Thanks to Dr. Joseph Sofianek and his team at Bozeman Health, we’ve been learning about how good fermented foods are for the microbiome in our digestive tracts (see his sponsored column in previous issues of Edible Bozeman). One great addition to the home menu is goat-milk kefir. Kefir is a fermented, yogurt-like dairy drink packed with probiotics, protein, calcium, and vitamins. Border Farm’s Piper Meuwissen shares her simple technique for a goat-milk cilantro crema that combines raw goat-milk kefir with lime juice, olive oil, garlic, cilantro, and salt. The result is a punch of flavor that takes a basic taco and makes it feel like an adventure in gastronomy.
MAKES ABOUT 1 CUP
1 cup cilantro (1 bunch)
½ cup raw goat-milk kefir*
2 tablespoons lime juice
2 tablespoons olive oil
2 cloves garlic
¼ teaspoon salt
Mix all ingredients in a high-speed blender or food processor. Blend until smooth and creamy.
Drizzle over meat, tacos, salad, or veggies to add a sour, herbaceous kick. Store in the fridge for up to 3 days in a sealed container.
*Use a thicker kefir for a creamier sauce—winter kefir is usually thicker and more like Greek yogurt. If a thicker kefir is not available, refrigeration after the sauce is mixed will allow flavors to blend and sauce to thicken.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
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