Kefir Fruit Dip

Recipe Description:

This is a quick and easy fruit dip that adds extra calcium and probiotics to a simple fruit snack. Fun for the kids to eat and even make. Don’t have fruit? Just eat it as is.

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  • 5 thoughts on “Kefir Fruit Dip”

    1. I’m sort of new at making kefir. I pretty much just make it every day and then throw it into a smoothie after it’s fermented for 24 hours. So how exactly would you get “thick” kefir?

      1. I get my thick kifer by leaving it set out until it starts to separate into curds and whey (for me that is about 24 hours.) The longer you let it sit the thicker it will get but that also makes the sour and yeasty flavor come out more. After it gets thick I put it into a thin kitchen towel (flour sack type) and strain the whey until the curds look about like softened cream cheese or Greek yogurt. I hope this helps. If you need more help please go to my website and send me an email and I can send you some pictures or direct you to some videos that will show you.

    2. That is a good question, and I’m not sure I can really help. My milk kefir seems to change. Sometimes it is thin and a little grainy. Other times it is quite liquid, but full-bodied. Recently, it has been very thick. I don’t use a lot of milk with my grains. I cover them with raw goat milk, plus a little more, and I let it sit, loosely covered, at room temperature until it has separated into white stuff and whey. Right now, that is making really thick kefir and it’s so nice! Usually, I keep my liquid kefir at room temperature, but since this shift to the thick, I am storing it in the fridge, adding each day’s straining as I go along. I’m quite happy with it. I hope it lasts!

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