Kefir can be enjoyed in various ways. One among the best ways to make use of kefir is by making it as sour cream. Kefir that is left to sit out and strain closely bears a resemblance to the texture and taste of sour cream. What you just need to do is to take the cultured milk that you have already made and then let the whey drain out in order to achieve a thickened outcome which you may use in position of the sour cream.
- 2 tablespoon kefir grains
- 2 cups whole or skim milk
- 2 Glass jars
- Place the kefir grains inside the jar.
- Add the milk and cover the jar loosely.
- Let it sit for around 12 to 24 hours until cultured.
- Strain the kefir into the second jar. Set aside the grains. You may have it stored in the refrigerator for future use.
- Use the milk for the next step.
- Place cheesecloth over the strainer and filter the milk again into the pot.
- Let the milk stay in the cheesecloth for not less than 10 hours to achieve the consistency and texture of the sour cream.
- Use the filtered kefir in place of the sour cream.
- Place the kefir sour cream in a clean jar and save it for future use.