by Lea Hogg
Kefir is an Eastern European ingredient that I fell in love with as soon as I started seeing it on the shelves of the Bulgarian and Polish specialist shops and Russian deli a few years ago.
It is an ancient ingredient and has been used for over 2000 years. The taste is tangy and fermented and it is a stronger version of a drinkable yoghurt. This drink is high in protein, calcium, vitamin D and probiotic cultures which is known to be good for the digestion.
On the island this ingredient is becoming a household name and variations of it can be found in most supermarkets and large stores.
I was given a lactose free Kefir with walnuts and oats to try out. It has a yoghurt consistency and makes a great dessert replacement if you are craving something sweet.
It can also serve as a lunch replacement with a piece of fruit or with some extra walnuts if you are on the go and in a rush.
I froze mine in the same way we would freeze a yoghurt in the pot. The secret is always not to overfreeze and depending on the efficiency of your freezer, it would take between an hour and an hour and a half to form a thin frozen layer on the surface. When you crack the think layer on the surface with a teaspoon, the creamy kefir is just below freezing point and is a very creamy consistency, just like a soft scoop ice cream.
184 Calories in 150g of kefir by Milk This lactose free Kefir is by Milk at Quality Foods Marketing
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