|We love chunky salads|
I drove back slower than usual: I didn't want to disturb my little grains. At home I placed the grains in a half gallon (2 liters) jar with a whole milk and patiently waited util next morning. The reward was worth all the waiting and asking around: kefir was born, and is still alive (in 2-3 batches a week).
I make the kefir from a whole cow and goat milk, last one being milder than forerun. Kefir can also be made from soy milk, and even a water.
We drink kefir as is (raw kefir has an incredible qualities, responsible for health and longevity of people in Caucasian region in Easters Europe), use it in salads, soups, and cooking. However, temperature above the 40 °C / 104 °F would kill the culture, hence would reduce all health benefits.
|Variation with sweet onions|
Cold cucumber salad with a kefir dressing
Both, cucumbers and kefir have to be chilled.
Cut the cucumbers to a desirable thickness, and set aside.
Mix 1/2 cup of kefir with a salt and dill, pour over the cucumbers and enjoy.
Your can place covered bowl with the salad in the refrigerator for two hours for all flavors to blend.
Easy, healthy, and refreshing. This salad would make you happy on a hot summer day!
Do you drink kefir or use it in any recipes?