Is it possible to cook with expired kefir? Which kefir is safe, successful recipes

Many housewives start preparing baked goods from expired kefir and don’t even notice the difference. Kefir, which has not changed and has not acquired a rancid smell, can completely replace fresh one. Feel free to use it to prepare dishes such as pancakes, pancakes, pies, etc. The main thing is that it undergoes heat treatment, it will kill all harmful bacteria.

Expired kefir - is it good for baking?

It is unlikely that anyone will drink expired kefir, because this risks intestinal upset or severe poisoning. But if the product was stored in the refrigerator and there are no visible signs of spoilage, then throwing it away would be wasteful.

Advice
To get the maximum benefit from kefir, drink it fresh, preferably on the first day. After 24 hours, beneficial microorganisms begin to lose their potency. And an hour or two after the expiration date, the number of harmful microorganisms in the drink increases.

Important rule: smell the expired kefir and taste a drop. If there is bitterness and an unpleasant odor, it is better to get rid of the product and buy a new one.

What can be prepared from expired kefir:

pancakes,
pancakes,
pies,
crumpets,
biscuit,
mannik, etc.

What to bake: recipes and features of using kefir

The safest homemade product is that it does not go rancid like store-bought ones. There are many different impurities in supermarket products, and it is unknown how they will behave in your body.

Homemade kefir will simply ferment a little, but store-bought kefir will quickly begin to give off a smell, despite the preservatives in the composition. The standard shelf life of this fermented milk product, provided it is kept in the refrigerator, is one to two weeks.

It’s interesting that a closed pack will last a couple of days after the expiration date in most cases, but an open one will quickly take on a bitter aftertaste.

Advice
The magazine purity-en.htgetrid.com notes that there are differences between delays and delays. Keep in mind that a month after the expiration date, kefir is hazardous to health. Use the product within the first two to three days after the expiration date, maximum within a week.

Pancakes

Lush pancakes are most often prepared using fresh kefir. Delay is also used for this purpose. Some people think that with a sour drink it turns out even tastier and more fluffy than with a regular one. This probably depends on the original composition and quality of kefir, but the more acidic the product, the more beautiful the baked goods turn out.

Recipe for simple, but fluffy and tender pancakes:

Combine 0.5 kg of flour, 0.5 tsp. salt, 5 tbsp. sugar and 0.5 tsp. soda
First, remove kefir (1 liter) from the refrigerator and let it warm to room temperature.
Slowly add the dry mixture to the sour kefir, add 2 eggs.
Fry fluffy pancakes from a dough with the consistency of thick sour cream in a large amount of vegetable oil.

Remember that sugar can aggravate the subtle bitterness of expired kefir. Reduce the amount of this ingredient by half, especially since sugar is not necessary in pancakes. It is better to serve them with jam, honey, condensed milk and other sweeteners.

Advice
If kefir has a fermented smell, dilute it with milk.This way the dough won't have a weird yeasty flavor.

Sour kefir can also be used in other pancake recipes.

Pancakes

Openwork kefir pancakes are a favorite of many housewives. A product that is expired by a couple of days will not affect the splendor and taste of such baked goods.

How to make simple kefir pancakes:

Mix 0.5 liters of warm kefir and the same amount of sparkling mineral water.
Add 3 large eggs (or 4 eggs of the second category) into the mixture, add a little vegetable oil to make the dough elastic.
Add salt and sugar.
Add flour in small portions until the dough has the consistency of liquid sour cream.
Fry the pancakes by first greasing the heated frying pan with oil.

To ensure the dough bakes well, use room temperature ingredients and let the mixture sit for a while before going into the pan.

Cottage cheese from homemade kefir

Kefir with a natural composition produces a very tasty and tender granular cottage cheese. This is suitable for further baking (cheese cakes, cheesecakes) and for baby food.

To evaporate the moisture and get cottage cheese, follow the instructions:

Prepare a water bath: you will need a large wide saucepan and a glass jar of a smaller diameter.
Fill the jar 2/3 full with kefir.
Place a piece of thick cloth on the bottom of the pan. Place the jar of kefir inside and pour water into the pan so that it rises slightly above the level of the sour milk.
Place the water on low heat. The kefir will heat up slowly.
Watch for the moment when bubbles begin to appear in the drink. Time it for 5 minutes and wait.
Prepare a colander, line it with gauze so that a minimum of curd flows out.
The longer the kefir sits in a water bath, the drier the curd grains will turn out.
Take out (just carefully!) the hot jar of kefir and pour the contents into a colander.
Leave the cottage cheese for half an hour, let the moisture drain under its own weight.
The last step is to cover the cottage cheese on top, press it with some dish and leave for another couple of hours.

Kefir should not boil, otherwise the cottage cheese will not turn out. That is why housewives are cunning with a water bath and low temperatures. And, of course, the best option for making cottage cheese is homemade kefir.

The expiration date on the packaging is indicated for a reason, so it is better to adhere to the indicated dates. Do not risk your health and do not cook with kefir that has expired by a week or more. You can always buy fresh product in the store.