains. We recommend either waiting until your Water Kefir Grains multipl

(being cultured in sugar water) so you can split them into two sets or keeping a second set of Water Kefir Grains just fo

using with juice.


94/109

Water Kefir Lemonade

Ingredients:

2 quarts Water Kefir

cup Lemon Juice


Grolsch-style flip-top bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).


95/109


96/109

Water Kefir Smoothie

Use Water Kefir as the liquid base in your favorite smoothie recipe.


97/109


98/109

Cherry Water Kefir

Ingredients:

1.75 quarts Water Kefir 1 cup Cherry Juice


Grolsch-style flip top bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).


99/109

Raspberry Juice Kefir

Ingredients:

2 quarts Organic Rasberry Juice 3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the grape juice, cover (a towel or paper coffee filter works well) and allow the mixture t


bottle the mixture in an air tight container (such as a Grolsch-style bottle) for 24-72 hours (use caution when opening th

bottle as the contents will be under pressure).






using with juice.


100/109

Orange Zest Water Kefir

Ingredients:

Water Kefir

Orange Zest

Add the kefir grains and several strips of organic orange zest (not the juice) to a standard batch of sugar water. It

important to use an organic orange to avoid exposing the kefir grains to pesticides. Allow the Water Kefir Grains to cultur

24-48 hours. Remove and discard the orange zest. Remove the kefir grains and serve the kefir cold.


101/109


102/109


103/109

Herbal Infusion Water Kefir

Mix one part finished Water Kefir (kefir grains removed) with one part herbal infusion (e.g. Nettle Leaf, Red Raspberr

Leaf, etc.). Herbal infusions can be made by combining a handful of fresh or dried herbs with one quart boiling water. Allo

the herb and water mixture to sit for 6+ hours. Be sure the herbal infusion is completely cooled prior to mixing it with th

finished Water Kefir.


104/109


105/109

Fruit Flavored Water Kefir

Ingredients:

Water Kefir

Fresh, frozen, or dried fruit

Make Water Kefir and remove the kefir grains. Add fresh, frozen, or dried fruit to the Water Kefir. If using fresh or froze

fruit, change the fruit out every 24 hours; dried fruit can be changed out as infrequently as once a week. Allow the fruit an

kefir to sit for 1-7 days. Remove and discard the fruit. Please note, Water Kefir can be cultured and flavored it at the sam

time by having both fruit and kefir grains sitting in the sugar water. If using this method be sure to use low acidic fruits (i.

avoid pineapple, orange, etc.) and confine either the kefir grains or the fruit in a small cloth bag to avoid the disintegrating fru

becoming intertwined with the kefir grains. Be sure to keep the cloth bag submerged in the liquid to avoid attracting mold!


106/109

Apple Juice Kefir

Ingredients:

2 quarts Organic Apple Juice 3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the apple juice, cover (a towel or paper coffee filter works well) and allow the mixture t


bottle the mixture in an air tight container (such as a Grolsch-style flip top bottle) for 24-72 hours (use caution when openin

the bottle as the contents will be under pressure).






using with juice.


107/109


108/109

Water Kefir Soda

Once the primary fermentation period is complete and the kefir grains have been removed, if you wish to add flavoring

(juice, fruit, etc.) there are advantages to taking the time to allow the now-flavored Water Kefir a second round o

fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavo

profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the kefir will continue to consum

the sugar that remained after the primary fermentation process was completed and the culture was removed, along with ansugar from juice or fruit added for flavor. A by-product of fermentation is that the sugar is turned into carbon dioxide giving

the Water Kefir a fizzy texture.

Instructions for a Second Fermentation Period:

Remove the kefir grains from the finished Water Kefir

Add the desired flavoring and mix to combine

Bottle the flavored Water Kefir in air-tight bottles (see below)

Allow the Water Kefir to remain bottled for 2-14 days at room temperature.

Once the secondary fermentation process is complete, the Water Kefir can be strained of the fruit or herbs

desired. The liquid can then be rebottled and stored on the counter or in the fridge.

Choosing bottles for Water Kefir. We recommend choosing glass bottles for storing Water Kefir. Technically stainles

steel can be used but we find that glass is the least problematic material. We do not recommend using plastic. Plastic can b

scratched or damaged and can harbor bacteria that can contaminate the Water Kefir. Plastic may also react to the acidi

nature of the Water Kefir. While essentially any glass container with a lid can be used to store Water Kefir, to obtain the bes

level of carbon dioxide, which gives Water Kefir its characteristic fizzy texture, it is important to bottle Water Kefir in trul

airtight bottles. For example, canning jars make wonderful storage vessels for finished Water Kefir but they are not tru

airtight and carbon dioxide will leak from them resulting in flat-tasting Water Kefir. Better options include Grolsch-style (flip

top) bottles or old wine bottles fitted with new corks. Both adequately contain the building gas and keep the Water Kefi

better carbonated.

Use caution when opening the bottle. Creation of carbon dioxide during the secondary fermentation period means th

contents of the bottle will be under pressure and caution should be used when opening the bottle. We recommend coverin

the bottle with a cloth to catch any spraying liquid and to open the bottle slowly while applying downward pressure.
http://www.culturesforhealth.com/grolsch-flip-top-bottle-750-ml.html


109/109

Documents

Kefir Recipes