Yogurt and Kefir are extremely versatile foods, believe it or not! Kefir, for example, can be used as a replacement for buttermilk in cooking and baking. It is most commonly used as a base for fruit and vegetable smoothies. Blend together a cup, or your desired amount, of kefir, and blend with your favorite fruits and/or vegetables for delicious and healthy smoothy drinks. Because of the high protein, you’re sure to have a healthy and filling snack or meal. Some of my favorites are:
strawberry, blueberry, bannana
Try adding kale to any of these for some extra nutrients or some raw honey to sweeten it up!
While it’s not truly a cheese, it’s very similar to a delicious goat cheese. Start by putting a quart of our yogurt in 3 layers of cheese cloth (make sure the cloth is large enough to fold over the top and twist). Set the cheese cloth in a bowl strainer over a medium sized bowl. Then place a small teacup saucer on the wrapped cheese cloth and place a 15 ounce can on top of the saucer. Leave in your fridge for 3-4 days. You may have empty the whey half way thru. When finished, dump the straine
d yogurt in a bowl, add 1-2 tablespoons of olive oil, a pinch of salt and your favorite fresh herb (my favorite is freshly chopped rosemary), dried chopped berries or nuts. Mix together and serve from a bowl or place on a piece of parchment paper and roll into a
cheese log. Now spread on your favorite cracker, bread, bagel and enjoy!!!!!
My personal favorite! Start by chopping a small to medium onion and a clove of garlic and sauté in a skillet until onions are transparent and slightly soft. At the same time, bake your salmon filet, skin side down at 375 degrees for 12-15 minute (until it flakes). I usually drizzle olive oil and season lightly with salt and pepper. Now take a pint of our yogurt and add 2 tablespoons of capers, 1 teaspoon of dill, 1 teaspoon of cracked pepper, and pinch of salt and the onions and garlic. When the salmon is finished, plate and top with sauce liberally. Enjoy!!!!