Ok so I'm a total novice with kefir, but so far I am really enjoying my new found food friend. For anyone else who is new to kefir it is a fermented milk based drink or yoghurt, its flavour is quiet strong and tangy but, as I am discovering, there are heaps of ways you can use it. Being fermented it is host to a heap of probiotic benefits similar to yoghurt, however unlike yoghurt, it is perfectly happy to ferment on the kitchen bench at pretty much whatever temperature that maybe - this simplicity was one of the big appeals to me. To make kefir milk, just place your kefir grains in a jar with milk, cover with cheese cloth, secure with a rubber band and leave it sit for about 24 hours. Then you strain it off, reserving the kefir grains to make your next batch. I have seen milk : kefir grain rations used, but I am not this technical and mine seems to be working ok. I also use whatever milk is in my fridge, but again have seen people getting quiet pedantic about what they use. *Given my novice status and this pretty vague description, if you are making kefir for the first time I recommend consulting a more educated source for guidelines =) Probiotics and fermented foods are 'so hot right now' in the nutrition world, but thankfully this food fad is supported by some pretty exciting research... Gut health... So I've had a go at kefir milk smoothies and icy poles but what I was really keen to try was some kefir bread and since it's almost Easter some Hot Cross Kefir buns. Before attempting the Hot cross kefir buns I did a trial run making some kefir bread. I was pretty happy with how the bread turned out so I used to same basic dough for the buns. As you can see, they turned out pretty well - enjoy =) Kefir Bread RecipeIngredients: 4 cups of flour 2 cups kefir milk 1 tablespoon honey Pinch of salt to taste Method: Mix the flour and salt in a large bowl. Add honey and about 3/4 of the kefir milk and mix it together. Add the additional kefir milk as needed to make a dough that is sticky but pulls away from the bowl. Knead the dough for 5 mins until it is soft and smooth. Transfer the dough to a well greased large mixing bowl, cover with cheese cloth secured with a rubber band and allow to ferment for 12 - 24 hours (mine sat for about 16). Punch the dough down, shape and place in a greased loaf tin. Cover again with cheese cloth and allow the dough to rise again to the top of the tin. Place in a pre-heated oven at 200 degrees for 20 mins, then reduce the heat to 150 degrees and allow to cook for a further 20 - 30 mins, until golden and when tapped sounds hollow. Turnout and allow to cool on a wire rack before slicing. Hot Cross Kefir BunsTo make Hot cross kefir buns, use the same dough as about with the addition of:
2 teaspoons ground mixed spices - I used cinnamon, nutmeg and ginger 200g raisins Method: Follow the method above and add the extra ingredients to your dough before leaving it to ferment for 12 - 24 hours. Punch down as described about, but shape into 6 balls and arrange in a greased baking tray. Cover again with cheese cloth and allow the dough to rise again to the top of the tin. To make the cross, mix together: 30g flour 1/4 teaspoon sugar 2 tablespoons water They should form a smooth paste that you can either pipe or just drizzle from a spoon, across the top of the buns. Place in a pre-heated oven at 200 degrees for 15- 20 mins, then reduce the heat to 150 degrees and allow to cook for a further 15 -20 mins, until golden and when tapped sounds hollow. Turnout and allow to cool on a wire rack before slicing.
1 Comment
Bridget Dyer
5/3/2020 05:02:34 am
Looking forward to trying this with gf flour. Thanks!
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