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    You are in: Home / Cookbooks / Kefir - Kefyras
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    23 recipes in

    Kefir - Kefyras

    I first had kefir while visiting Lithuania, where it is widely available in various strengths in every market - but all of it is plain. And plain is how I like it - I will flavor it myself. I now have kefir grains and make kefir at home. I like it better than the commercial stuff. I particularly like kefir made with heavy cream and with coconut milk. These recipes are either designed for kefir or I think will work well with kefir.
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    Easy dessert.

    Recipe #27000

    A reduced fat, low-sodium version of a classic football party snack from Love to Eat, Hate to Exercise. We used Lifeway Plain Lowfat Kefir.

    Recipe #473703

    Paula Deen's recipe for these vegetable pancakes are by far the best I have ever had

    Recipe #146972

    A while ago I made a dessert we really liked, except that it relied on commercial gelatin dessert and was too sweet for us. So I played around, and came up with this dessert, which I think is a great way to use fresh, ripe fruit (although I imagine canned would also work). I had strawberries around, but I think this would work with any berries, ripe peaches, mangoes, canned pineapple. You can customize it to fit your personal sweet tooth! I also like that is uses kefir with all of its wonderful probiotic qualities.

    Recipe #499244

    From the "Kitchen Cravings" blog. This recipe is adapted from one that called for buttermilk. I love kefir and am searching for more ways to use it. This recipe has the added benefit of make-ahead ease - you can keep the batter in the fridge for up to a week, baking up a few fresh muffins each morning with your choice of jam filling.

    Recipe #488187

    I love my kefir, but need more way to use it. This is something I came up with that Mr Grumpy asked for breakfast again the next day. These are not fluffy pancakes - they are rather dense, stick-to-the-ribs cakes. The multigrain mix I used (barley, rye, oats and wheat) had a bit of chewiness to it even after soaking, which I liked. I forgot the sugar once when making these, and I think the pancakes did not suffer at all, especially if served with something sweet. Serve with maple syrup or a good jam or applesauce.

    Recipe #492387

    1 Reviews |  By duonyte

    I started making kefir at home and sometimes end up with more than I want to use as a drink. I found this on the blog "Tammy's Recipes". The original recipe uses twice the amount of ingredients, but I reduced it to meet my needs. The original recipe was said to make 10 to 12 pancakes, but I got 11 using a 1/3 cup scoop (more or less full).

    Recipe #481107

    I am always looking for ways to use the kefir I make. You can strain the liquid kefir to make a yogurt or strain it further to make a cream-cheese.But I ran across many many posts in Lithuanian blogs for a different way to make a creamy ricotta-like cheese. I loved the result - I am still playing around with it, but I think it would work instead of ricotta in many recipes. I make whole milk kefir and your yield will depend on the butterfat content of the milk you start with - the higher the butterfat, the more cheese you will have. Lowfat kefir will make less cheese. And don't discard the whey - use it instead of milk or water in pancakes, quick breads, etc. Or use to water your plants. We loved it just plain spread on wholegrain rye bread, topped with a slice of avocado for me.

    Recipe #490812

    I've been experimenting with kefirs and wanted to make a non-dairy one for a friend who is lactose intolerant. (Kefir is nearly lactose-free, and some lactose-intolerant people can use it in modest quantities). I did a little research, found a lot of inconsistent and conflicting information. So I just plunged ahead and was very happy with the results. I've only used it for smoothies, but I think it would also make great pancakes or fruity type quick breads.

    Recipe #481207

    great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

    Recipe #340633

    Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness.

    Recipe #479993

    A recipe I came across while searching for recipes of India and it is from "whats4eats.com". Here is what is stated: "Lassi is a cooling yogurt beverage originally from the northern part of India. Traditionally lassi is unsweetened and has a pinch of salt and some spices mixed in. More recently, sweetened fruit lassis have become very popular drinks, both in India and around the world."

    Recipe #483000

    Taken from showmethecurry .com and posted for ZWT. "When cantaloupe is in season, try this light and refreshing recipe for cantaloupe milk shake. It’ll cool down even the hottest of summer days!"

    Recipe #485000

    1 Reviews |  By newmama

    this was so smooth, creamy and thick! takes you right to the islands :) the coconut milk kefir i get at whole foods (i got vanilla) and is made by So Delicious. if you can't find it i think a good sub would be 1/2 cup coconut milk and 1/2 cup vanilla kefir or vanilla yogurt (or soy, almond, rice milk)

    Recipe #421206

    17 Reviews |  By loof

    This is a great light smoothie with a fresh summery taste!

    Recipe #384471

    Just a simple smoothie, with lots of antioxidants and probiotics. You can up the yum factor by sprinkling some cinnamon, flax, or adding a squirt of honey on the top! Pair it with a piece of toast and you're set until lunchtime! Also, you get a full serving of milk products and fruit!

    Recipe #471603

    There are a few little preparation quirks that distinguish a good smoothie from a great one - at least in my book. For one, I like to par-freeze the fruit I'm using - not rock solid, mind you - because it helps thicken the drink; room temperature fruit only thins it. Ditto for the liquid I use, in this case coffee - usually left over from the pot I've made that morning. As prepared here, this smoothie has a mild coffee flavor, but if you want a stronger coffee kick then go ahead and use some double strength brewed coffee that has been well chilled.

    Recipe #214669

    3 Reviews |  By flower7

    This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.

    Recipe #119809

    This recipe tastes great whether you use milk or kefir; you can even use a very sharp kefir if you have it; it will add a nice cheesey flavor and a bit of tang.

    Recipe #333538

    This is a wonderful mediterranian pasta salad. It is very tasty and also very healthy, too, cause it uses no cream or mayonnaise. You can make it even healthier by using whole wheat pasta instead of regular. This is great served with some oven-warm bread or just eaten plain.

    Recipe #360542

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