5 recipes found
Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake rolls in the preheated oven until golden brown, about 20 minutes.
Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add kefir and eggs; stir until batter is moist but still lumpy. Fold in chocolate chips.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat a yogurt maker or slow cooker on Low according to manufacturer's instructions.
Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.
Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter.
Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of batter into the skillet for each pancake. Cook until bubbles form on surface, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Pour milk into a clean glass jar with a lid. Add kefir grains and cover the jar. Leave jar at room temperature until milk changes from fully liquid to thickened, about 24 hours, shaking periodically. Begin to check after 18 hours; kefir may also take longer to set.
Separate grains by pouring the kefir through a strainer into another clean glass jar. Reserve grains to use again.
Blend strawberries in a high powered blender until smooth. Pour strawberry mixture into kefir. Shake to combine. Refrigerate until ready to use.