1,098
edits
Difference between revisions of "Kefir"
Jump to navigation
Jump to search
m
no edit summary
(Created page with "Kwefyr is a fermented liquid similar to yoghurt, produced by the Belaul of Paperweight by steeping peeled and crushed aulnuts in water to create aulnut milk before...") |
m |
||
| Line 1: | Line 1: | ||
Kefir is a fermented liquid similar to yoghurt, produced by the [[Belaul]] of [[Paperweight]] by steeping peeled and crushed [[aulnuts]] in water to create aulnut milk before gradually dissolving off excess water to condense the liquid down to a thicker consistency, which must then be stored in a warm environment for several days. Further processing can be undertaken, extending the thickening process further to create a sticky cream cheese. | |||
As a liquid, kewfyr has a creamy taste and texture, and is typically mellow with notes of tartness and an almost woody perfume. When aged into soft cheese, its taste begins to sour. | As a liquid, kewfyr has a creamy taste and texture, and is typically mellow with notes of tartness and an almost woody perfume. When aged into soft cheese, its taste begins to sour. | ||