What can you make with the kefir in your fridge?
Choose what you have: a drink, a thick spread, whey or a batch that tastes sharper than you wanted. Each has a different job in the kitchen.
Dress a salad, marinate chicken or mix pancake batter
Keep finished kefir refrigerated. Its tang works in a dressing or marinade, and it adds gentle acidity to pancake batter.
Add flavour after straining
Mix fruit, citrus, herbs or tea into finished water kefir and keep it cold. The flavour guide separates cold mixing from sealed-bottle fermentation, which needs pressure-rated equipment.
Explore the flavour guide
Treat it like a fresh tangy spread
Season it after draining, keep it refrigerated, and build the flavour around the meal instead of making every bowl taste the same.
Give a cabbage slaw a little tang
The cabbage-slaw recipe uses two tablespoons of kefir whey with vinegar, mustard, oil and seasoning. Keep the amount measured so the dressing does not turn watery.
Put the extra acidity into baking
Use only finished kefir that followed the complete method and storage instructions, with no discard signs. Smell and appearance cannot establish safety; baking cannot rescue a suspect batch.
Check the batch first
