Recipes Viewing archives for "Toppings"
I love to grow these in the winter when its cold outside. It looks like spring is coming. Grow different types of sprouts and they taste great on salads, soups, sandwiches and more.
Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!
I love this topping and I use it often. It gives everything a little probiotics and it makes my whipped cream stay fresh and last longer. A little goes a long way with this recipe. This will last in a sealed container in the fridge for several weeks.
Homemade kefir is the way to go if you are making kefir cheese. This does not always work the same if you are starting with store-bought kefir. It never really thickens right and remains runny. You also get the added benefits of large colonies of beneficial bacteria that is in homemade versus commercial brands. You can use kefir cheese in place of recipes that call for cream cheese and sour cream, and it will have probiotics too! We have lots of recipes on my site that call for kefir cheese, and it's simple and easy to make. Check out 43 ways to use your kefir cheese. The longer you strain your kefir, the denser the cheese will be. Depending on the recipe, you may want to let it strain longer to achieve a thicker curd. I make this at least once a week and use it often. Make the switch and swap kefir cheese for sour cream, your body will thank you!