Buttery Milk Kifer Mayonnaise

Buttery Milk Kifer Mayonnaise goes great on almost anything.  Even spread on
crackers.

I've found another way to use my milk kifer.  It is so good I had to share.  In my research, I found a few egg-less recipes for homemade mayonnaise.  They used milk instead of eggs.  So I thought if you could make it with cold milk, well why not cold kifer milk?  And with a healthy oil base.  I am so glad I did.  I just made a few adjustments, and now my milk kifer mayonnaise is so buttery, it should be called Buttered Milk Kifer Mayonnaise.

Adding the virgin coconut oil really gave it

a smooth texture, and creamy taste.  What

a great choice.  Now this is "Best Foods, Real
Mayonnaise", homemade.

Now this is definitely a safer way to pack a sandwich, or more suitable for that potato salad that might sit at a gathering.  Milk kifer mayonnaise is eggless which makes it a better alternative for any store bought mayonnaise.  It goes great on a sandwich or a salad of your choice.  Yum, a baked potato topped with a dollop of buttery milk kifer mayonnaise sounds healthier too.Not only that, it still has all the natural probiotics that is in the milk kifer, and it is now lactose free. And it tastes so buttery good.

Milk kifer is made from milk kifer grains.  It is milk that has sat in the milk kifer grains until it has fermented and turned into a natural probiotic.  This usually takes from 8 to 24 hours depending on the ratio of milk kifer grains, milk and room temperature. Once the milk kifer has fermented, it changed the intolerable lactose into lactate, and is now a natural probiotic food.  Our body can tolerate lactate much better. I will say this, natural probiotics have changed my life tremendously for the better health-wise.  Milk kifer is one of the natural probiotics I use.  Allow me to suggest, if you don't know about the health benefits of milk kifer, investigate it further for you own benefit.  So with this, I will continue.

Buttery Milk Kifer Mayonnaise

Ingredients:

Blend on high, milk kifer,
garlic, lecithin, and lemon
juice

• Milk Kifer 1/2 cup (Tart is best)  Ice cold. Set it in the freezer for 15 minutes
• Oil  1/2 cup
• Coconut oil 3 tablespoons.  
• Garlic 1 small clove
• Lecithin 1 teaspoon
• Salt  1 teaspoon (don't omit if you want the kifer taste to remain the same)
• White pepper 1/2 teaspoon (I only had black pepper on hand)
• Lemon juice or vinegar 1/2 to 1 teaspoon (omit this step if milk kifer is already tart enough
• Small blender, or hand held mixer
• 2 cup clean jar

Once blended put in freezer for 15 minutes

Instructions:

• Mix milk kifer, garlic, lecithin, and lemon juice in jar and blend well on high
• Add oil slowly mixing on high speed for about 2 minutes.
• Add coconut oil, salt and pepper and blend again on high for one minute.
• Put jar in freezer for 15 minutes
• Blend again on high till thick and smooth

Now re-whip and watch it churn like butter.
Adding the virgin coconut oil was a very
good idea.  Smooth, and creamy texture
and taste.

This buttery milk kifer mayonnaise is like a whipped butter and is best served cold.  At room temperature it does become more like a very tasty creamy sauce.  Sort of like a ranch dressing, which is still yummy. Store in the refrigerator  in a sealed container.  It should be used within two weeks for best results. You can be creative and add different spices depending on your liking. Well now my milk kifer mayonnaise has become a tasty medicine.  After all, food is medicine right?

Buttery Milk Kifer Mayonnaise should

be put in a sealed container, and stored

 in the refrigerator for best results.

Please feel free to share this delicious whipped buttery milk kifer mayonnaise recipe with your family and friends.  Send them here for healthier natural probiotic recipes.  So easy to make and so much cheaper if it's made at home. Well that's it for now folks.  So till the next time.

Many blessing:)

Sincerely,

Mary Helen

FERMENTED GREEN APPLE PICKLE

Fermented Green Apple Pickle that only gets better with age.  A lot of juice
has released after almost 30 days creating a nice tangy spicy syrup.
Yes, Food is medicine.  Isn't there a saying about an apple a day?
Wow, imagine a fermented probiotic apple:)

Fermented Green Apple Pickle only gets better with age.  More of a "Indian mango-pickle taste", and a lot more probiotics now that it's fermented.  It's an all natural and homemade apple preserve, preserved Indian style before referigeration.  Every single herb used here has micro-phyto-nutrients, and has it's own medicinal property.  Way to go, heal while you eat.  I can deal with that.

Why Indian style?  Because in my research I believe Indian food to be one of the worlds healthiest foods with their choice of spices alone.  Spices are herbs.  Ayurvedic medicine comes from India and uses a lot of herbs for healing.  Herbs are plants.  Plants have micro-nutrient phytochemicals necessary for cellular rejuvenation. Now combine these spices, with fresh green apples totally raw, and some time, and voila, you have yourself a pretty healthy probiotic pickle in time. So delicious, it makes your mouth water just thinking about them.  All it takes is a spoon to accompany your naan bread, or rice.  Yum.  Healthy.

Let's do it using 4 small Granny smith apples (Organic preferred since we are fermenting, but not necessary)

• Granny Smith or Tart apples 4 small, washed and cut into small pieces (about 1 inch)

In a bowl mix:

• Red chili powder 2 tablespoons
• Mustard powder 2 tablespoons I used black mustart seeds (very strong)
• Garlic-crushed    1 tablespoon
• Sea Salt              1 tablespoon
• Tumeric              1/2 teaspoon
• Fenugreek seeds (Methi) and or powder 1/2 teaspoon

In a bowl mix all your dry herbs as described .
Not the same herbs for tempering.
Put this bowl aside

In a fry pan add:

• Oil 1/2 cup.  Use a good quality oil.  I used sesame oil

Heat oil then add:

• Mustard seeds 1/2 teaspoon
• Cumin seeds    1/2 teaspoon
• Dried red pepper  2-3 cut in 3-4 pieces each
• Garlic  6-8 fresh cloves cut in 1/2.
• Asafoetida powder  1/2 teaspoon  (Found in Indian stores or online.  Pronounced "hiing") Ps. this herb really smells.  I put the container in a jar and seal it tight!
• Curry leaves 5-6 leaves crushed in big pieces

Follow picture tutorial from here on end:)

Tempering:  Frying mustard seeds, cumin seeds, and
dried red pepper till sizzling and seeds start popping.
Turn off heat, add curry leaves..and let cool to room temperature.
(I didn't have any curry leaves at the time, oh well it was fine.)

Once it is at room temperature add tempered oil to
bowl of spices.  Mix well.

Add green apples and green chili.  Mix well.

This is what it looks like after 12 hours of "marinating" in the

spices.  You can eat it as is.  It is quite tasty.  However, to get 

the probiotics, it must ferment for at least 2 weeks.

Note:  If you are going to save some for later.  Put it
in a sterile jar, with a sterile cap.  All fruit in jar
must be immersed in liquid.  You can
top off with the same type oil you
tempered with.  Store in
refrigerator.

 I hope you try this delicious Indian Green Apple Pickle recipe, that happens to be fermented.  Better for you homemade right?  Yes!  Why?  Because the Mango and or Green apple pickles that are sold in Indian stores have been pasteurized and only have the spiced pickled apple and not the probiotics.  Probiotics is a good thing. I just took this recipe back to the old days, before they had refrigeration.  This is one way they preserved their food.  Tried and true. This is a quite popular Indian dish ready to accompany any bread, rice, or whatever Indian dish you like.  Remember, it only takes a little bit. Perhaps a tablespoon here and there, and your gut will be flourishing with a healthy bacteria...PROBIOTICS.  Remember folks, food is medicine.  I must admit, this is pretty cheap medicine, that costs but a few green apples, and some herbs.  Nice thought.

Well that's about it for now.  Please feel to share this blog with your family and friends.  Ask any questions you may have.  So for now I leave you with, peace, and many blessings to all.

Sincerely,

Mary Helen