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‘dairy free’ Probiotic Lemon Cheesecake

I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!

But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.

Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.

My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.

Lemon Kefir Cheesecakes

Gluten free, low FODMAP, dairy free (debatable), egg free, sugar free

PREPARATION TIME      TOTAL TIME
                      1-2 days in total

Serves 4

kefir_cheesecake

INGREDIENTS

1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)
INSTRUCTIONS

  1. As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
  2. Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
  3. To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
  4. Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
  5. In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
  6. Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.

 

This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.

 

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Ghee

Dairy or Casein sensitive?
On the butter train but it makes you feel a bit yuck?

Why not try Clarifying your butter. Removing the milk solids breaks down the butter and leaves you with a golden jar of goodness that is actually great for digestion.

You'll need; butter, a spoon, a pan. 1. chop butter into cubes
You’ll need; butter, a spoon, a pan.
1. chop butter into cubes
2. Put butter into a stainless steel pan on a medium heat
2. Put butter into a stainless steel pan on a medium heat
3. Stir the butter as it melts. The first stage is 'foam'. The butter will start to boil and foam. This will happen after a couple of minutes.
3. Stir the butter as it melts. The first stage is ‘foam’. The butter will start to boil and foam. This will happen after a couple of minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating.  This stage takes about five minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating. This stage takes about five minutes.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don't burn.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don’t burn.
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it's done
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it’s done
7. Pour through a sieve covered in cloth so it catches the solids.
7. Pour through a sieve covered in cloth so it catches the solids.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months
9. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE
Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months