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Discussion Starter · #1 ·
I'm making cream of mushroom soup for a dish we're having on Thanksgiving. I've got it bubbling away and will need to blend it soon and then add milk, cream or yogurt. I've got raw milk and kefir. I thought about subbing the kefir for the tanginess and another layer of flavor, but am wondering - will the fizziness survive the heating? Would it be better just to use milk?
 

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Quote:

Originally Posted by *Di View Post
Personally, I would use milk... I think kefir would not at all go well because of the too much tanginess.

Good Luck !
ITA. When you're cooking for company isn't the best time to experiment!
 
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