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Kefir

Kefir is a fermented milk beverage, often described as a thinner, tangier version of yogurt. It has a slightly sour taste and is known for its probiotic properties, which are beneficial for gut health. Originating from the Caucasus region, kefir is traditionally made using cow, goat, or sheep milk and kefir grains, which are a combination of lactic acid bacteria, yeast, and polysaccharides. In addition to being consumed on its own, kefir can be used in a variety of recipes, ranging from smoothies and salad dressings to baked goods and soups. Its creamy texture and tangy flavor add depth to dishes while also delivering health benefits, such as promoting digestion and boosting the immune system.
#29
IN YOGURT
52
CAL / 100G
$0.09
AVG / OZ
kefir
62%
CARBS
8%
FAT
30%
PROTEIN
Kefir FAQ
Cooking with kefir can often present a few hurdles for starters, mostly due to its unique fermentation aspect. One thing that confuses many is when to use kefir in the cooking process. Adding it at high temperatures could kill its beneficial bacteria and degrade its probiotic properties. However, it's useful in recipes that require a tangy, creamy texture, akin to buttermilk or yogurt. It can improve the texture of baked goods and add tanginess to soups, marinades and dressings. Another area where people go wrong is in making homemade kefir. In this regard, controlling the fermentation process is key, as over-fermentation may result in excessively sour kefir. So, learning how to balance the right amount of kefir grains and the fermentation time is important. When it comes to getting the most out of kefir, using it in its raw form helps to fully harness its probiotic benefits. It's great in smoothies and as a base for creamy salad dressings. A lesser-known trick is using kefir in overnight oats or as a marinade for chicken to tenderize and infuse flavor.
Can I use kefir in place of yogurt in recipes?
Does cooking with kefir kill its probiotics?
Why is my homemade kefir too sour?
Can I make kefir without kefir grains?
Can I use any type of milk to make kefir?
Is kefir better for you than yogurt?
Why did my kefir separate into whey and curds?
Can I use kefir in a cheese cake?
Can you make bread with kefir?
How do I know when my homemade kefir is ready?
Expiration & Storage Tips
When does kefir expire?
After purchase, unopened kefir typically lasts for about one to two weeks beyond the 'sell by' date marked on the package at room temperature, provided it's been stored properly. Once it's opened, kefir is best used within one week, or it will begin to sour and ferment further. If you've frozen kefir (which isn't a common practice given the changes in texture it can result in), use it within a month for best quality.
How do you tell if kefir is bad?
Spoiled kefir has a strongly sour smell, even more so than the typically tangy aroma of a fresh batch. The texture can also change, becoming excessively thick or even lumpy. In addition, there may be visible mould on the surface. If you see or smell any of these signs of spoilage, it’s best to play it safe and discard the kefir.
Tips for storing kefir to extend shelf life
• Always refrigerate kefir to keep it fresh for longer. It should be stored at temperatures below 40 degrees Fahrenheit. • Keep the kefir bottle tightly sealed when not in use to prevent it from absorbing other strong odors in the refrigerator. • Use a clean spoon or pouring method to serve kefir. Putting your mouth directly on the bottle or introducing bacteria from used utensils can cause the kefir to spoil faster. • If you decide to freeze kefir, make sure to leave enough headspace in the container for the kefir to expand. Keep in mind that the texture might change and become grainy once defrosted, so it's best used in cooking or blending.
EXPIRES WITHIN
2 - 6
WEEKS
Health Info
Macros
18g
CARBS
2g
FAT
8g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
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