Prayers for safe travels, then!
I have discovered in the last couple of days that kefir can substitute 1:1 for buttermilk & sour cream in recipes for baking, dips & dressings. Being runnier, it’s not a good substitute for thick toppings.
But wait, you say ... isn’t kefir made from milk & would aggravate lactose intolerance? The good news:
“The fermentation process significantly reduces lactose levels, with most commercial and traditionally made kefir products being up to 99% lactose-free.
Studies have shown that kefir can improve lactose digestion and tolerance in adults with lactose maldigestion, potentially due to the probiotic cultures that modify gut microbiota and enhance the body’s ability to process lactose.
Some research even indicates that regular consumption of kefir may lead to improved lactose tolerance over time.”
So far, I have used kefir in place of buttermilk in apple cobbler dough & used it this morning in place of sour cream in the coleslaw recipe I use. I have been drinking small amounts daily without negative results to try to improve my microbiome. It’s very helpful to have kefir as a substitute for buttermilk & sour cream!