更有把握地使用克菲爾
食譜
用簡單的方法運用奶克菲爾、水克菲爾和多出的乳清,同時保留正確的發酵觀念。
Start with the natural flavor, then add fruit, spices, or herbs after fermentation.
Milk kefir can add acidity and tenderness to dressings, marinades, batters, and baked foods.
Extra whey and finished kefir can be used thoughtfully, but spoiled batches should never be rescued through cooking.
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