Блюда из кефира, рецепты на RussianFood.com
If you prefer not to bake, you can transform the kefir back into a solid dairy product. recepty iz prokisshego kefira
500ml sour kefir, 1 egg, 2 tbsp sugar, 0.5 tsp salt, 0.5 tsp baking soda, and ~350g flour. Method: Whisk the egg with sugar and salt. Add the kefir and mix well. Add the kefir and mix well
Heat the sour kefir slowly in a double boiler or a heavy-bottomed pot on very low heat. Do not let it boil. Once the curds separate from the whey, strain the mixture through cheesecloth and let it drain for a few hours. Summary of Uses Key Benefit of Sour Kefir Thin Blini Creates "lace-like" holes in the crepes. Pizzas/Biscuits Results in a more porous and tender crust. Meat Marinades Once the curds separate from the whey, strain
Prokivshiy (sour) kefir is a valuable ingredient in the kitchen because its increased acidity reacts better with baking soda, resulting in exceptionally fluffy and airy dough.
Mix semolina with kefir and let it sit for 30–40 minutes to swell. Add eggs, sugar, soda, and flour; mix until smooth. Bake in a greased pan at 180°C for 40 minutes. Homemade Cottage Cheese (Tvorog)
Sour kefir is most famous for making thick, "puffy" pancakes that don't deflate after cooking.