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)
Prokivshiy (sour) kefir is a valuable ingredient in the kitchen because its increased acidity reacts better with baking soda, resulting in exceptionally fluffy and airy dough. recepty iz prokisshego kefira
Mix semolina with kefir and let it sit for 30–40 minutes to swell. Add eggs, sugar, soda, and flour; mix until smooth. Bake in a greased pan at 180°C for 40 minutes. Homemade Cottage Cheese (Tvorog) Only use kefir that has naturally soured while
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) Add eggs, sugar, soda, and flour; mix until smooth
Gradually stir in the sifted flour until the consistency is like thick sour cream.