Kefir is best enjoyed chilled. Its taste is difficult to describe. One could say it is "creamy", "slightly sour" and "refreshing". Personally I like it best pure and in dressings for fresh salads (simply mix it with spices and herbs). I have got several very tasty recipes from the TV broadcast "Hobbythek" with Jean Pütz:
Multi-vitamin-kefir (2 portions)
100 g frozen fruits (berries, or tropical fruit mix),
1 EL Frusip's Cassis,
200 g kefir maybe 2-3 tablets of light sweetener or 2-3 teaspoons of honey or sugar
Mix thawed fruit with Frusip's and kefir using a fork or a mixer and sweeten with sweetener, honey or sugar according to your personal preference. This speciality is not only very good for breakfast, but it can also be served as a dessert or snack between meals.
Tangy drinking kefir (1-2 portions)
100 g kefir,
1-2 teaspoons Frusip's orange or cherry,
1/2 glass of sparkling wine
Mix kefir with Frusip's and fill up with sparkling wine. Best enjoy thoroughly chilled.
Kefir in curd cheese or cream cheese (by Britta)
Put a clean cotton towel into a plastic sifter. Pour kefir into the sifter. The liquid should be collected in a glass. Leave running until you have got curd cheese or somewhat longer to obtain cream cheese. Then you can use it to make curd cheese with herbs or garlic or chives according to your personal preference. Or enjoy it sweet with fresh strawberries - or other fruit. Two bananas put in the mixer with approximately 500 ml kefir are also absolutely delicious. Leave it in the mixer for 3 min. to make the mixture really creamy.
Different from milk kefir, the ingredients for water kefir are put in with the production mixture right from the beginning. You can easily make your own new creations, but you should be careful to use good quality and products from ecological production. My favourite recipe at the moment is very simple:
150g kefir crystals
1,5 l water and 0,5 l mineral water (in order to speed up production)
100 g sugar
4 dried apricots (biologically produced organic food, not sulphurized)
36-48 hours storage, pour through sifter, leave to mature for 2 days in the fridge - enjoy your drink!
Many kefir drinkers put a lemon in for production. In addition to the dried fruit, you can add teas or blossoms, etc.
If you have more recipes with kefir, please send them to me.