Or is it a Yoghurt, Fro-Yo, or Fro-Ke??
I had never heard of Kefir until quite recently when it consistently kept cropping up in my nutrition lectures. Then I had my eye caught by this interesting article that nutrition guru Chris Kresser has written about the joys of Kefir.
Kefir are grains that can be used to ferment milk – and other non dairy liquids such as coconut water or milk etc. By fermenting the milk the milk is easier to digest, since the lactose is broken down in the fermentation process. I’m not an expert on this so please refer to Chris’ article. Fermented foods are proven to be very beneficial to your gut flora. A friend of mine is helping me source some Kefir grains so I’ll be trying to cultivate my own Kefir soon I hope!
In the meantime Nourish Kefir can be found in most health food stores. It tastes somewhat fizzy which is odd for milk, but has a wonderful smooth and creamy texture. I decided to have a go at making ice-cream / frozen yoghurt with mine. The fizz taste disappears once the yoghurt has churned away into creamy smooth ice-crystals.
I have used liquid stevia in this recipe. I have been experimenting with stevia for a while but this is the first recipe I have blogged with it – so a little more about it…. Stevia is a plant. It is the leaves of the plant that are sweet and liquid can be extracted from them. It has only just become available as a sweetener in the UK so is a new product for all of us! I would always suggest it is best to buy the pure extract version, or the leaves themselves which are available on internet (I got mine from Amazon). The supermarket sweeteners made from stevia (such as Truvia) are in fact processed as much as artificial sweeteners (such as aspartame) – avoid them like the plague. Anyway, a little of stevia goes a long way so it’s all about experimenting to get the quantities right. Stevia is a lot sweeter than cane sugar, but has has zero carbs and calories and therefore no effect on blood sugar levels what so ever. Amazing! I will be trying this as a substitute in cakes very soon.
Ingredients (serves 4)
- Cashew nuts soaked for 2 hours and drained.
- 500mls Norish Kefir
- Punnet raspberries
- 1/4 teaspoon liquid Stevia
- Blend the drained soaked cashew nuts with the Kefir, half of the raspberries and the stevia. (The cashew nuts are to give a slightly thicker texture)
- Chop the remaining raspberries into 1/4s and set aside.
- Pour into the ice-cream machine and churn at random intervals as the mixture is churning drop the remaining raspberries into the machine – this is so you get chunks in the texture – not essential but fun! The mixture took a maximum of 20 minutes to churn.
The Kefir ice-cream is best served straight from the machine. It can be frozen and consumed at a later date but on the various times I have done this the smooth soft-serve texture is just lost as it turns rather icy. If you do have to serve from the freezer remove at least 30 minutes prior to serving to allow it to defrost a little.