500ml sour kefir, 1 egg, 2 tbsp sugar, 0.5 tsp salt, 0.5 tsp baking soda, and ~350g flour. Method: Whisk the egg with sugar and salt. Add the kefir and mix well.
Heat the sour kefir slowly in a double boiler or a heavy-bottomed pot on very low heat. Do not let it boil. Once the curds separate from the whey, strain the mixture through cheesecloth and let it drain for a few hours. Summary of Uses Key Benefit of Sour Kefir Thin Blini Creates "lace-like" holes in the crepes. Pizzas/Biscuits Results in a more porous and tender crust. Meat Marinades recepty iz prokisshego kefira
Only use kefir that has naturally soured while still being within a reasonable timeframe and stored in the refrigerator. If the kefir has developed mold, a bitter taste, or a foul odor, it should be discarded. Thermal treatment (baking or frying) is essential when using soured dairy products. 1. Classic Fluffy Oladyi (Pancakes) 500ml sour kefir, 1 egg, 2 tbsp sugar, 0
Add the baking soda last and let the batter sit for 15 minutes (do not stir again after this). Fry on a preheated pan with oil until golden on both sides. Quick Cabbage Pie (Zalivnoy Pirog) A savory, "poured" pie that requires no kneading. Heat the sour kefir slowly in a double
Pour half the batter into a greased form, add the cabbage layer, and cover with the remaining batter. Bake at 180°C (350°F) for about 40 minutes. Mannik (Semolina Cake)
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