Do not underestimate the benefits of kefir, Nadine LeBean.
Sometimes I forget that homemade kefir has 30-60 beneficial strains of bacteria that are waiting to form colonies in my gut and defend and protect me to the death. Yogurt has about five and some brands I have seen have only one strain.
I’m always looking for ways to add kefir into our diets. Here’s one versatile and amazing recipe that provides a substitute For whipping cream, which, sadly, gives me a horrible stomach ache. Well, sad no more…
Probiotic Whipped Topping; A not non-edible oil product:
1 can of premium coconut milk ( some brands work better than others. Safeway’s O Organics brand is the one I use; it’s no fail).
1-2 TBSP maple syrup or other sweetener
1 tsp vanilla
2 TSBP of kefir or yogurt (probiotic powder would work too)
1. Refrigerate can of coconut milk. (I always keep multiple cans in my fridge for spontaneous use.)
2. Open can (duh) and drain out clear liquid by piercing to the bottom with a knife. (I drain it into my kefir).
3. Put the thick white stuff in a bowl with all other ingredients and whip
Until no longer chunky.
Eat. Eat. Eat.