All posts tagged milk

Banana Shake with Wheatgrass

Published November 15, 2014 by Hadufuns Bernardo

Adding a wheatgrass to your shake may taste peculiar but you will find it sweet as you get to used to it.Banana Shake



  1. All you have to do is put all the ingredients together in a food processor and blend until fully smooth and serve!



Cottage Cheese

Published September 25, 2014 by Hadufuns Bernardo

This cottage cheese is made only with two ingredients. These recipe is quick and easy to prepare. Just follow simple steps!

Ingredientscottage cheese


  1. Start by heating the milk into 60°C [140°F].
  2. 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).
  3. 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.
  4. Remove the curds using with a strainer. Then place them on either on cheesecloth lined colander or mesh-type strainer.
  5. 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.


How to Make Kefir With Rice Milk

Published February 4, 2014 by Hadufuns Bernardo

Kefir Rice Milk

For people who are experiencing lactose intolerance, choosing rice milk kefir over dairy products would be a great idea.  Rice milk kefir is an excellent alternative beverage for people who have been suffering from allergy problems that are associated with dairy consumption. Here is how you make your own home-made rice kefir.

Materials Needed:


  1. Let the sealed rice milk carton stand at a room temperature overnight to keep the milk slightly warm the following morning. Keeping the milk slightly warm is essential in helping to activate the kefir starter. Rice milk usually does not need to be placed in a refrigerator when not yet opened.
  2. Mix the rice milk and some kefir grains into a clean container. Cover the container with a lid and let it set at a room temperature for 24 hours.
  3. Stir the mixture around five times during the day. You can do the mixing by simply moving the container in a circular motion or by shaking the container slowly.
  4. After 24 hours, open the container and then attach two layers of cheesecloth to the top or opening of the container. You may secure the cheesecloth by using a rubber band.
  5. Prepare the second bottle/container. Be sure to have it thoroughly cleaned.
  6. Pour in the kefir mixture from the first container to the second container. Do not detach the cheesecloth as it serves as the strainer once you pour the kefir to the other container. You may set aside the kefir grains. Have the grains refrigerated for future use.
  7. Store the filtered rice milk kefir in the refrigerator. You may serve the completed kefir chilled.

Simple Tips in Preparing Kefir Sour Cream

Published October 15, 2013 by Hadufuns Bernardo
kefir sour cream

Kefir Sour Cream

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

Materials Needed:

  • Cheesecloth
  • Pot
  • 2 Glass jars
  • Strainer


  1. Place the kefir grains inside the jar.
  2. Add the milk and cover the jar loosely.
  3. Let it sit for around 12 to 24 hours until cultured.
  4. Strain the kefir into the second jar. Set aside the grains. You may have it stored in the refrigerator for future use.
  5. Use the milk for the next step.
  6. Place cheesecloth over the strainer and filter the milk again into the pot.
  7. Let the milk stay in the cheesecloth for not less than 10 hours to achieve the consistency and texture of the sour cream.
  8. Use the filtered kefir in place of the sour cream.
  9. Place the kefir sour cream in a clean jar and save it for future use.