Kefir is a fermented milk drink with a creamy texture and a fresh, slightly tangy taste. But kefir doesn’t have to be enjoyed only as a drink. It can also be used as an ingredient in the kitchen, and that is exactly the inspiration behind my new Mini e-cookbook 5 Ways with Kefir for One.
Kefir has its roots in centuries-old food traditions and is made by fermenting milk with kefir grains, a culture of bacteria and yeast. The result is its characteristic rich texture and tangy taste.
Kefir’s taste and texture make it suitable for many different uses. For example, it can be used to make smoothies, yoghurt bowls and creamy kefir cream cheese. This makes kefir an exciting ingredient that can be enjoyed in several different ways in everyday life.
Created by a Japanese-trained sushi chef with 20 years of experience, these recipes bring professional know-how into delicious dishes made for one.
If you have kefir in your fridge and would like to try something other than simply drinking it, I have gathered five different ways to use it in the mini e-cookbook 5 Ways with Kefir for One.
The book is created with one person in mind and offers inspiration for getting more out of kefir in everyday life.
Read more about the Mini E-Cookbook: 5 Ways with Kefir for One
Note: The e-book is also available for purchase on Amazon.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.