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Thursday, August 2, 2012

Kefir Sherbet

I still have to do a Kefir post, though there is plenty of info out there... Have been making it with raw goat milk that I've traded veggies/fruit for. Anyway, I've mostly been drinking it for lunch, but have made sherbet a couple of times, it's just like yogurt or buttermilk sherbet, 1Q fermented milk, 10 oz sugar, plus whatever. Pictured are a lemon one and a lemon + raspberry jam that was particularly good. The third color is store bought blood orange sorbet which was weak, even though Ciao Bello is supposed to make good stuff.

3 comments:

  1. Lou loves this -- he calls it "rice cream"-- we discovered when I was trying to chill some coconut rice pudding (with black thai rice)and forgot to remove from freezer; L requested a scoop piled into an ice cream cone... wish I'd taken a purple face picture

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  2. oops-- above comment about the rice one, not kefir

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  3. how do you soften the rice cream? regular rice pudding freezes pretty hard without booze or extra sugar, eating it from a cone would seem difficult. perhaps that explains the purple face, though ;)

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