Have you ever tried making cream kefir? 😊

I never would have thought of trying it, to be honest, if I hadn’t seen it in a post from the KefirMania and more group. A group I am proudly part of, which is definitely the best (in my opinion) Facebook group on the topic of kefir, managed by competent and honest people, two qualities that in the kefir world don’t always exist or coexist (in my opinion).

Lately, interest in kefir (both milk and water) has exploded. Even just four years ago, when it was given to me, practically no one knew about it and I had published a couple of articles (which you can find here in this collection) where I defined it as homemade yogurt with live cultures – simply because that’s what I was told it was. And there were few blogs or websites talking about kefir.

Now it’s being talked about everywhere, on the web, on TV shows, in magazines, even other bloggers have started producing it and writing recipes, and acquaintances and friends who some time ago had said no thanks to my grain donation offers because they didn’t know it, now they’ve all changed their minds 😄 and they produce it and take it regularly after receiving it from others who had received it from others… 😃 Not to mention the many packaged versions (in liquid form like milk and/or thick like yogurt) that have appeared in supermarkets.

In short, kefir is the food of the moment.

Over the years, I’ve learned to produce it the right way, after the initial mistakes, and I’ve learned to make it good and tasty by enriching it with flavors or using it in cooking. And it’s not because I don’t like it plain, I’m a lover of particular flavors – well, of all flavors, even normal ones 😄 – and therefore the tangy taste of kefir has never bothered me, quite the opposite.

But whether for the curiosity to experiment that drives me or because I’m always looking for ways and ingredients to vary the adolescently monotonous diet of my children, I ended up trying a bit of everything with (and for) kefir, experimenting with both sweet and savory… let’s say… not sweet recipes (yes, as you know I cook without salt), ranging from recipes to make kefir pleasant without altering its properties, to those for using excess kefir. The first are all no-cook recipes, or accompaniment sauces, the second are cooked recipes. In which it is known that bacteria do not survive (due to heat) but in which excess kefir can replace or accompany other dairy products with excellent results.

Well. All this preamble to tell you what? To tell you that good Facebook groups are incredibly useful. They teach us what we don’t know, they stimulate us, they give us ideas. And this recipe of mine today is yes, an experiment among the many I have done, but it is above all the result of a discovery made thanks to a post that arrived with the notifications from the KefirMania and more group. So I want to thank here whoever posted this proposal in the group that day – which maybe wasn’t even a new idea, but for me it was, and it was enlightening – that is the idea of using cream instead of milk to get cream kefir, or to put it another way to get fermented cream.

It has a great taste, it’s ideal to use as a filling for desserts because it’s compact even though it’s not whipped cream, and it’s also great just as I used it today: as a spoon dessert, just lightly sweetened and simply enriched with fresh fruit.

It’s good with any type of fruit but I found it perfect paired with blueberries. Do you want to try it too?

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👇 More ideas for using milk kefir without altering its properties: