In March I gave a class on Basic Dairy Fermentation where we covered clabbered milk, kefir, yogurt, and skyr. I made kefir pie (a play on a traditional buttermilk pie) that I shared with my students to show them the range of things you can do with fermented dairy. I’ve been asked for the recipe so here it is!

Ingredients:

• 3 eggs

• 1/2 cup butter, softened

• 1 1/2 cups white sugar

• 3 tablespoons all-purpose flour

• 1 cup kefir

• 1 teaspoon vanilla extract

• 1 tablespoon preserved lemon peel, diced

• 1/8 tablespoon freshly grated nutmeg

• 1 (9 inch) unbaked pie crust

  Directions:

  1. Preheat oven to 350 degrees (175 degrees C).
  2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  3. Stir in kefir, vanilla, preserved lemon, and nutmeg; pour into pie shell.
  4. Bake for 40 to 60 minutes, or until center is firm.