Kama (Kama) — Estonian Toasted Grain Kefir Drink

• 80 gkama flour (traditional roasted barley, rye, oat, and pea blend)
• 680 mlwhole-milk kefir (chilled, divided)
• 200 gplain whole-milk yogurt (chilled)
• 42 ghoney
• 1.5 gfine sea salt
• 160 gwild blueberries (fresh or thawed)

Instructions

1. 1

   Chill the kefir, yogurt, and serving bowls for at least 30 minutes before mixing. Kama is at its best when cold, because the roasted grain aroma stays clean and the cultured dairy tastes bright rather than heavy.

2. 2

   Place the kama flour in a medium mixing bowl and break up any compacted lumps with a whisk. The flour is already roasted, so do not toast or cook it again, as extra heat can make the pea and rye notes taste harsh.

3. 3

   Pour 600 ml of the chilled kefir into the bowl, then add the yogurt, honey, and fine sea salt. Whisk for 60 seconds, scraping the sides of the bowl, until the kama is evenly suspended and the mixture looks lightly speckled.

4. 4

   Let the mixture stand for 5 minutes so the roasted grains hydrate and the texture becomes smooth. For a drinkable Estonian summer-style kama, whisk in the remaining 80 ml chilled kefir; for a thicker spoon dessert, leave it as it is.

5. 5

   Divide the kama among 4 chilled bowls or glasses and top each serving with 40 g wild blueberries. Serve immediately with rye leib on the side if desired, because the drink continues to thicken as the flour absorbs liquid.