Breakfast Recipe
Kefir Yoghurt
This homemade kefir yogurt is a fantastic way to use up the last bit of your kefir and enjoy a new, delightful treat.
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Don’t let the last of your kefir go to waste when it gets too tangy! Transform it into a creamy, homemade kefir yoghurt with just a few simple kitchen tools. This easy method not only reduces food waste but also gives you a delicious and versatile yoghurt to enjoy with your favourite sweeteners and toppings.
Serves: Varies based on the amount of kefir used
Prep time: 10 minutes
Chilling time: 3-4 hours
Ingredients
- Leftover kefir (amount as desired)
- Sweetener of choice (honey, sugar, stevia, etc.), optional
Equipment
- 1 large jug or bowl
- 1 strainer
- Coffee filters
Serving Suggestions
- Top with fresh fruits, nuts, or granola for a nutritious breakfast or snack.
- Use it as a base for smoothies or as a substitute for sour cream in recipes.
Method
Set Up Strainer: Fit the strainer over the jug or bowl and line it with coffee filters. Ensure the setup is stable to avoid spills.
Soak Coffee Filters: Begin by soaking your coffee filters in cold water. This helps prevent the kefir from sticking to the filters and ensures a smoother texture in the final yoghurt.
Strain Kefir: Pour the kefir into the lined strainer.
Refrigerate: Place the entire setup in the refrigerator. Allow the kefir to drain for several hours, or until the whey has separated and you are left with thick kefir yoghurt in the filters.
Flavour Your Yoghurt: Once the yoghurt has reached your desired consistency, transfer it to a separate container. If desired, add sweeteners like honey or sugar to taste. Mix thoroughly to combine.
Serve or Store: Enjoy your homemade kefir yoghurt immediately, or store it in the refrigerator in an airtight container for up to one week.
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