Deauville experiment with frozen kefir: the result exceeded expectations and the taste was unique

This time, a photo report on how to easily and simply make a homemade frozen kefir spread.

Here, Dovilė Lisauskienė, who lives in the forest, shared a method on how to make a kefir spread very easily, which does not require any complicated effort and will adapt to kefir of any type and fat content.

Preparation

We put the kefir in the freezer, it is best to leave it overnight, because then it will be completely frozen and of excellent consistency.

The next morning we remove the kefir from the package, wrap it in gauze, tie it up and hang it to drain it. It is best to hang the tap so that the hard kefir drips directly into the sink. After half a day, the “juice” of the kefir is already dripped and the dough remains in the cheesecloth, which is similar to homemade curd.

Transfer the dough to a jar, clean well and taste.

The texture of the pasta is smooth, the taste is pleasant, with a slight acidity and it resembles a spread, ricotta or chaste cottage cheese, especially if you season it with garlic, dill, parsley or other herbs. You can try whatever you want, for everyone to try.

Dovilė served a variety of boiled potatoes and squirrels.