What can I do with cappuccino-flavored kefir?
October 25, 2010 10:39 AM   Subscribe

What can I do with cappuccino-flavored kefir, other than drink it?

I bought a big ol' jug of cappuccino-flavored kefir, because it was on sale, and healthy, and I figured it would be reasonably tasty. Turns out I don't like kefir. This stuff is vile and I can't choke it down, not even a shotglass full. It reminds me of the texture of buttermilk, too, ugh.

Can I use it to cook with? Are there recipes out there that I can use this cappuccino-flavored kefir as an ingredient in? Ideas on other non-drinking uses for this stuff? I'd hate to let it go to waste.
posted by juniperesque to Food & Drink (6 answers total)
 
evaporate it
posted by AlanKinNA at 10:42 AM on October 25, 2010


muffins!
posted by whalebreath at 10:48 AM on October 25, 2010


I would make it into ice cream, adding a bit of sugar. You might still hate the taste, though it would at least solve the textural issue.
posted by Greg Nog at 10:51 AM on October 25, 2010


You can adapt a frozen yogurt or ice cream recipe. The low temperature and added sugar should cut the sour taste (and the taste in general). You can use this lemon kefir ice cream recipe as a jumping off point. Basically just adjust the flavorings and sweetener to suit your needs. With a cappuccino-flavored base I would consider adding some strong espresso, cream, and sugar. Consider common coffee spices like cinnamon, vanilla, etc. Because the result will be served cold, all of the flavors need to be more intense than in a dish served room-temperature or warm.
posted by jedicus at 10:54 AM on October 25, 2010


Anything you make that requires batter....pancakes, waffles, etc. Use it as milk/buttermilk substitute.
posted by goalyeehah at 11:03 AM on October 25, 2010 [2 favorites]


Just expanding on what goalyeehah said, it sounds like it would be great in a sweet quick bread (think banana or zucchini bread). It's just a small step from there to cake. I've found that breads with yogurt or buttermilk in them don't tend to have that slightly sour yogurty flavor when they're done.
posted by valrus at 3:43 PM on October 25, 2010


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