• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Fermenting & Culturing » Cultured Dairy » 8 Yummy Ways To Eat Kefir

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here for the FREE Eat God's Way “30-Minute Skillet Dishes” formula!

8 Yummy Ways To Eat Kefir

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Print Friendly, PDF & Email

bowl of kefir with text overlay of 8 yummy ways to eat kefir

Don’t like plain kefir, even though you know it’s good for you?

Well, I have some people like you in my family. 😉 So I’ve been on a mission to come up with fun and yummy ways to eat kefir.

I hope you will help me build up this list. First, though, let’s recap why kefir is so good for you (see the original kefir post for more). Kefir:

  • is a natural antibiotic
  • does not feed yeast
  • doesn’t bother those who are lactose intolerant, because the beneficial microorganisms consume most of the lactose
  • provides enzyme lactase, to digest remaining lactose
  • coats the lining of the digestive tract, creating a nest for beneficial bacteria to colonize

Now, onto the yummy ways we’ve been eating — and loving — kefir.

(Interested in water kefir? Here’s info on that.)

1. Kefir Cheese

This is much like yogurt cheese, where the whey has dripped out, leaving a thicker consistency that is spreadable like cream cheese.

Simply line a stainless-steel colander with fine cheesecloth or 100% cotton fabric. Put the colander inside another pot. Then carefully pour kefir into the cheesecloth-lined colander. The whey will begin to drip out.

Tie up the ends of the cheesecloth to keep bugs and dust out, but leave it lying in the colander for about 1 hour. Then tie it better, and hang it so the kefir is suspended over the colander. Let hang for about 24 hours — until it has a thick sour cream consistency.

You can retrieve the whey from the first couple of hours and use it for soaking grains or lacto-fermentation. Older whey will have a stronger flavor, but it works too!

After 24 hours, take down the hanging bag and scrape the kefir cheese into a storage container. Rinse the cloth with cool water, then wash in a high heat cycle or boil to sanitize for next time.

Season the kefir cheese with herbed seasoning salt, herbs, or anything else you fancy! Then spread on bread, biscuits, etc.

2. Probiotic Potato Salad

The secret to this probiotic potato salad is the kefir used in the dressing. It is a tangy, delicious potato salad that everyone in my family loves!

3. Salad Dressings

Use in place of yogurt in yogurt-based salad dressings. Experiment with adding it to other salad dressings.

4. Veggie Dip

Season up kefir cheese (see method above!) and make a dip out of it. Just some homemade herbed seasoning salt is all it takes. (Pictured at top.)

5. Ice Cream

Here’s a recipe for Probiotic Chocolate Ice Cream, featuring — you guessed it — kefir!

6. Smoothies

Try my chocolate kefir smoothie or summer fruit smoothie.

7. Popsicles

Use the kefir smoothie (#6) mix to make popsicles (tip from Annette of Sustainable Eats). My friend Amy suggests using an ice cube tray and toothpicks if you don’t have an official popsicle tray.

8. Parfait

Make a kefir parfait, using kefir as you would yogurt and top it with soaked/dehydrated nuts and seeds, soaked/dehydrated oats, dried fruit, cinnamon, fresh fruit, and a drizzle of raw honey or maple syrup. Yumm for a snack, as a salad, or as breakfast!

What about you? What fun ways have you found to use kefir?

For more on both dairy and water kefir, plus what you can do with them, see Traditional Cooking School’s Fundamentals, Lacto-Fermentation, and Cultured Dairy eCourses!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Cultured Dairy Fermenting & Culturing

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Tiffany says

    August 7, 2009 at 10:01 am

    The popsicle idea is great. This summer I have been using small paper cups when making popsicles. I cut straws in half and use that for the handle, or you could us popsicle sticks. You can’t re-use the paper cups, so that is somewhat of a waste, but the popsicles turn out to be just the right size.

    Reply
    • Wardee says

      August 7, 2009 at 10:05 am

      Great idea, Tiffany! Thanks!

      Reply
  2. The Working Home Keeper says

    August 7, 2009 at 10:50 am

    Saw your link on Food Renegade – I’m so excited about trying the probiotic potato salad! I don’t have kefir cheese, but I have some yogurt cheese in the fridge. My husband loves potato salad but I haven’t made any lately as my first attempt at homemade mayo did not turn out so good (too runny, too much coconut taste). Thanks!

    Mary Ellen
    The Working Home Keeper
    .-= The Working Home Keeper´s last blog post… From the Market =-.

    Reply
    • Wardee says

      August 7, 2009 at 10:54 am

      Hi, Mary Ellen – Hope you and your husband like the potato salad – it is not like the typical potato salad, but really good!

      Reply
  3. Michelle says

    August 7, 2009 at 11:24 am

    I also use the dixie cups for our freezerpops. For the handle I use plastic spoons. I use the spoons over and over. Most popsicle containers are too big, so I like the dixie cups. I have seen another set, I’d like to try. Just need to order it. It uses the wooden sticks, which I like too.

    The chocolate kefir smoothie sounds oh so yummy!
    .-= Michelle´s last blog post… Crime Doesn’t Pay =-.

    Reply
  4. Sarah Schatz - menus for limited diets says

    August 7, 2009 at 2:05 pm

    I have only made smoothies with kefir but they are oh so yummy!
    thanks for all the great ideas!
    .-= Sarah Schatz – menus for limited diets´s last blog post… Tuesday Twister: Our weekly gluten-free, dairy-free, legume-free menu plan and the miracles of our garden =-.

    Reply
  5. kefir grains girl says

    August 7, 2009 at 8:48 pm

    I’ve tried the kefir cheese, kefir ice cream and the kefir salad dressings.. But i have to admit I’ve never tried the kefir potato salad. hehe
    the picture looks delicious and I can’t wait to try it out myself.

    Thanks for giving me ideas! : )
    .-= kefir grains girl´s last blog post… Benefits Of Wheatgrass For Your Pets =-.

    Reply
  6. Christie says

    August 9, 2009 at 9:38 pm

    The potato salad sounds delicious, and I’d like to try the ice cream!

    Reply
  7. Tiffany says

    August 10, 2009 at 9:04 am

    Wardee,
    This question is totally unrelated to Kefir, but I need some advice.
    I made sprouted wheat over the weekend. I usually make about half as much as I made this time. So my baking sheets that I put the grain on to dehydrate in my oven are very full and about 1- 1 1/2 inches deep. Well, for some reason the grain smells really bad! My kids say that it smells like stinky feet. I don’t know if I didn’t rinse them good enough before spreading it out in my pans, or what? Do you have any suggestions? Has that ever happened to you?
    I did sprout a little bit differently this time. I usually keep the grain submerged in water the whole time. This time I soaked in water overnight then just kept them damp for about another day.
    I don’t think I can let anyone in my house today it smells so bad, it kept waking me up last night. Bleck!! My son just walked past talking to himself, “ugh, I hate that smell!!” Poor kid:)
    Thanks,
    tiffany

    Reply
    • Wardee says

      August 10, 2009 at 9:10 am

      Tiffany – if they smell bad, I think you should toss them. However, is it a sweet smell? My grains most often will give off that a sweet smell – just like if you sprout barley to make diastatic malt. If it is sweet, I wouldn’t worry about it. But if it is off, I would. Why do you sprout submerged in water the whole time? I would think you’d risk drowning your seeds that way – and would recommend you soak only overnight and then sprout while damp for about a day to a day and a half. Did you rinse at least every 12 hours while they were out of the water but damp? If the temp is warm, three times a day rinse is almost mandatory to prevent spoiling. I’m off for the day, so won’t be back here until this evening, in case you have other questions.

      Reply
  8. Tiffany says

    August 10, 2009 at 3:39 pm

    Thanks, I knew you would have the answer for me. I don’t really know why I was sprouting submerged in water. I am pretty sure I didn’t rinse the grains enough, as it was hot. Ugh!! I lost about 12-16 cups of wheat. Bummer, but a good lesson learned anyway.
    Thanks again,
    Tiffany

    Reply
  9. Mindy says

    August 12, 2009 at 1:43 pm

    Thank you for this! I’m on a quest to find *some* way to consume kefir. I hope to try your potato salad recipe soon!
    .-= Mindy´s last blog post… Do-It-Yourself…? =-.

    Reply
  10. Janice says

    September 18, 2009 at 9:20 am

    Wardee, Do you have a kefir ice cream recipe ready yet? I am very lactose intolerant and have GI problems which seem undiagnosable. I have been culturing kefir with kefir grains to supply the probiotics my gastroenterologist wanted me to take in (very expensive) pill form. I am able to tolerate it…thus getting much needed calcium, protein, and calories as well as the probiotics. I would love to make myself some kefir ice cream in various flavors. Do you think it would supply the probiotics in frozen form? Please respond to my email, if you don’t mind. Thank you, Janice

    Reply
  11. Jenn AKA The Leftover Queen says

    January 21, 2010 at 10:18 am

    These are awesome ideas. I love drinking homemade kefir daily – and so beyond adding some to a smoothie and putting it in breads , I have not done much with besides drink it straight up! But some of these recipes are making me want to venture out a bit more! 🙂

    Reply
  12. Mary in LA says

    June 2, 2010 at 3:48 pm

    What a wonderful site you have here!
    Re: kefir ice cream: My husband and I like to make ice cream for family get-togethers. My mother-in-law and sister-in-law are lactose-intolerant, so for this Memorial Day we got the idea to try frozen kefir instead of falling back on buying Rice Dream or soy ice cream. 🙂
    Our ice cream maker is a Sunbeam model 4744. The recipes that came with it were very simple: 2 cups heavy whipping cream to 2 cups whole milk, plus whatever flavoring we wished (fruit, chocolate syrup, raisins, etc.). The rule is to fill the ice cream maker to about half its capacity or a little more (too much and it will overflow). So we kept it simple and just threw 4 cups of raspberry kefir in the ice cream maker, didn’t add anything else to it, and it came out like a very nice and tangy sherbet. Everyone liked it, not only the lactose-intolerant folks. 🙂 Hope this helps!

    Reply
    • Wardee says

      June 2, 2010 at 4:04 pm

      Mary – Great info! Thanks for sharing what you did. So you didn’t use any sweetener beyond the sweetness of the raspberries? Sounds delicious.

      Reply
  13. Mary in LA says

    June 2, 2010 at 4:30 pm

    Thanks — glad you liked it! Nope, no sweetener necessary, though I might try adding some next time just to see how much of a difference it makes.

    Reply
  14. SAM says

    April 8, 2011 at 1:28 am

    I mean is it possible that we eat Kefir grains? and if so is it useful or not?

    Reply
    • Wardee says

      April 8, 2011 at 10:02 am

      Sam – Yes, you can eat them! Most people don’t like them because of the texture, but I quite like them. Like a sour gummy bear. 😉 They’re really good for you — all the organisms of the kefir in a high concentration.

      Reply
  15. sam says

    April 11, 2011 at 3:45 pm

    Thank you so much, I appreciat your honest effort

    Reply
  16. Miter says

    April 15, 2011 at 9:54 pm

    I have found that Kefir really helps with Calcium absorption. Sometimes I just stir some molasses and drink it (molasses also a good source of Ca). Before I go to bed I drink a cup of kefir — straight up.
    My older but still very active mother also enjoys Kefir very much (great drink for a senior citizen) she says she has more energy, or maybe she just feels more alive! When I first set her up with the Kefir in a mason jar — she told me she needed more curd grains because she had very little curds left…..
    I said, “Mom you ate all the curds — were suppose to save the keifr grains curds as a starter….”
    LOL….It is okay to eat the grains but – it is important to reserve some to continue the keifr cycle.

    I had to get more Kefir grains for her and give her step by step instructions:

    1) Add the kefir grains/curds to the jar
    2) Add milk to jar,about 1-1/4 to 2 cups.
    3) Cover with loose lid or papertowel secured with rubber band
    4) Let sit 24 (longer if needed or desired is OK)
    5) When kefir milk is ready,stir & then pour milk & grains slowly into a strainer or colander over a bowl, gently separate the grains from the kefir milk — do not smash grains.

    6) TO START OVER: Go back to step (1)

    Reply
  17. Steve says

    June 26, 2011 at 4:05 pm

    Give the straight stuff a chance. It grows on you. It’s important to let it ferment without the grains for an additional day or two. That changes the taste a fair bit and the texture. It becomes much thinner, less fatty, more nutritious, and sparkily. Very similar to sparkiling lemonade, but much more satisfyling. The other thought is to just dump some over fresh fruit. Mango, or berries go great with kefir.

    Reply
  18. emily says

    November 30, 2011 at 2:14 pm

    Anyone have any recipes for getting rid of my extra kefir grains? I know it would be better to eat them than throw them out and don’t have the fridge space (or money) to keep them all going. Growing so fast! Any ideas would be great i can’t find any recipes but ones using kefir liquid. Thanks

    Reply
    • Wardee says

      November 30, 2011 at 8:24 pm

      Emily — You can just toss them in a smoothie or salad dressing or anything else you’re blending and puree them up. 🙂

      Reply
      • Kathy says

        August 22, 2018 at 12:54 am

        I stored mine in the freezer inside a mason jar full of milk. They were great when I thawed them.

        Reply
  19. Wendy says

    June 20, 2012 at 11:10 am

    Hi There! Thanks for having such a helpful site. Could you do something very basic for me? Could you put up a photo of plain kerfir that it just made and ready to consume? I have had to sort through info and images to figure out which portion to consume. Here is what I have come up with:
    1) the grains (little balls) are used to make more.
    2) The liquid is whey, which I do not yet know how to use.
    3) The yogurty part would then be the kefer…but Can I just sit and eat a bowl of it if I like it that way?

    Reply
    • Wardee says

      June 21, 2012 at 5:28 am

      Hi, Wendy!

      To answer your questions, you might want to look at this post:
      https://traditionalcookingschool.com/2009/06/01/why-kefir/#

      Also, here are quick answers:

      1) Correct.
      2) You’ll have whey if the kefir ferments long enough. It spills out as the milk curdles more and more. A shorter ferment may not produce any whey. When you do get whey, you can use it in cooking, add it raw to smoothies, add to bread dough, feed to animals, use in lacto-fermentation as a starter culture.
      3) Yes and yes. Or use in salad dressings, smoothies, drip through cheesecloth to make “kefir cheese”. Lots of things you can do!

      Reply
      • tia says

        May 9, 2014 at 1:54 am

        I leave the whey and kefir together and make a smoothie. I let the smoothie ferment another day in the fridge and it tastes like drinkable yogurt.

        Reply
    • Janice Zulauf says

      April 13, 2017 at 3:53 am

      The whey is very much like buttermilk and is especially good in a bread made with a sourdough culture. If you do not have a culture, mix 2 TBLS. pure warm pineapple juice (unsweetened) with 3 TBLS. flour or double each ingredient if you like and stir well, and cover with a paper towel held over an old clean yogurt container with a rubber band. Place in the oven with the oven light on. Leave in a few days until it doubles. Each time you take some out or at least every week, feed the starter with 3TBLS. flour and 2 TBLS. warm water. Only use the pineapple juice the first time, never again after that. I am a Cordon Bleu Chef and I used to teach in Portland Oregon at the Cooking School and we used this starter as I found it easy for my students to work with and keep alive. I collect starters and they are amazing and fun. Kefir is great for farmers cheese and cottage cheese as well as sour cream. Just don,t confuse the water grain with the milk grain. It is the most woderful sour cream replacement.
      Chef Janice

      Reply
  20. Logan says

    December 13, 2012 at 8:19 pm

    Kefir as salad dressing. That’s a really good idea. I’m going to try it instead of yogurt. Thanks!

    Reply
  21. Katee says

    March 29, 2014 at 6:32 am

    I blended a pint of milk kefir with a handful of basil leaves, the juice from two lemons, and dried garlic, black seed and sea salt for the most flavorful dressing! It was perfect over shrimp salad and I will be making another batch soon!

    Reply
  22. pegs cafe says

    May 8, 2014 at 5:20 am

    I blended a pint of milk kefir with a handful of basil leaves, the juice from two lemons, and dried garlic, black seed and sea salt for the most flavorful dressing! It was perfect over shrimp salad and I will be making another batch soon!

    Reply
  23. Hachi says

    May 12, 2014 at 9:34 am

    My favorite way is with corn flakes and honey <3 it's just divine!

    Reply
  24. Marlene says

    June 2, 2014 at 11:02 am

    I love kefir with my homemade granola for breakfast. Sometimes I also drink it straight, or have made cheese (everybody loved it!) and mixed it with fruit juice to drink. So many ways to eat it!

    Reply
  25. AnnaH says

    July 20, 2014 at 3:06 pm

    My friend made paneer with hers, an Indian cottage cheese.

    Reply
    • Kristin says

      August 2, 2024 at 1:20 pm

      How do you make paneer with Kefir? I would love to have the recipe.

      Reply
      • Makenzie Reed says

        August 5, 2024 at 3:04 pm

        Hi, Kristin. Wardee shares a link on how to make paneer here:

        https://traditionalcookingschool.com/food-preparation/best-real-food-dinners-on-a-budget-tips-for-frugal-meals/
        God bless you! 🙂

        ~Makenzie, TCS Success Team

        Reply
  26. Pam says

    July 20, 2014 at 5:19 pm

    Great ideas, thanks. I love adding stevia and a little vanilla extract to my glass of kefir-delicious too!

    Reply
  27. Daniel says

    July 20, 2014 at 7:43 pm

    I let kefir sit on the counter until it splits – then I strain the curds or the ‘cheese’ from the whey, store the whey for some other use; and mix the cheese with olive oil, herbs and crushed garlic and salt enough to strike out the deep ‘putrid’ taste of the cheese. It is sublime.

    Reply
  28. Barbara Melrose says

    September 21, 2014 at 10:34 am

    I use the whey left over after straining the kefir to make cheese. The whey has all kinds of uses. I add a TAB or 2 to homemade mayo and let sit on the counter for a few hours before refrigerating. It inoculates it with the good probiotics and prolongs the refrigerator life. Same goes for homemade mustard. When making homemade bread, instead of adding water for the liquid, add room temperature whey….it conditions the bread and is extremely wonderful for pizza crusts. Barb

    Reply
  29. Bob says

    September 24, 2014 at 8:22 am

    Kefir makes great ranch style dressing. Even my kefir hating children eat it like it’s good. Just use it in the place of the buttermilk.

    Reply
  30. DavetteB says

    December 4, 2014 at 4:31 am

    The cheese might work for me, if you didn’t tell me what it was till later and seasoned it (like homemade Boursin). I’m the picky eater of the family so I don’t eat potato salad, raw veggies, parfaits with fruit, or smoothies either. I’m doing good to eat yogurt and kombucha.

    Reply
  31. Maggie says

    January 10, 2015 at 11:48 am

    I recently found the joys or organic kefir and I love it!! We are just in the smoothie stage right now but I am branching out and this post will help me greatly. Thank you Wardee.

    Reply
  32. Pati says

    January 24, 2016 at 9:57 am

    I make my kefir smoothies by blending a ripe fresh or frozen banana, natural peanut butter, stevia (and sometimes a bit of real maple syrup and raw oats), and a drop of pure, food grade peppermint oil. Yum!

    Reply
  33. Lisa D says

    March 14, 2016 at 7:06 pm

    Question…. I break out with a really bad eczema rash when I consume too much dairy, so I try to avoid it. Would I have the same reaction to milk kefir? Or cultured butter or cream?

    Reply
    • Millie says

      March 15, 2016 at 7:48 am

      Hi Lisa,

      You may or may not be able to tolerate cultured dairy. Some people can, some can’t. If you wish to try it, proceed with caution and a very small amount. Also, it’s important to note that some people are able to tolerate raw dairy that is cultured as opposed to pasteurized and homogenized dairy that is cultured.

      Millie
      Traditional Cooking School

      Reply
      • Lisa says

        April 25, 2016 at 6:38 pm

        Thanks! I decided to give GAPS a try and will be starting next week. I’ve been doing Whole 30 for the past 3 weeks with a coworker to get off dairy, grains and sugar. Since starting, I’ve had major die-off symptoms, mainly a red, scaly, and very itchy rash on my hands and wrists. I tried to refrain from using the cortisone cream, but it was so bad, the skin was cracking and bleeding. So I plan to use it every couple of days until I finally get rid of it.

        Reply
  34. April says

    April 25, 2016 at 2:00 pm

    I use kefir to make my chia seed pudding for breakfast. I just replace the milk in the recipe. It’s delicious and a great way to start the day!

    Reply
  35. Rina says

    June 2, 2016 at 11:12 pm

    I make a beet broth by boiling grated beets with dill, I let the soup cool a bit and then add a good amount of kefir and top with fresh dill. I used to think borcht was made with pickle juice and topped with sour cream, but kefir gives the tang of pickle juice, and since kefir is so big in the same areas that make borcht, I think kefir maybe the original ingredient –but that’s just a musing, I have found nothing to substantiate 🙂

    Reply
  36. Jami says

    February 19, 2017 at 6:10 pm

    In addition to the ways listed above we use our kefir as a sour cream, or cream replacement –

    On top of nachos to keep the heat down, same for a topping on spaghetti when green chilies have been added:)

    I make a mock beef stroganoff using the kefir as the sour cream and sometimes replacing the noodles with cabbage – it is always a big hit with everyone. I also make a mock fettuccine with alfredo sauce using the kefir in place of the cream, and our own cultured butter. In fact I’ve never made the real versions of these dishes. I’ve even added kefir to my own cheese sauce for mac ‘n cheese. I always try not to cook the kefir, just add it at the end after the heat is turned off.

    Reply
  37. Amy says

    March 22, 2017 at 10:56 pm

    Great ideas! Thanks!

    Reply
  38. William Griffiths says

    November 2, 2017 at 8:29 am

    That sounds great! I have a load of dehydrated kefir grains, any idea whether eating these mixed with other things would still give the benefits of drinking kefir beverages? The grains themselves are dehydrated and hard

    Reply
  39. jim Pepper says

    February 14, 2018 at 12:40 pm

    I’ve been making kefir orange juice for a long time . Its a way to get family to drink kefir . Take frozen o j and mix with kefir instead of water .

    Reply
  40. Marilyn says

    July 7, 2018 at 7:59 pm

    My super picky, cynical husband will drink kefir I’ve let sit another day after straining out the grains and adding a 2-3” strip of orange rind. After 24-48 hrs add a few drops of vanilla and a little maple syrup or stevia. Tastes a bit like a creamsicle.

    I love to boil some good chai mix in a bit of milk and wate and steep as I usually do, then strain and stir the cooled chai into sweetened kefir and sometimes a little vanilla, too. Now that I’ve read the suggestion about chia pudding I plan to try it using chai kefir! Thanks!

    Reply
  41. Sarah says

    August 26, 2018 at 4:16 am

    Hi, I’ve just been given some kefir grains. After an initial 24 hours ferment, I strained the kefir into a jar and used the old grains for a new batch. The jar of kefir I left out for another 24 hours (as this is what my friend said she did). The kefir has separated into whey (clearish liquid) and what i assume is kefir (white thicker liquid). Do I stir these together and drink? Or am I to separate the whey out somehow? Thank you!!

    Reply
    • Sonya Hemmings says

      August 27, 2018 at 10:00 am

      Hi, Sarah:
      It sounds like your kefir fermented a little too long if it separated. It would be best to discard this batch and strain out your kefir grains to start a new batch. Try a shorter fermenting time, and see if you have better success.

      Sonya Hemmings
      Customer Success Team

      Reply
  42. Terrie says

    October 2, 2019 at 7:32 pm

    I substitute it for buttermilk in cornbread recipes.

    Reply
  43. Raye says

    January 11, 2021 at 6:44 pm

    Hello! For the kefir cheese, do you strain out the kefir grains first, then do the strain in the cheesecloth or just include the grains in the cheese?

    Thanks!

    Reply
    • Sonya Hemmings says

      January 12, 2021 at 8:22 am

      Hi, Raye: I’m happy to help! Definitely remove the kefir grains to make future batches before proceeding to make the kefir cheese. 🙂 —Sonya, TCS Customer Success Team

      Reply
  44. Cindy says

    October 30, 2022 at 6:56 pm

    I took a few classes yesterday to learn about kefir/yogurt and mozzarella/ricotta cheese.
    I had a smoothie this morning.
    After reading your list, I was wondering if I can you use kefir to make coleslaw?

    Reply
    • Peggy says

      October 31, 2022 at 1:27 pm

      Hi, Cindy,
      That is great! I don’t see why you couldn’t substitute the sour cream or diary portion of the recipe for kefir. I would try it. If you do let us know how it turns out. ~Peggy, TCS Customer Success Team

      Reply
  45. Debra says

    May 8, 2023 at 6:05 am

    How much honey would I add to my goat milk kefir (quart )

    Reply
    • Danielle says

      May 9, 2023 at 1:06 pm

      Hi, Debra.

      You can sweeten it to taste, maybe a tablespoon. I’d start out small and increase based on your likes.

      ~Danielle, TCS Customer Success Team

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Anonymous on Middle Eastern Kefir Cheese Balls {with free video!}
  • Genelle Johnson on Sourdough Einkorn Rosemary Focaccia
  • SUE mom divorced on 5 Ways to Take Care of Yourself During Your Period
  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Chocolate ice cream with a mint leaf being scooped by an icecream scoop and an image of milk kefir topped with cinnamon. Text overlay says, "8 Yummy Ways to Eat Kefir - Probiotics are good for your gut!"