In 1986, Julie Smolyansky’s parents brought commercial kefir to the U.S. when they launched Lifeway Foods. More than 30 years later, Smolyansky—now CEO of the company—has published The Kefir Cookbook, a collection of recipes that incorporate the tart cultured milk—along with one for making kefir itself. It’s a memoir as much as a cookbook: she’s written her family’s history in the personal stories that accompany each of the 100 recipes.
Though Smolyansky grew up drinking kefir, she says that it took years before she began experimenting with using it in recipes. “I realized there are so many uses for it: smoothies, soups, marinades, dressings, scones,” she says. “There’s a deconstructed red velvet cake [in the cookbook], which reminds me it’s OK not to be perfect. It was inspired by my kids sticking their fingers in every cake I ever made and I finally just gave up and deconstructed it. I love the idea that it can be broken and beautiful and there’s beauty in imperfections.”
