Creamy filling made from frozen kefir
My sister shared this recipe after trying it herself. The plain base is mild and similar to cream cheese. Add cocoa, caramelized condensed milk or thick berry syrup to flavor it as you like.
The recipe is extremely simple. I didn’t even take photos, since there’s nothing to show there.
Freeze a packet of kefir for a full day to make sure it is completely frozen. You can use ryazhenka, varenets, Snezhok or another fermented milk drink instead. Kefir has the mildest flavor, so that is what I tried first.
After a day, take out the kefir, remove it from the bag and put the frozen lump in a sieve. Place a sieve over a saucepan or other container so that the whey has somewhere to escape. Leave on the table overnight.
As the kefir thaws, the whey drains away, leaving soft, mild curds in the sieve. Transfer them to a blender and beat briefly with sugar and vanilla, or use caramelized condensed milk as I did for a gently sweet caramel flavor.
We served the cream with pancakes and fruit. It holds its shape without running. I have not tried piping it yet, but think it may work well. I plan to use it between cake layers and on cupcakes.