Kefir Recipes

KEFIR RECIPES, 2
nd
Edition

Copyright 2011 by Cultures for Health. All rights reserved.

Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by
any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and
recording, and in any information storage and retrieval system, is forbidden without written permission of Cultures for Health.

First Publication: November, 2009.
Current Edition: October, 2011.

Publisher: Cultures for Health
13023 NE Highway 99 Suite 7-4
Vancouver, WA 98686


This book is also available through the Amazon Kindle store.


For more information on making Kefir or other cultured and fermented foods, please visit culturesforhealth.com.












Disclaimer

The ideas, concepts, and opinions expressed in this book are intended to be used for educational purposes only. This book is
sold with the understanding that authors and publisher are not rendering medical advice of any kind, nor is this book intended
to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury.
It is imperative to use good judgment when consuming Kefir and to never consume any Kefir that looks, tastes, or smells
unpleasant. Further, before consuming Kefir or any other fermented or cultured food, you should receive full medical
clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss,
or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the
material in this book. If you do not agree with this disclaimer, you may return the book to the publisher for a full refund.


Contents

Basic Recipes
Kefir Recipes 1
Disclaimer 2
Contents 3
Strained (Thickened) Kefir 6
Kefir Cream 6
Kefir Whey 7
Kefir Sour Cream 8
Kefir Butter 8
Kefir Cheese 9
Herbed Kefir Cheese 9
Kefir Leban in Olive Oil 10
Sweetened Kefir 11
Fruit Kefir 11
Vanilla Kefir 12
Chocolate Kefir 12
Creamsicle Kefir 12
Creamy Grape Kefir 13
Carrot Kefir 13
Chai Kefir 13
Apple Pie Smoothie 14
Banana Smoothie 14
Basic Fruit Smoothie 15
Blueberry Smoothie 15
Cranberry Antioxidant Smoothie 16
Orange Smoothie 16
Pumpkin Smoothie 17
Watermelon Smoothie 17
Pineapple Banana Smoothie 17
banana mango Smoothie 18
Creamy Herb Kefir Dressing 19
Creamy Garlic Salad Dressing 20
Green Goddess-style Kefir Dressing 21
Creamy Kefir Black Peppercorn Dressing 21
Creamy Kefir Horseradish Dip 22
Kefir Ranch Dip 22
Kefir Artichoke Dip 24
Sun-dried Tomato, Basil, Hazelnut and Kefir Dip 24
Blue Cheese and Walnut Kefir Dip 26
Turkish Kefir Dip 26
Kefir Biscuits 27
Kefir Banana Bread 28
Chocolate Kefir Bread 29
Apple Spice Kefir Bread 30
Cinnamon Kefir Bread 31
Dill Kefir Bread 32
Blueberry Kefir Muffins 32
Oatmeal Kefir Muffins 33
Whole Grain Kefir Pancakes 34
Apple Cinnamon Kefir Pancakes 35
Kefir Ice Cream 36
Soft Kefir Cookies 37
Kefir Chocolate Chip Cookies 37
Kefir Dessert Sauce 38
Coconut Milk Kefir 39
Coconut Milk Kefir Ice Cream 40
Coconut Water Kefir 41
Blueberry-Pomegranate Water Kefir 41
Grape Juice Kefir 42
Water Kefir Lemonade 42
Water Kefir Smoothie 43
Cherry Water Kefir 43
Raspberry Juice Kefir 43
Orange Zest Water Kefir 44
Cream Soda Water Kefir 44
Herbal Infusion Water Kefir 44
Fruit Flavored Water Kefir 45
Apple Juice Kefir 45
Water Kefir Soda 46


Basic Recipes


Strained (Thickened) Kefir


Ingredients:

Milk Kefir
Cheesecloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off for
2-4 hours depending on the thickness desired (generally the consistency of yogurt or sour cream).



Kefir Cream


Ingredients:

Milk Kefir Grains (or powdered Kefir Starter Culture)
Cream

Place the kefir grains in the cream and allow the cream to kefir for 12-48 hours. When the desired consistency and taste is
achieved, remove the kefir grains and place the grains in fresh milk. Kefir Cream can be used to make Kefir Butter.





Kefir Whey


Ingredients:

Milk Kefir
Cheese Cloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off for
2-24 hours. The longer the draining period the more whey it will produce and the thicker the kefir will become. Use the
resulting kefir in place of yogurt, spreadable cheese or cream cheese in recipes depending on the finished consistency.

Kefir Whey can be used for soaking grains or when culturing vegetables (e.g. sauerkraut, pickles, beet kvass, etc.) or making
lacto-fermented condiments and salad dressings.


Kefir Dairy ProducTS


Kefir Sour Cream

Make Kefir Cream with Heavy Whipping Cream. Makes a wonderful probiotic substitute for Crme Fraiche or conventional
Sour Cream.



Kefir Butter


Ingredients:

Kefir Cream

Remove the cream from the fridge and allow it to come to room temperature. If using a Kitchen Aid Mixer, place the bowl
in the freezer for a few hours prior to making butter. Place the cream in the bowl and turn the mixer on as high as you can
without splattering the cream. Watch the mixture carefully. Within a minute or two, the cream will have thickened a bit and
you should be able to increase the mixer speed. Continue to watch the cream carefully as a cold bowl and room-temperature
cream should set to butter quickly. Once this happens, its very easy to spray the remaining liquid (traditional buttermilk) all
over the kitchen so be sure to turn the mixer down when needed. Once chunks of butter form, slow the mixture down to
allow the chunks to come together.

If making butter by hand, simply pour the pint of cream into a quart size jar with a lid. Shake the cream vigorously (good job
for kids) until small balls of butter form. Then slow down the shaking so the balls of butter can clump together.

Remove the butter to a small bowl (or just your hands). Wash the butter with filtered water, pressing out any remaining
buttermilk with a spoon. When the water runs clear, the butter should be free of buttermilk. This portion of the process is
very important as leaving buttermilk in the butter will cause the butter to spoil quickly.

Salt the butter if desired (Tip: if you accidentally over-salt the butter, just rinse it under water to remove the excess salt). You
can also add herbs if desired.

Wrap the butter in wax paper and store in the freezer, fridge or on the counter (butter will spoil at room temp within a few
days so use it quickly).

Kefir Cheese


Ingredients:

Milk Kefir
Cheese Cloth or Tight Weave Dish Towel

Pour the Milk Kefir into the cheesecloth or tight weave towel. Hang above a bowl or jar and allow the whey to drain off.

Soft Spreadable Cheese: Drain for 6-12 hours depending on the consistency desired.

Kefir Cream Cheese: Drain for 12+ hours depending on the consistency desired.

Hard Cheese: Drain for 12+ hours then wrap the cheese in the cheese cloth and place in a colander. Weight the cheese
down to press out more whey. Use a plate with canned food as weights. Start with minimal weight increasing the amount of
weight every few hours until the cheese stops dripping. Hard kefir cheese is generally crumbly and can be grated like
mazithra or similar-style cheese.



Herbed Kefir Cheese


Ingredients:

Kefir Cheese (soft spreadable consistency)
Fresh or Dried Herbs (use your favorites; French Herbs or Herbs de Provence work well)

Combine the herbs and cheese. Serve as a soft cheese spread on crackers, bread, etc. Also makes a wonderful vegetable
dip.






Kefir Leban in Olive Oil


Ingredients:

Kefir Cheese, well salted (cream cheese consistency)
1 2 cups Olive Oil

Form the kefir cream cheese into balls about 1.5 inches in diameter. Place the kefir leban balls in a jar. Pour the olive oil in
the jar to submerge the kefir leban balls. Be sure to leave an inch or two of head room. Place a tight lid on the jar. Store at
room temperature for up to a few weeks.



Flavored Kefir Recipes


Sweetened Kefir


Ingredients:

1 cup Kefir
Sweetener of your choice to taste; options include:
2 tsp. Sugar (Sucanat or Rapadura work well)
1 tsp. Raw Honey or Agave
1 tbsp. Maple Syrup

Blend together and serve.



Fruit Kefir


Ingredients:

1 cup Kefir
cup 1 cup Fruit (fresh or frozen)
tsp Vanilla Extract (optional)
Sweetener if desired (raw honey, agave, stevia)

Puree fruit in a blender until smooth. Add Kefir, vanilla and sweetener. Blend together and serve cold.





Vanilla Kefir


Ingredients:

1 cup Kefir
tsp Vanilla Extract
Sweetener if desired (raw honey, agave, stevia)

Blend together and serve.



Chocolate Kefir


Ingredients:

1 cup Kefir
1 tbsp Chocolate Syrup

Blend together and serve cold.



Creamsicle Kefir


Ingredients:

cup Orange Juice
cup Kefir
Dash of Vanilla Extract
Sweetener if desired (raw honey, agave, stevia)

Blend together and serve over ice.






Creamy Grape Kefir


Ingredients:

1 tablespoon Grape Juice Concentrate or cup Grape Juice
1 cup Kefir
Dash of Vanilla Extract (optional)
Sweetener if desired (raw honey, agave, stevia)

Blend together and serve cold.




Carrot Kefir


Ingredients:

cup Fresh Carrot Juice
cup Kefir
Dash of Vanilla Extract
Sweetener if desired (raw honey, agave, stevia)

Blend together and serve.



Chai Kefir


Ingredients:

cup Liquid Chai
cup Kefir
Sweetener if desired (raw honey, agave, stevia)

Blend together and serve over ice.


Smoothie Recipes



Apple Pie Smoothie


Ingredients:

cup Unsweetened Applesauce (best if chilled or frozen)
cup Kefir
Dash of Vanilla Extract
Dash of Cinnamon
Dash of Nutmeg

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.




Banana Smoothie


Ingredients:

1 cup Kefir
1 Banana
1 tsp Vanilla
Sweetener to taste (1 tbsp raw honey or agave; small amount of stevia)

Add ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.





Basic Fruit Smoothie


Ingredients:

1 cup Kefir
cup Frozen Fruit (berries work well)
Banana
Ice Cubes (can reduce amount or omit if Banana is frozen)

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.



Blueberry Smoothie


Ingredients:

cup Kefir
cup Juice (orange and grapefruit work well)
1 cup Blueberries
1 Banana

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving





Cranberry Antioxidant Smoothie


Ingredients:

cup Frozen Cranberries
2 tbsp. Frozen Blueberries
1-2 tsp. Lemon Juice (fresh is best)
cup Cranberry Juice
cup Kefir
Dash of Vanilla Extract (optional)

Add fruit, juice and vanilla to a blender and process until smooth. Blend in kefir and serve chilled or at room temperature.
Makes one serving.



Orange Smoothie


Ingredients:

2-3 tbsp Frozen Orange Juice Concentrate
cup Kefir
tsp Vanilla Extract
1 cup Ice Cubes

Add all ingredients to a blender and process until smooth. Serve chilled or at room temperature. Makes one serving.






Pumpkin Smoothie


Ingredients:

1 cup Kefir
2 tbsp Organic pureed pumpkin
Dash of vanilla extract
Pinch of cinnamon and nutmeg (to taste)

Add ingredients to a blender and process until smooth. Serve chilled or at room temperature. Can be served topped with a
dash of cinnamon-sugar. Makes one serving.




Watermelon Smoothie


Ingredients:

cup Seedless Watermelon Chunks
cup Kefir
3 tbsp Orange Juice

Use blender to puree watermelon until smooth. Add juice and kefir, process until blended completely. Makes one serving.



Pineapple Banana Smoothie


Ingredients:

1 Frozen Banana
1 cup Fresh Pineapple
2 tbsp Coconut Milk (optional)
cup Kefir
Sweetener (1 T. raw honey, Agave or Sugar; small amount of stevia)

Add all ingredients to a blender and process until smooth. Best served chilled. Makes 2 servings.

banana mango Smoothie


Ingredients:

cup Banana
cup Mango, Papaya or Guava
cup Kefir
Sweetener (1 tbsp raw honey, agave; small amount of stevia)

Add all ingredients to a blender and process until smooth. Best served chilled





DressingS, dips and spreads


Creamy Herb Kefir Dressing



Ingredients:

cup Mayonnaise (preferably lacto-fermented mayonnaise)

1 cup Kefir

teaspoon Dried Thyme

teaspoon Dried Tarragon

1/8 teaspoon Dried Rosemary, crushed

1 teaspoon Dijon Mustard

teaspoon Sea Salt

1/8 teaspoon Pepper, freshly ground

Wisk together the mayonnaise and kefir until smooth. Combine with the other ingredients. Cover and chill for several hours
prior to serving.







Creamy Garlic Salad Dressing


Ingredients:

2 cups Mayonnaise (preferably lacto-fermented mayonnaise)
1/3 cup Kefir
1/3 cup Sunflower Oil or Grapeseed Oil
1/4 cup Water or Milk
2 tablespoons Apple Cider Vinegar, White Wine Vinegar, or Kombucha (well fermented)
1 1/2 teaspoons Fresh Lemon Juice
1 1/2 teaspoons Raw Honey
3/4 teaspoons Mustard
1/2 teaspoon Sea Salt
1/2 teaspoon Pepper, freshly ground
4-5 Garlic Cloves, minced
Wisk together mayonnaise and kefir until smooth. Combine with the remaining ingredients. Let rest covered in the refrigerator
for 2+ hours prior to serving to allow the flavors to meld properly.





Green Goddess-style Kefir Dressing



Ingredients:

1 cup Mayonnaise (preferably lacto-fermented mayonnaise)

cup Kefir

cup Fresh Parsley, finely minced

cup Fresh Tarragon, finely minced

3 tablespoons Chives, finely minced

3 tablespoons Anchovy Paste

3 tablespoons Apple Cider Vinegar or Kombucha (well fermented)

1 tablespoon Lemon Juice

1 Garlic Clove, finely minced or grated

Salt and Pepper to taste

Wisk together mayonnaise and kefir until smooth. Wisk in other ingredients. Cover and chill for several hours before serving.





Creamy Kefir Black Peppercorn Dressing



Ingredients:

1 cup Strained Kefir (consistency of yogurt)

1 cup Cultured Buttermilk

1 cup Mayonnaise (preferably lacto-fermented)

cup Fresh Parsley, minced or 2 tablespoons Dried Parsley

2 tablespoons Chives, minced

1 tablespoon Black Peppercorns, coarsely crushed

2 tablespoons Fresh Basil, minced or 1 tablespoon Dried Basil

2 teaspoons Fresh Tarragon, minced or 1 teaspoon Dried Tarragon

teaspoon Fresh Thyme, minced or teaspoon Dried Thyme

teaspoon Sea Salt

1/8 teaspoon Paprika

Wisk strained kefir, cultured buttermilk, and mayonnaise together until smooth. Combine with other ingredients and mix well.
Cover and refrigerate for several hours prior to serving to allow flavors to meld.

Creamy Kefir Horseradish Dip



Ingredients:

1 cup Strained Kefir (consistency of sour cream)

8 oz. Cream Cheese, Kefir Cream Cheese, or Lebneh, softened

3 tablespoons Salsa (non-chunky variety)

2 tablespoons Prepared Horseradish

teaspoon Garlic Salt

Mix together the strained kefir and cream cheese. Combine with the other ingredients and mix well. Cover and refrigerate for
several hours prior to serving to allow the flavors to meld.





Kefir Ranch Dip



Ingredients:

cup Strained Kefir (consistency of sour cream or slightly thicker)

cup Mayonnaise (preferably lacto-fermented mayonnaise)

1 teaspoon Dill

2 teaspoons Parsley

teaspoon Garlic Salt

teaspoon Onion Salt

teaspoon Pepper, freshly ground

Mix together the strained kefir and mayonnaise. Combine with the other ingredients and mix well. Cover and refrigerate for
several hours prior to serving to allow the flavors to meld.







Kefir Artichoke Dip



Ingredients:

cup Strained Kefir (consistency of sour cream or slightly thicker)

cup Mayonnaise (preferably lacto-fermented mayonnaise)

cup Parmesan Cheese, shredded

cup Yellow Onion or Shallot, finely chopped

14 ounce can Artichoke Hearts, drained and chopped

Fresh Lemon Juice to taste

Black Pepper, freshly ground to taste

Mix together the strained kefir and mayonnaise. Combine with the other ingredients and mix well. If serving cold, cover and
refrigerate for several hours prior to serving to allow the flavors to meld. If a warm dip is preferred, place in an oven safe
dish and bake at 350 degrees for 20 minutes.





Sun-dried Tomato, Basil, Hazelnut and Kefir Dip



Ingredients:

1 cup Strained Kefir (consistency of sour cream or slightly thicker)

cup Hazelnuts, toasted and coarsely chopped, divided

cup Sun-dried Tomatoes, chopped

cup Lightly Packed Basil Leaves, chopped

cup Green Onions, sliced

2 Garlic Cloves, minced or grated

Combine all ingredients together except 2 tablespoons of the hazelnuts. Mix well. Cover and refrigerate for several hours
prior to serving to allow the flavors to meld. Just prior to serving, sprinkle with reserved hazelnuts.







Blue Cheese and Walnut Kefir Dip



Ingredients:

2 cups Strained Kefir (consistency of sour cream or slightly thicker)

4 oz. Blue Cheese, crumpled

cup Walnuts, toasted and finely chopped

Sea Salt and Freshly Ground Black Pepper to taste

Combine all the ingredients and mix well. Cover and refrigerate for several hours prior to serving to allow the flavors to meld.





Turkish Kefir Dip



Ingredients:

1 cup Strained Kefir (consistency of sour cream or slightly thicker)

2 tablespoons Fresh Dill, chopped or 1 tablespoon Dried Dill

2 Garlic Cloves, mashed*

1/8 teaspoon Cayenne Pepper

1/8 teaspoon crushed Red Pepper

Sea Salt to Taste

Olive Oil

Combine all the ingredients except the olive oil and mix well. Cover and refrigerate for several hours prior to serving to allow
the flavors to meld. Just prior to serving, drizzle with olive oil.

*Use a mortar and pestle to mash the garlic with a bit of sea salt for better flavor.





Bread Recipes


Kefir Biscuits


Ingredients:

2 cups Flour
tsp Baking Soda
1 tbsp Baking Powder
1 tsp salt
6 tbsp Butter (very cold)
cup Kefir (approximate)

12-24 hours prior to making biscuits, mix the flour and kefir together. Cover and allow the flour to soak. Preheat the oven to
450 degrees. Cut the butter into chunks then work it into the flour/kefir mixture along with the baking soda, baking powder
and salt. Do not over mix. If the mixture is too dry, add a bit more kefir. Turn the dough onto a lightly floured board. Gently
pat the dough to inch thick (this will yield lighter biscuits than using a rolling pin). Use a round cutter to cut out the biscuits.
Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each
other. If you want biscuits with crusty sides, place the rounds about 1 inch apart. Bake for 10-12 minutes until golden brown.
Makes 10 biscuits.



Kefir Banana Bread


Ingredients:

2 cups Organic Sugar (Rapadura or Sucanat work well)
2 Eggs
cup Butter
2 cups Whole Wheat Flour
3 cups Bananas, mashed
1 cups Kefir
1 tsp. Baking Soda
cups Walnuts or Pecans, chopped (optional)

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 350
degrees. In a large bowl, mix together the sugar, butter, flower, bananas and nuts. Add the kefir and flour mixture and mix
just until blended. Add the baking soda and mix just until blended. Pour into a greased bread pan (generally there will be
enough batter for 1 large bread pan, 2 medium bread pans or 3 small bread pans). Bake until an inserted toothpick comes out
clean (exact time will vary depending on size of pan and number of pans baking at once).


Chocolate Kefir Bread


Ingredients:

1 cup Organic Sugar (can use Rapadura or Sucanat)
cup Butter, softened
2 eggs
1 cup Kefir
1 cup Flour
cup Organic Unsweetened Cocoa
tsp Baking Powder
tsp Baking Soda
tsp Salt
1/3 cup Nuts, chopped (optional)

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Heat oven to 350
degrees. Grease bottom only of 8x4 or 9x5 loaf pan. In a large bowl, combine the sugar and butter, blend well. Add the
eggs and blend well. Add the flour and kefir mixture. Add the cocoa, baking powder, baking soda and salt. Blend just until the
dry ingredients are moistened. Stir in the nuts. Do not over mix. Pour into the greased pan. Bake for 55-65 minutes or until a
toothpick inserted into the center comes out clean. Cool 15 minutes before removing from the pan and setting on a wire rack.
Cool the bread completely before serving. The bread should be wrapped tightly and stored in the refrigerator if it is not eaten
immediately. Makes one loaf.







Apple Spice Kefir Bread


Ingredients:

4 cups Flour: White Flour, Whole Wheat Pastry Flour or combination
2 cups Oats
1 cup Brown Sugar
2 tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
6 Large Apples, peeled, cored, and diced
3 Eggs, beaten
2 1/4 cups Kefir
1/4 cup Melted Butter, Ghee or Coconut Oil
2 teaspoons Vanilla
1/2 cup Pecans or Walnuts, chopped
12 hours prior to baking, combine the flour, oats, and kefir. Cover the bowl and allow the flour to soak. When ready to bake
muffins, preheat the oven to 375. Add the other ingredients except the apples. Do not over mix. Gently fold in the apples and
nuts. Grease a 9x5 inch loaf pan. Pour the batter in the pan. Bake one hour or until a wooden toothpick comes out clean.




Cinnamon Kefir Bread


Ingredients:

4 cups Flour
2 tsp Baking Soda
1 tsp Salt
cup Melted Coconut Oil, Sunflower Oil or Grapeseed Oil
1 cups Organic Sugar (Rapadura or Sucanat work well)
2 cups Kefir
2 Eggs

Topping and Filling:
1 tbsp Ground Cinnamon
1 cup Organic Sugar (Rapadura or Sucanat work well)
2 tbsp Walnuts, finely chopped

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 350
degrees. In a small bowl, combine the oil and sugar; add the eggs and mix well. Add this to the flour and kefir. Mix in the
baking soda and salt being careful not to over mix. Fill two greased 8x4 loaf pans (or 5 mini loaf pans) about 1/3 full.
Combine the cinnamon and 1 cup sugar. Sprinkle half over the batter then top with the remaining bread batter (layered
effect). Top the bread batter with the remaining cinnamon-sugar mixture. Swirl the batter with a knife and sprinkle with nuts.
Bake 45-55 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before removing the bread to a wire rack
to finish cooling.





Dill Kefir Bread


Ingredients:

3 cups Flour
4 tsp Baking Powder
3 tbsp Organic Sugar (can use Rapadura or Sucanat)
cup Fresh Dill (can substitute 2 tsp. dried dill)
2 tsp Dried Dill
1 tsp Baking Soda
tsp Salt
tsp Pepper
1 cups Kefir (approximate)

12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 350
degrees. Add the baking powder, sugar, dill, baking soda, salt and pepper to the flour and kefir mixture. Mix just until
ingredients are combined and a soft dough forms. Place dough into a 9x5 greased pan. Bake for 50 minutes until golden
brown. Best if served warm. If you have leftovers, this bread makes wonderful croutons.





Blueberry Kefir Muffins


Ingredients:

2 cups Sifted Flour: White Flour, Whole Wheat Pastry Flour or combination
1/2 cup Organic Sugar
1 teaspoon Salt
1/4 teaspoon Baking Soda
2 1/4 teaspoon Baking Powder
1/4 cup Melted Butter or Coconut Oil
1 Egg, beaten
1 cup Kefir
1 cup Blueberries (frozen or fresh)
12 hours prior to baking, combine the flour and kefir. Cover the bowl and allow the flour to soak. When ready to bake
muffins, preheat the oven to 425. Add the other ingredients except the blueberries and stir to combine. Do not over mix.
Gently fold in the blueberries. Fill muffin tins 2/3 full. Bake 20-25 minutes. Makes 12 muffins.


Oatmeal Kefir Muffins


Ingredients:

1 cup Rolled Oats
1 cup White Flour or Whole Wheat Pastry Flour (or combination)
1 cup Kefir
1 egg
1/4 cup Honey
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/3 cup Melted Butter, Ghee or Coconut Oil
12 hours prior to baking, combine the oats, flour, and kefir. Cover the bowl and allow the grains to soak. When ready to bake
muffins, preheat the oven to 425. Add the other ingredients and stir to combine. Do not over mix. Fill muffin tins 2/3 full.
Bake 15-20 minutes until the muffins are set and lightly browned. Makes 12 muffins.

Variation: Add 1/4 cup dried cranberries and 1/4 cup chopped pecans.


Whole Grain Kefir Pancakes


Ingredients:

2/3 cup Whole Wheat Flour
cup Oat Bran
1 tbsp Cornmeal
1 tbsp Brown Sugar (can substitute raw honey or agave)
1 tsp Baking Powder
tsp Baking Soda
tsp Salt
1 cup Kefir
2 large eggs, separated
2 tbsp Grapeseed Oil, Sunflower Oil or melted Coconut Oil

12-24 hours prior to making pancakes, mix the flour and kefir together. Cover and allow the flour to soak. When you are
ready to make the pancakes, mix the egg yolks and oil together. In a separate bowl, beat the egg whites until stiff peaks form.
Mix the oat bran, cornmeal, sugar, baking powder and baking soda into the flour and kefir mixture. Stir in the egg yolk and oil
mixture. Fold in the egg whites.

Lightly coat a skillet with butter or coconut oil and set over medium heat. When the skillet is hot, cook the pancakes using
about cup batter for each. Cook for about 2 minutes on each side until golden brown. Serve with butter, fruit and/or real
organic maple syrup. Makes 12 pancakes.




Apple Cinnamon Kefir Pancakes


Ingredients:

1 cup Kefir
1 tbsp Melted Coconut Oil, Sunflower Oil or Grapeseed Oil
1 tsp Vanilla Extract
cup Oats, ground in blender or food processor (can substitute cup flour)
cup Flour
1 Egg
1 tbsp Butter, melted
1 tbsp Raw Honey or Agave
1 tsp Baking Powder
tsp Baking Soda
- tsp Salt (to taste)
- tsp Cinnamon (to taste)
1 small apple, chopped
Chopped Nuts (optional)

12-24 hours prior to making pancakes, mix the flour, oats and kefir together (easier if done in a blender). Cover and allow the
flour to soak. When ready to make the pancakes, mix in the oil and vanilla. Add the egg, melted butter and honey. Blend until
smoothdo not over blend. Add the baking powder, baking soda, salt cinnamon and apple. Blend just until mixed. Drop
cup for each pancake on a hot griddle greased lightly with coconut oil or butter. Top the baking pancake batter with a few
chopped nuts if desired. Makes 12 pancakes.





Dessert Recipes



Kefir Ice Cream


Ingredients:

2 cups Kefir (can substitute yogurt, buttermilk or whole milk)
1 cup Kefir Cream made with Heavy Cream (can substitute non-kefired Heavy Cream)
2 eggs
2 tsp Vanilla Extract
cup Organic Sugar (can use raw honey or agave but reduce the amount by approximately 40%)

Beat eggs together well then beat in sugar (start with a conservative amount of sweetener and add in small increments to
taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before its frozen). Blend in
the kefir cream and vanilla. Transfer to the ice cream maker and follow the instructions that came with the machine.

Variations:

Chocolate: Add 2/3 cup Organic Cocoa Powder. Increase the amount of sweetener to taste.

Strawberry: Add to 1 cup crushed strawberries.

Mint: Decrease the amount of vanilla extract and add 1-3 tsp. Mint Extract. If desired, add organic dark chocolate
chips or a 3 oz. organic dark chocolate bar, chopped.

Turtle: Add toasted organic unsweetened coconut flakes, toasted organic pecans and organic dark chocolate chips or
a 3 oz. organic dark chocolate bar, chopped. Drizzle with raw honey or homemade caramel sauce.








Soft Kefir Cookies


Ingredients:

cup Butter or Coconut Oil
cup Organic Sugar (Rapadura or Sucanat work well)
cup Organic Brown Sugar
1 Egg
1 tsp Vanilla Extract
cup Kefir (can substitute yogurt or buttermilk)
tsp Baking Soda
1 cup Flour

12-24 hours prior to making cookies, mix the flour and kefir together. Cover and allow the flour to soak. Preheat the oven to
375 degrees. Beat together butter, sugar and brown sugar until the mixture is fluffy. Add the eggs and vanilla extract and mix
well. Add the mixture to the flour and kefir mixture. Add the baking soda and mix just until blended. Drop dough onto a
greased cookie sheet and bake for 8-10 minutes. Sprinkle the cookies with cinnamon sugar prior to baking if desired.



Kefir Chocolate Chip Cookies


Ingredients:

2 cups Organic Sugar (Rapadura or Sucanat work well)
1 cup Coconut Oil, Palm Shortening (non-hydrogenated) or Butter
2 Eggs
1 cups Kefir (can substitute yogurt or buttermilk)
2 tsp Vanilla Extract
4 cups Flour
1 tsp Salt
1 tsp Baking Soda
1+ cup Chocolate Chips or Chunks (we prefer to use an organic 73% cocoa bar cut into chunks)

12-24 hours prior to making cookies, mix the flour and kefir together. Cover and allow the flour to soak. Preheat oven to 375
degrees. Cream together the Coconut Oil/Shortening/Butter with the sugar until fluffy. Add the eggs and vanilla. Mix well.
Add the flour and kefir mixture. Add the salt and baking soda. Mix just until combined. Stir in the chocolate chips/chunks.
Drop dough onto a greased cookie sheet and bake for 8-10 minutes.

Kefir Dessert Sauce


Ingredients:

2 cups Kefir Cream or Strained Kefir (see Dairy recipe section; can substitute strained yogurt)
1 tsp Vanilla
cup sugar, honey or agave (to taste)

Blend all ingredients. Cover and chill at least an hour in the refrigerator before serving. Serve over fruit, cake, etc.








Non-Dairy coconut Kefir Recipes



Coconut milk makes a wonderful alternative to cow or goat Milk Kefir. Kefir made with coconut milk can be
substituted for the Milk Kefir called for in the recipes in this eBook.


Coconut Milk Kefir


Ingredients:

Coconut Milk
Milk Kefir Grains

Add the Milk Kefir Grains to the coconut milk and allow the milk to culture for 12-48 hours until the desired consistency and
taste is achieved. Remove the kefir grains and place the kefir grains in fresh milk. Milk Kefir Grains can be used repeatedly
in coconut milk but should be returned to cow or goat milk occasionally to revitalize them. Coconut Milk Kefir can be used in
place of regular Milk Kefir in all the recipes in this eBook. Coconut Milk Kefir is also a wonderful addition to your morning
coffee.






Coconut Milk Kefir Ice Cream



Ingredients:


3 cups Coconut Milk Kefir

3-6+ tbsp. Raw Honey
*

1-3 tsp. Vanilla Extract

Blend the coconut Milk Kefir, raw honey and vanilla extract well. Place in an ice cream maker and follow the manufacturers
instructions.

*
Start with a conservative amount of honey and increase the amount to taste. Remember that once the ice cream is frozen, it
will be a bit less sweet than the original mixture.

Variations:

Chocolate: Add 2/3 cup Organic Cocoa Powder. Increase the amount of honey to taste.

Strawberry: Add to 1 cup crushed strawberries.

Mint: Decrease amount of vanilla extract and add 1-3 tsp. Mint Extract. If desired, add organic dark chocolate ships
or a 3 oz. organic dark chocolate bar, chopped.

Turtle: Add toasted organic unsweetened coconut flakes, toasted organic pecans and organic dark chocolate chips or
a 3 oz. organic dark chocolate bar, chopped. Drizzle with raw honey or homemade caramel sauce.



Water Kefir Recipes


The following recipes use Water Kefir Grains, a dairy-free, vegan alternative to Milk Kefir Grains. Water Kefir
Grains can be cultured in sugar water, coconut water, or fruit juice.


Coconut Water Kefir


Ingredients:

Coconut Water
Water Kefir Grains

Place the Water Kefir Grains in coconut water and allow the mixture to culture for 24-48 hours. You will generally need 3
tablespoons Water Kefir Grains to culture up to 2 quarts of coconut water. Remove the grains and drink the coconut Water
Kefir as is or flavor it with fruit (fresh or dried), fruit juice or flavor extracts (e.g. vanilla extract).




Blueberry-Pomegranate Water Kefir


Ingredients:

1.75 quarts Water Kefir
1 cup Blueberry-Pomegranate Juice

Mix the Water Kefir and juice together. Chill and serve immediately or bottle the mixture in an air tight container (such as a
Grolsch-style bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).







Grape Juice Kefir


Ingredients:

2 quarts Organic Grape Juice
3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the grape juice, cover (a towel or paper coffee filter works well) and allow the mixture to
ferment for 12-72 hours. After the juice has fermented, remove the kefir grains. Chill the kefir and serve immediately or
bottle the mixture in an air tight container (such as a Grolsch-style bottle) for 24-72 hours (use caution when opening the
bottle as the contents will be under pressure).

Please note, the amount of sugar contained in the juice is sufficient to yield a decent amount of alcohol so please use caution
when consuming. If making this drink for children, we strongly recommend only fermenting for 12-24 hours and using good
parental judgment when determining if this is an appropriate beverage for your children.

Juice tends to be very hard on Water Kefir Grains. We recommend either waiting until your Water Kefir Grains multiply
(being cultured in sugar water) so you can split them into two sets or keeping a second set of Water Kefir Grains just for
using with juice.





Water Kefir Lemonade


Ingredients:

2 quarts Water Kefir
cup Lemon Juice

Mix the Water Kefir and juice together. Chill and serve immediately or bottle the mixture in an air tight container (such as a
Grolsch-style flip-top bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).






Water Kefir Smoothie

Use Water Kefir as the liquid base in your favorite smoothie recipe.


Cherry Water Kefir


Ingredients:

1.75 quarts Water Kefir
1 cup Cherry Juice

Mix the Water Kefir and juice together. Chill and serve immediately or bottle the mixture in an air tight container (such as a
Grolsch-style flip top bottle) for 24-72 hours (use caution when opening the bottle as the contents will be under pressure).




Raspberry Juice Kefir


Ingredients:

2 quarts Organic Rasberry Juice
3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the grape juice, cover (a towel or paper coffee filter works well) and allow the mixture to
ferment for 12-72 hours. After the juice has fermented, remove the kefir grains. Chill the kefir and serve immediately or
bottle the mixture in an air tight container (such as a Grolsch-style bottle) for 24-72 hours (use caution when opening the
bottle as the contents will be under pressure).

Please note, the amount of sugar contained in the juice is sufficient to yield a decent amount of alcohol so please use caution
when consuming. If making this drink for children, we strongly recommend only fermenting for 12-24 hours and using good
parental judgment when determining if this is an appropriate beverage for your children.

Juice tends to be very hard on Water Kefir Grains. We recommend either waiting until your Water Kefir Grains multiply
(being cultured in sugar water) so you can split them into two sets or keeping a second set of Water Kefir Grains just for
using with juice.


Orange Zest Water Kefir


Ingredients:

Water Kefir

Orange Zest

Add the kefir grains and several strips of organic orange zest (not the juice) to a standard batch of sugar water. It is
important to use an organic orange to avoid exposing the kefir grains to pesticides. Allow the Water Kefir Grains to culture
24-48 hours. Remove and discard the orange zest. Remove the kefir grains and serve the kefir cold.


Cream Soda Water Kefir


Ingredients:

2 quarts Water Kefir
1 3 tbsp Real Vanilla Extract

Mix the Water Kefir and vanilla together. Chill and serve.





Herbal Infusion Water Kefir

Mix one part finished Water Kefir (kefir grains removed) with one part herbal infusion (e.g. Nettle Leaf, Red Raspberry
Leaf, etc.). Herbal infusions can be made by combining a handful of fresh or dried herbs with one quart boiling water. Allow
the herb and water mixture to sit for 6+ hours. Be sure the herbal infusion is completely cooled prior to mixing it with the
finished Water Kefir.



Fruit Flavored Water Kefir



Ingredients:

Water Kefir

Fresh, frozen, or dried fruit

Make Water Kefir and remove the kefir grains. Add fresh, frozen, or dried fruit to the Water Kefir. If using fresh or frozen
fruit, change the fruit out every 24 hours; dried fruit can be changed out as infrequently as once a week. Allow the fruit and
kefir to sit for 1-7 days. Remove and discard the fruit. Please note, Water Kefir can be cultured and flavored it at the same
time by having both fruit and kefir grains sitting in the sugar water. If using this method be sure to use low acidic fruits (i.e.
avoid pineapple, orange, etc.) and confine either the kefir grains or the fruit in a small cloth bag to avoid the disintegrating fruit
becoming intertwined with the kefir grains. Be sure to keep the cloth bag submerged in the liquid to avoid attracting mold!



Apple Juice Kefir


Ingredients:

2 quarts Organic Apple Juice
3 tbsp Water Kefir Grains

Add the Water Kefir Grains to the apple juice, cover (a towel or paper coffee filter works well) and allow the mixture to
ferment for 12-72 hours. After the juice has fermented, remove the kefir grains. Chill the kefir and serve immediately or
bottle the mixture in an air tight container (such as a Grolsch-style flip top bottle) for 24-72 hours (use caution when opening
the bottle as the contents will be under pressure).

Please note, the amount of sugar contained in the juice is sufficient to yield a decent amount of alcohol so please use caution
when consuming. If making this drink for children, we strongly recommend only fermenting for 12-24 hours and using good
parental judgment when determining if this is an appropriate beverage for your children.

Juice tends to be very hard on Water Kefir Grains. We recommend either waiting until your Water Kefir Grains multiply
(being cultured in sugar water) so you can split them into two sets or keeping a second set of Water Kefir Grains just for
using with juice.


Water Kefir Soda

Once the primary fermentation period is complete and the kefir grains have been removed, if you wish to add flavorings
(juice, fruit, etc.) there are advantages to taking the time to allow the now-flavored Water Kefir a second round of
fermentation. A second fermentation period allows the flavors to meld and achieve a deeper and more complex flavor
profile. Further, if bottled in an airtight container (see below), the live yeast and bacteria in the kefir will continue to consume
the sugar that remained after the primary fermentation process was completed and the culture was removed, along with any
sugar from juice or fruit added for flavor. A by-product of fermentation is that the sugar is turned into carbon dioxide giving
the Water Kefir a fizzy texture.

Instructions for a Second Fermentation Period:

Remove the kefir grains from the finished Water Kefir
Add the desired flavoring and mix to combine
Bottle the flavored Water Kefir in air-tight bottles (see below)
Allow the Water Kefir to remain bottled for 2-14 days at room temperature.
Once the secondary fermentation process is complete, the Water Kefir can be strained of the fruit or herbs if
desired. The liquid can then be rebottled and stored on the counter or in the fridge.

Choosing bottles for Water Kefir. We recommend choosing glass bottles for storing Water Kefir. Technically stainless
steel can be used but we find that glass is the least problematic material. We do not recommend using plastic. Plastic can be
scratched or damaged and can harbor bacteria that can contaminate the Water Kefir. Plastic may also react to the acidic
nature of the Water Kefir. While essentially any glass container with a lid can be used to store Water Kefir, to obtain the best
level of carbon dioxide, which gives Water Kefir its characteristic fizzy texture, it is important to bottle Water Kefir in truly
airtight bottles. For example, canning jars make wonderful storage vessels for finished Water Kefir but they are not truly
airtight and carbon dioxide will leak from them resulting in flat-tasting Water Kefir. Better options include Grolsch-style (flip-
top) bottles or old wine bottles fitted with new corks. Both adequately contain the building gas and keep the Water Kefir
better carbonated.
Use caution when opening the bottle. Creation of carbon dioxide during the secondary fermentation period means the
contents of the bottle will be under pressure and caution should be used when opening the bottle. We recommend covering
the bottle with a cloth to catch any spraying liquid and to open the bottle slowly while applying downward pressure.