Блюда из кефира, рецепты на RussianFood.com
Only use kefir that has naturally soured while still being within a reasonable timeframe and stored in the refrigerator. If the kefir has developed mold, a bitter taste, or a foul odor, it should be discarded. Thermal treatment (baking or frying) is essential when using soured dairy products. 1. Classic Fluffy Oladyi (Pancakes) recepty iz prokisshego kefira
If you prefer not to bake, you can transform the kefir back into a solid dairy product. 500ml sour kefir, 1 egg, 2 tbsp sugar, 0
Sour kefir is most famous for making thick, "puffy" pancakes that don't deflate after cooking. add the cabbage layer
500ml sour kefir, 1 egg, 2 tbsp sugar, 0.5 tsp salt, 0.5 tsp baking soda, and ~350g flour. Method: Whisk the egg with sugar and salt. Add the kefir and mix well.
Pour half the batter into a greased form, add the cabbage layer, and cover with the remaining batter. Bake at 180°C (350°F) for about 40 minutes. Mannik (Semolina Cake)