Milk kifer recipes

Here's how to make milk kefir in 3 easy steps at home, which contains 50 strains of probiotics, about 4 times as much as yogurt.

Don't like plain kefir, even though you know it's good for you? I've been on a mission to come up with fun and yummy ways to eat kefir!

When you've got lots of milk kefir you need milk kefir recipes to use it up. In this article I share how to make milk kefir along with recipes that use it.

Whether you're a regular kefir drinker, or just starting to learn about water kefir and milk kefir, these kefir recipes will help you enjoy even more of these delicious probiotic drinks!

Milk Kifer can be dried as still keep it's probiotic nutrients as long as it is not heated in high temperatures. Milk Kifer Cheese has more active healthy bacteria than milk kifer, because of the longer time spent to ferment it. REAL KIFER CONTINUES TO FERMENT UNLESS THE BACTERIA HAS BEEN KILLED BY HEAT OR CHEMICALS. Folks drink kifer, yogurt, and kombucha for the healthy probiotics it has. However, why is the shelved store bought product still sweet and holds the same flavor? Why? Because…

Making your own probiotic-rich milk kefir is easy. Just 2 ingredients and minimal equipment will set you well on your way to make delicious kefir at home.

Learn how to make kefir with the best kefir recipes for homemade milk kefir. Get more recipes and cooking tips on Domino.

Milk Kifer can be dried as still keep it's probiotic nutrients as long as it is not heated in high temperatures. Milk Kifer Cheese has more active healthy bacteria than milk kifer, because of the longer time spent to ferment it. REAL KIFER CONTINUES TO FERMENT UNLESS THE BACTERIA HAS BEEN KILLED BY HEAT OR CHEMICALS. Folks drink kifer, yogurt, and kombucha for the healthy probiotics it has. However, why is the shelved store bought product still sweet and holds the same flavor? Why? Because…

Milk kifer cheese spread with coconut, honey and parsley. It's all good. Yesterday I had about 4 cups of nonfat milk in kifer grains which had curdled a bit too much. It was a lot more tart than what I had set out for. Considering my intentions were to make a soft sweet cheese, similar to soft goat cheese with honey. After straining the curds and whey. I seasoned the curds and I set it in my oven to get most of the moisture out with the light on. It's perfect there where the light just warms…

Have you ever heard of kefir? Don’t run please. It is basically fermented milk. It gives cakes, pancakes and all sorts of sweet treats a wonderful fluffiness. It tastes like yogurt but is much runnier.