Kefir bakes and puddings: scones, soda bread, fools and more
In short
Homemade milk kefir is a baker's friend. It takes the place of buttermilk in scones, soda bread and drop scones, keeps banana bread and lemon drizzle moist, and brings a gentle tang to puddings such as fruit fools, cheesecake, Eton mess and frozen lollies. Quantities and methods are in the guide and the exclusive recipes sent with your Natural Probio grains.
There is a reason so many traditional bakes call for buttermilk: its acidity makes cakes tender and helps quick breads rise. Homemade kefir has the same tang and a similar pourable texture, so it slips into those recipes with ease. And on the pudding side, it lightens creamy desserts while adding a fresh note that cuts through sweetness. Here is where our customers use it most.
Tea-time favourites
Scones
Kefir in place of milk gives a soft crumb and a proud rise. Serve with jam and clotted cream, in whichever order you prefer.
Soda bread
No yeast, no kneading: kefir and bicarbonate of soda do the work for a crusty loaf.
Drop scones
Scotch pancakes made with kefir are light and fluffy, lovely warm with butter.
Cakes and loaves
Kefir keeps cakes moist and gives them a slightly lighter texture. A banana bread made with kefir stays soft for days. A lemon drizzle with kefir in the batter has a sharper, brighter crumb that suits the sugary topping. Chocolate cake gains depth from the tang, and a simple tray bake with seasonal fruit, plums in autumn or rhubarb in spring, makes the most of a jug of kefir on a Sunday afternoon.
- Banana bread, with walnuts or chocolate chips.
- Lemon drizzle, for a zingy, moist loaf.
- Chocolate cake, rich and tender.
- Fruit tray bake, with whatever is in season.
- Blueberry muffins, for lunchboxes and picnics.
Pancakes, any day of the year
Pancake Day is a good excuse, but kefir pancakes are worth making all year. Thin, lacy ones for lemon and sugar, or thicker American-style stacks with berries and maple syrup: either way, kefir in the batter gives a lighter, more tender result than milk alone.
Puddings with a fresh tang
Kefir does wonderful things to creamy puddings. Folded into whipped cream, it makes a lighter, tangier fool with stewed rhubarb, gooseberries or summer berries. In an Eton mess, it balances the sweetness of the meringue. It goes into a baked cheesecake for a lighter texture, into a panna cotta for a delicate sharpness, and blended with fruit and frozen in moulds, it makes ice lollies for warm afternoons.
| Pudding | How kefir is used | Season |
|---|---|---|
| Rhubarb fool | Folded into whipped cream | Spring |
| Eton mess | Mixed with cream, strawberries and meringue | Summer |
| Berry ice lollies | Blended with fruit, then frozen | Summer |
| Baked cheesecake | In the filling | All year |
| Crumble topping | Spooned cold over warm crumble | Autumn and winter |
Warm puddings, cold kefir
Custard and cream have their loyal fans, but a spoonful of cold, thick kefir on a warm apple and blackberry crumble or a sticky ginger pudding is a revelation for many. The contrast of hot and cold, sweet and tangy, makes a rich pudding feel lighter. A little honey or vanilla stirred into the kefir makes it more indulgent.
Why kefir works in baking
Its natural acidity reacts with bicarbonate of soda, helping quick breads, scones and pancakes rise without yeast. It also tenderises the crumb of cakes and keeps them moist for longer. That is why kefir is such a good stand-in for buttermilk, which few of us have to hand when the baking mood strikes. With a jar on the go every day, you always have some ready.
The detailed recipes are included
We keep this page to ideas. For quantities, oven settings and methods, turn to your guide and scan the booklet's QR code for the full recipe collection. For other ideas, see breakfast and smoothies and savoury cooking. Kefir grains also make a lovely present for a keen baker: see our gift ideas.
Baking questions
Can kefir replace buttermilk in any recipe?
In most bakes, yes: scones, soda bread, pancakes and many cakes. Your recipe library includes versions written for kefir.
Can I use kefir in place of milk in cakes?
Often, yes. It gives a more tender crumb and a slight tang. Recipes in your library show where it works best.
Does baking with kefir need a lot of it?
Bakes use a cupful here and there. If you bake often and drink kefir too, the 20 g pouch, for about a litre a day, is the comfortable choice.
A jug of kefir for every bake
Live milk kefir grains, sent with the guide and our exclusive recipe library, including bakes and puddings.
- Kefir ready the next day
- 10 g or 20 g, to suit how much you bake
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