Let's imagine that we are preparing cupcakes or red velvet sponge cake, or any other sponge cake with the addition of kefir, but there is no kefir. What to do in such a situation, is it possible to replace kefir? After all, kefir makes baked goods more moist, softer and with an unusual taste. You can’t just take and remove kefir from the dough, the sponge cake simply won’t work out - it won’t rise, it won’t be moist, and the taste won’t give off the slight sourness characteristic of baking with kefir.
Replacing kefir is mandatory. Most often, soda is used in biscuits with this fermented milk product. Kefir is an acid, soda is an alkali, a reaction occurs due to which the dough rises. We don't need dry baked goods either, especially if we're making red velvet.
Caucasian version
In home baking, kefir is an excellent substitute for fermented milk drinks, which are considered traditional Caucasian drinks. This is ayran and matsoni.
As for ayran, it is very similar in taste and other properties to kefir. There shouldn't be any problems with it at all. Only, when adding it to the dough, it is important to take into account one circumstance - this drink is slightly thinner than kefir and more salty.
Matsoni is generally fermented milk, which Armenians and residents of the Caucasian regions often add to baked goods. They love it the way Russian housewives love kefir. And the effect is the same.
Why is fermented baked milk useful?
The benefits of the product have been proven by many studies. The drink is involved in nervous and endocrine regulation, strengthens bones, cartilage and joints, and activates metabolism. In addition, fermented baked milk has a beneficial effect on the defenses of our body, promotes the growth and development of beneficial microflora in the intestines and at the same time has a detrimental effect on pathogenic microorganisms present in the digestive tract, relieves swelling and has a weak diuretic effect. Nutritionists and doctors recommend drinking fermented baked milk to people who have been diagnosed with high acidity in the stomach and some chronic gastrointestinal diseases. It is allowed for small children from 12 months.
Curdled milk
Yogurt is another worthy alternative to kefir. It is equally suitable for both yeast and yeast-free baking. And how fluffy and melt-in-your-mouth pancakes it makes!
You definitely shouldn’t be afraid of spoiling the dough with yogurt - its composition is the same as kefir, these drinks are distinguished only by the method of ripening. While kefir is made by adding lactobacilli to milk, yogurt is simply milk kept in the sun.
The only caveat: if you decide to replace kefir with yogurt, make sure that there is a little more flour in the dough than indicated in the recipe. Whatever one may say, the drink has a more liquid consistency.
Serum
Whey can be used in the baking process instead of kefir, but it is worth remembering that the lack of fat in the product can change the taste of the dough itself.
Many housewives note that whey dough does not work as well as kefir dough. To add a milky, creamy taste, use a small amount of melted butter.
Kefir, like other dairy products, should always be in the human diet. There are good alternatives that can replace kefir so that the taste of the baked goods does not suffer. It is important to know about analogues of this product and for those for whom it is contraindicated.
Homemade buttermilk
If you don’t have kefir on hand, you don’t have to look for another fermented milk drink - you can make it yourself in a matter of minutes.
To do this, you need to acidify the milk by adding fresh lemon juice (1 tablespoon of juice per glass of milk). The reaction will be noticeable immediately: the milk will begin to ferment and curdle. 1-2 minutes - and natural homemade buttermilk, a worthy replacement for kefir, will be ready. Feel free to add it to the dough and then process it as recommended in the recipe.
As you can see, there is no irreplaceable fermented milk for baking - even the most beloved kefir can be found as many as four replacements. And believe me, each of them is a very worthy option.
Source
Hercules jelly
Few people know that fermented oatmeal jelly can be a good substitute not only in baking, but also in the diet of people with lactose intolerance. This product resembles kefir in taste and even color.
To prepare oatmeal jelly, which is healthy for baking and the gastrointestinal tract, you need:
- pour 1 glass of rolled oats with 4 glasses of water at room temperature;
- add baker's instant yeast 3-5 g;
- leave the workpiece in a warm place for 12-24 hours and during this time mix everything a couple of times with a metal spoon or spatula.
After the allotted time, it will be enough to strain the resulting jelly twice through 2 layers of gauze and a sieve. Next, the product must be brought to a boil, stirring constantly. As soon as the jelly boils, remove it from the heat, cool and use it in baking as kefir or drink it.
The Hercules starter that remains on the sieve can be reused to prepare jelly. During the cooking process, maintain the same proportions as the first time.
Is it possible to replace kefir in the dough?
Kefir is a very popular ingredient for home baking: this thick, sour product makes the dough fluffy and soft. Not everyone likes kefir, and there are situations when guests are on the doorstep, and there is only fermented baked milk or sour cream in the refrigerator.
Don't be afraid to replace one fermented milk product with another: the results will differ, but not so much as to be considered a culinary failure. In some cases, baking with yogurt, fermented baked milk or yogurt turns out much more appetizing.
Tip We use fermented milk products in the dough to make it fluffy and soft, including for reaction with soda. Therefore, two points are important: the more pronounced the sourness, the better, and the product should be warm.
Some tips
In order to become a professional in the kitchen, it is not necessary to graduate from an academy, because life is not enough to comprehend all the secrets of the culinary art. But at the same time, if you turn to specialists who have already reached the required level for wisdom, you can acquire the necessary ability to adapt almost every recipe to your capabilities. Below are some interesting recommendations from experts in their field:
- When kneading the dough, the fermented milk mixture instead of kefir should be slightly lukewarm, especially if the room is cool, then the reaction of soda with lactic acid will occur better and the dough will become fluffier.
- If a person does not use eggs for food, then the viscosity of the dough can be added to banana puree by mashing the ripe fruit with a fork or blender (ratio: 1 banana per 400 grams of kefir).
- The finished dough should not be too liquid, otherwise during baking the pancakes will become fluffy, but after cooling they will settle, turning into thin cakes. In addition, batters are more prone to absorb fat during heat treatment, which further makes them unattractive to the taste.
From all of the above, one important conclusion can be drawn: if you wish, you can prepare an excellent dish, even with minimal ingredients, the main thing is not to be afraid to experiment and look for new combinations.
Caucasian version
In home baking, kefir is an excellent substitute for fermented milk drinks, which are considered traditional Caucasian drinks. This is ayran and matsoni.
As for ayran, it is very similar in taste and other properties to kefir. There shouldn't be any problems with it at all. Only, when adding it to the dough, it is important to take into account one circumstance - this drink is slightly thinner than kefir and more salty.
Matsoni is generally fermented milk, which Armenians and residents of the Caucasian regions often add to baked goods. They love it the way Russian housewives love kefir. And the effect is the same.
Harm and contraindications of fermented baked milk
Ryazhenka has much fewer negative sides, but they still exist. The brownish color of the drink is due to the fact that it contains glycoproteins. By and large, they are food glycotoxins, which are formed as a result of the chemical transformation of proteins. This usually occurs when food is “baked” for a long time. Glycotoxins can, under certain circumstances, injure blood vessels and also have harmful effects on the eyes, nervous system, and kidneys—damage much like what occurs in the body of people with diabetes. Of course, the concentration of glycotoxins in fermented baked milk is minimal, and there is no need to be alarmed. However, you should not abuse the drink.
Ryazhenka also contains lactic acid. In moderate doses, it stimulates the appetite and improves digestion, but it is absolutely contraindicated for people with high acidity of gastric juice, stomach or duodenal ulcers. Also, drinking fermented milk drink is not recommended for people suffering from compulsive overeating, allergies to milk protein, overweight and obesity.
- Is it possible to drink fermented baked milk at night while losing weight?
–> –>
Curdled milk
Yogurt is another worthy alternative to kefir. It is equally suitable for both yeast and yeast-free baking. And how fluffy and melt-in-your-mouth pancakes it makes!
You definitely shouldn’t be afraid of spoiling the dough with yogurt - its composition is the same as kefir, these drinks are distinguished only by the method of ripening. While kefir is made by adding lactobacilli to milk, yogurt is simply milk kept in the sun.
The only caveat: if you decide to replace kefir with yogurt, make sure that there is a little more flour in the dough than indicated in the recipe. Whatever one may say, the drink has a more liquid consistency.
What is ryazhenka
Ryazhenka is made from baked cow's milk using fermentation technology. The sourdough contains Bulgarian bacillus (one of the types of lactobacilli) and streptococci. As a result of simmering, the chemical composition of whole milk changes, and due to moisture evaporation, the proportion of fat and the amount of A-vitamins and minerals increase. At the same time, the concentration of vitamins B and C decreases.
In its composition, fermented baked milk is similar to “classic” baked milk, but our body accepts it much better. The calorie content of the product is only 84 kcal.
Homemade buttermilk
If you don’t have kefir on hand, you don’t have to look for another fermented milk drink - you can make it yourself in a matter of minutes.
To do this, you need to acidify the milk by adding fresh lemon juice (1 tablespoon of juice per glass of milk). The reaction will be noticeable immediately: the milk will begin to ferment and curdle. 1-2 minutes - and natural homemade buttermilk, a worthy replacement for kefir, will be ready. Feel free to add it to the dough and then process it as recommended in the recipe.
As you can see, there is no irreplaceable fermented milk for baking - even the most beloved kefir can be found as many as four replacements. And believe me, each of them is a very worthy option.
Source
Fermented milk diet
Tasty and healthy fermented milk products are included in the diet of most people almost from birth. In addition, foods and drinks made from specially or naturally fermented low-fat milk are important components of many weight loss techniques. Also based on them, a separate fermented milk diet has been created, which allows you to get rid of extra pounds without hunger, discomfort and harm to health. Kefir, yogurt, yogurt, cottage cheese, various cheeses and many other types of sour milk products are easily digestible, quickly satiate and provide a fairly long-lasting feeling of satiety due to the presence of animal protein and other beneficial nutrients.
Losing weight on a fermented milk diet can be called unique in its essence. The main components of her diet are among the most popular dietary products with low calorie content and a lot of beneficial properties. Their use has the most beneficial effect on the gastrointestinal tract and the functioning of the entire digestive system, which generally contributes to improved health and appearance.
Fermented milk products are produced by fermentation of milk, which results in its fermentation with the participation of yeast and lactic acid bacteria. Based on the nature of fermentation, there are 2 types of such products:
Naturally fermented fermented milk has a sour taste and thick consistency. With mixed fermentation, it acquires a slightly pungent specific taste due to the presence of carbon dioxide and alcohol. By combining different types of lactic acid products and combining them with other healthy foods, you can very effectively cleanse the body and lose weight, while eating tasty and varied.
Important! When using a fermented milk diet, you should keep in mind that the list for cleansing and losing weight includes only foods with low fat content. Too fatty fermented milk is not suitable for dietary nutrition due to its high calorie content, and completely low-fat milk is not recommended, since the absence of fat significantly reduces the absorption of protein.
Along with excellent taste, lactic acid products have many beneficial properties for weight loss, due to the presence of a large number of valuable and even unique substances - nutrients, micro- and macroelements, as well as beneficial bacteria and yeast. Such food is perfectly digestible and has a number of beneficial effects on the body:
