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