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Kefir yogurt with apples

Tracy Yap S.L
May 17, 2015
1 min read

I was craving yogurt this morning, and ever since I embarked on my kefir journey, I stopped buying yogurt from the supermarket. So, I decided to make my own yogurt from my kefir. Hehe.

How so, you ask? Well kefir generally gets thicker the longer you leave it to ferment. However, the longer it ferments, the more fizzy and sour it gets. I don't mind the sourness but I don't like the fizz (milk soda doesn't appeal to me). So after experimenting around a few times, I found the right fermentation duration which produces kefir to my liking--striking a balance between the taste and the thickness. The kefir I make is generally thick but it gets thinner when fruits are added to it. But I'm fine with a slightly runny yogurt, as long as it's not too liquidy.

If you're the kind who prefers really thick yogurt (like Greek yogurt), you can just strain the kefir through a cheesecloth or nut cloth or kitchen towel. Put the kefir into the bag/towel and place it on top of a sieve over a bowl to catch the whey that drips off. Leave it to drip for about 4-6 hours in the fridge. A 200ml kefir makes only about 60ml of thick kefir yogurt though, so keep this in mind.

I enjoyed my kefir yogurt with sliced red and green apples with a dash of matcha green tea and cinnamon powder on top. Bon appetit!