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

COCONUT MINT KIFER ICE CREAM

Today I was in the mood for ice cream. However, I still don't want to waste my money on something that is  going to be harmful with a lot of sugars, fats, and chemicals I can hardly pronounce.  I  make my own desserts and, ice cream is one I enjoy making.  It is so fast and easy. Again, I take control of how I want to live here.  Do I want to feel energetic, or do I want to take a nap after a few scoops of store bought ice cream.   Yes you heard right.  I said scoops, and  since it's mostly ice you can have more than one scoop. I have so much to do on my to do, and bucket list, I don't have time to take a nap.  I did enough napping when I was sick.  haha.  I will go for the homemade probiotic ice cream.  So i'm sharing my recipe. Ingredients are easy as I ferment milk kifer daily.  You will need...

• 2 cups ice 
• 1/2 cup fermented milk kifer
• 2 tbsp sweetener (I used brown sugar, and agave.  Any kind will do)  
• 1 tbsp coconut oil
• 2 tbsp dried coconut or powder
• 1 tsp vanilla
• 1 bag mint tea opened (fresh will work better)

I must say you will need a high speed blender that can handle the ice, like a Vita Mix, or a Ninja.  Add the milk kifer, vanilla, sweetener, mint tea, and coconut shreds and oil.  Blend till pulverized.  Add ice, blend on high and voila!!

Coconut Mint Milk Kifer Ice Cream.  Yummy.

I know that mint and chocolate is a good combination too.  But my Gheredelli's chocolate syrup just slid off the top. I know it's Gheredelli's but i'm not perfect.  But it's still oh so good.  Not too sweet either.  It made about 3 cups ice cream.  Note that this melts quite rapidly.  So you want to serve and eat right away.  Any leftovers can be put in a covered jar.  Before you use unused portion, you  shake in the jar and pour.  Now you have a mint chocolate kifer smoothie.  It's all probiotic, homemade and good.  So much cheaper and healtheir too.  

Get busy and try it for yourself.  Experiment in the kitchen with your milk kifer.  Have you tried green tea kifer ice cream?  It's so good and healthy, but so is blueberry.  Oh my goodness.  I could go on.  But another time.

Enjoy and many blessings:) 

Maryhelen

MILK KIFER FETA CHEESE

Milk Kifer can be dried as still keep it's probiotic nutrients as long as it is not heated in high temperatures. Milk Kifer Cheese has more active healthy bacteria than milk kifer, because of the longer time spent to ferment it.  REAL KIFER CONTINUES TO FERMENT UNLESS THE BACTERIA HAS BEEN KILLED BY HEAT OR CHEMICALS.  Folks drink kifer, yogurt, and kombucha for the healthy probiotics it has.  However, why is the shelved store bought product still sweet and holds the same flavor?  Why?  Because most of the bacteria has been pasteurized or heated to maintain its color, and flavor.  Sad because those people think they are doing their body good. I too can heat mine to stop the fermentation and not let it continue to sour.  However, probiotics does a body good. I choose to work with the tart flavor, hence feta cheese.  lol.  See, homemade is always, better, and a lot cheaper too.

I let my kifer milk ferment till the curds and whey separate. I have strained the milk kifer, and have separated the curds, whey and milk kifer grains. I left the curds out to lose it's whey for a few hours in a strainer.   Make sure you have something to catch the whey.(Ha ha, it lost it's whey:))  Very little milk solids is left in the strainer.  This will be your cheese. Salt lightly,  put this in a tofu press, (another strainer will work fine) and put this in the refrigerator for 24 hours to continue to expel its whey.

Curds

After a total of 48 hours. it is now like tart cheese, similar to Feta.  At this point the kifer cheese is still soft, but I was able to cube it so it could air dry better. It had grown  a slight fungus on the outside, which I was able to cut off before I cubed it.  The inside showed a nice white clean cheese.

curds, whey, and milk kifer grain

Curds in tofu press.  I see a few grains of Kifer.

Curds after straining in refrigerator for 24 hours.

I put the cheese  wrapped in parchmont paper with clean paper towels over a heating mat  for 12 hours more or less, while I was sleeping. I am still changing towels to keep the cheese dry at least twice.  Now my cheese is crumbly, and pretty hard.  Had I not cut it for it to dry faster, I probably could have grated it. I rolled my cheese in crushed herbs for flavor.  

Herbed Milk Kifer Feta Cheese

See how easy it was?  Yes, it took a few days, but it's not like you were standing over a hot stove.  Home made kifer is loaded with probiotics, and you have total control as too what you want to put in it.  Yes I love to choose what I want to put in my body.  Don't you?  It's probiotic and cheap.  Looks like cheese.  Tastes like cheese, but unlike dead cheese.  This one is still very much alive.

Enjoy and many blessings.
Mary Helen