Plan making this soup a head of time. It taste really delicious, definitely your family and friends will love this soup!
11/2 cups kefir (plain whole milk, or yogurt, not Greek-style)
1/2 cup sour cream (or creme fraiche)
2 cucumbers (large, about 1 1/2 pounds, peeled, seeded, and chopped)
1/2 avocado (medium, chopped)
21/2 green onions (chopped)
1 Serrano chile (chopped)
2 tbsp chopped cilantro
1/4 tsp ground cumin
1/4 tsp dried oregano leaves, crushed
salt (to taste)
cheese (crumbled Cotija, can substitute feta)
Making this soup can only take minutes. Place in a blender all the ingredients and blend until fully smooth. You can refrigerate first or serve immediately. When serving this soup, garnished it with avocado, chopped tomato, cilantro, and crumbled Cotija cheese.
Then gently stir the milk and slowly pour the kefir into the milk as a slow steady stream. (Remember not to stir it too fast or too long or else the curds will break apart).
As you continue stirring the curds will separate – they should be clear and not milky. But if they are milky, increase the heat and add more kefir. Still slowly stirring it for a while until the whey becomes clear.
Remove the curds using with a strainer. Then place them on either on cheesecloth lined colander or mesh-type strainer.
Allow the curds to drain for about 15 minutes tops and you have a fresh cottage cheese.
Tip: Refrigerate the kefir before making the cottage cheese.
First step is to preheat the oven to 425°. Then lightly grease a doughnut pan.
Next is to combine the in a large bowl the sugar, flour, baking powder, nutmeg and salt then stir to combine.
Combine in another bowl the kefir, honey, eggs, butter, and vanilla then use a whisk to stir. After that, pour the liquid mixture to the flour mixture and whisk until combined.
Using the piping bag, fill the doughnut pans with the batter. Or you can use a spoon to put the batter into the doughnut pans.
Afterwards, bake in the center of the oven for about 9 minutes until the bottom is golden. Allow it to cool then top it with the berry icing.
For berry icing, cook over medium heat the berries with sugar and a couple tablespoons of water until berries are turned to sauce. Then strain into a bowl to remove the seeds and 1 1/2 cups of powdered sugar and 1/2 tsp vanilla extract. Mix well.
12 to 24 hrs before to making biscuits, mix in a bowl the buttermilk and flour together. Cover and let the flour to soak. (But if you are using the sprouted flour then you can skip the soaking part).
Preheating the oven to 450°F. Then start by cutting the butter into small chunks and add it to the flour/buttermilk mixture together with baking powder, baking soda and salt. (Remember not to over mix it, but if the mixture is too dry then add some buttermilk).
Next is place the the dough onto a lightly floured board. Then softly pat the dough to 1/2 inch thick. (This way the biscuits are lighter then using a rolling pin).
Then cut the dough using a round cutter to cut out the biscuits. Place the cut out biscuits into a cookie sheet. Afterwards, bake the biscuits for about 10 to 12 minutes until golden brown.