Monday, October 29, 2012

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