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

SPICY FERMENTED SAUERKRAUT-HOMEMADE

 RAW SPICY FERMENTED SAUERKRAUT  NOT ONLY TASTY, BUT A PROBIOTIC FOOD
Food is medicine.

Here is a wonderful easy scum-less sauerkraut I made. Don't let the word scum scare you unless it is green or black.  Ewww.  But if anyone has made real homemade sauerkraut before they know there would most likely be scum on the surface, which usually gets skimmed off and discarded.  I was totally surprised when I opened this container only to see the plate looking back at me. 

I had some sauerkraut left over from a previous batch, so I wasn't in a hurry to open this container containing 6 heads of shredded cabbage. Every day I eat some sort of probiotic food which has allowed me to be diabetic free, and free of all medications. And this one happens to be delicious. My family and I love it.  However, I don't believe in doing smaller batches, because it takes so long to ferment, but its well worth the wait.  Yummy probiotics!   A tablespoon here, a tablespoon there, and that's all it takes to get your probiotic food. intake.  Why waste money on pills, when food is medicine?  Why? Anyway.

Besides the cabbage I added...

• cabbage 6 heads  Shredded or chopped small. (save the outer leaves for the top just in case...)
• Salt 1/2 cup
• Water to cover the salt and cabbage.
• Kombucha 16 oz
• Cayenne pepper 1-3 tablespoons (optional but healthier)

Instructions:

• Add salt and water and shredded cabbage and knead with your hands for a few minutes
• Allow cabbage to soak in salted water for 4 hours.
• Rinse well, and drain
• Add kombucha, and water covering cabbage 
• Put cabbage in container and punch down to pack tightly
• add the outer leaves of cabbage on top of shredded cabbage
• add a non plastic/non metal plate.  
• I also held that plate down with a jar emmersing the plate and kraut under the liquid. 
• I put a lid on that whole container, and put it in a corner for almost 2 months.

Here is a 3 gallon # 2 plastic container I used to put
my cabbage in.  I opened it after almost 2 months of
being undisturbed in a corner.  Can you see the jar, holding the
 plate down?  The plate held the cabbage down.  

It was the total emmersion that made this sauerkraut completely scum-less.  The whole thing was edible.  As you can see for yourself in the picture below, no scum.

These are the outer cabbage leaves I expected to
discard because I assumed
it would have scum on the top layer.
 Yay a scum less sauerkraut!  This was
definetely all good.

I am so glad I made extra, because I love to share, and it's so mouth watering and tangy.  I know it won't last long. It tastes too good to be good for you.  Yes, eating healthy can be expensive but if you make it at home it is so much cheaper right?

It takes so long to ferment this cabbage, it is so much better to
 make an amount you would be able to consume till your next batch is ready.
 I came out with about 5 quarts of  tangy delicious homemade
SPICY SAUERKRAUT.  Yum!

Well, I hope this helps in some way.  Feel free to leave any comments.

Thanking you in advance.

Many blessings,

Mary Helen