How is kefi used in cooking and baking?

How do you use kefir in baking?

Kefir is a fermented milk drink with a thick, slightly effervescent texture and a mildly sour flavor, which is why it works as a buttermilk swap. Milk Street’s test kitchen tried a one-for-one substitution in biscuits, pancakes, yellow cake and cornbread. The results were as good as or better than buttermilk in each case except the yellow cake, which turned out slightly denser but still flavorful.

• Pancakes and waffles: replace the buttermilk cup for cup.
• Biscuits and scones: the acid keeps the crumb tender; keep the leavening the recipe lists.
• Cornbread and muffins: same one-for-one swap.
• Cakes: fine, but expect a slightly denser crumb in some recipes.

How do you use kefir in cooking?

• Marinades: a tangy base for chicken, used like buttermilk (general cooking practice).
• Dressings and dips: whisk with herbs, garlic, lemon and a little oil for a ranch-style dressing or a thin tzatziki-style sauce.
• Cold soups: thin it into a chilled cucumber or beet soup.
• Mashed potatoes and creamy sauces: add a splash off the heat so it does not curdle.
• Breakfast: over cereal, in overnight oats or in a smoothie.

What should you buy?

Do you still get live cultures?

Heat from baking or simmering generally kills live cultures, so do not count on probiotic benefits from baked goods. For live cultures, use kefir cold in dressings, dips or smoothies, and read the label to see whether the product states live and active cultures.

Common mistakes

• Using sweetened kefir in a savory recipe.
• Boiling kefir in a sauce, which makes it split; add it at the end, off the heat.
• Not checking the batter: brands differ in thickness, so adjust with a little flour or milk if it looks too loose or too stiff.

This is general kitchen guidance, not a medical or health claim.