If you prefer not to bake, you can transform the kefir back into a solid dairy product.
Only use kefir that has naturally soured while still being within a reasonable timeframe and stored in the refrigerator. If the kefir has developed mold, a bitter taste, or a foul odor, it should be discarded. Thermal treatment (baking or frying) is essential when using soured dairy products. 1. Classic Fluffy Oladyi (Pancakes) recepty iz prokisshego kefira
Acids help tenderize tough meat fibers (e.g., for Shashlik). If you prefer not to bake, you can
Prokivshiy (sour) kefir is a valuable ingredient in the kitchen because its increased acidity reacts better with baking soda, resulting in exceptionally fluffy and airy dough. If you prefer not to bake
Gradually stir in the sifted flour until the consistency is like thick sour cream.