Milk Kefir - The Local Pusher - kvalilog_3

Name: Milk Kefir - The Local Pusher - kvalilog_3
Prep time: 15 min
Total time: 8 h 20 min

October 24, 2013

Prep 15 min Total 8 hr 20 min

Milk kefir is not something you usually make yourself, but it is incredibly easy. It works both at room temperature and in the refrigerator. The hardest thing is to get a hold of some kefir grains to start with. There you would have to know someone who knows someone. This is also a very simple recipe for a kefir smoothie.

http://www.youtube.com/watch?v=a19c054dUr4

Get a hold of someone who has some kefir grains : -s Perhaps ask around on facebook in a local fermentation group.

Put them into a bowl with some milk and let it rest on the kitchen table until it’s thickened. Typically it takes 24 hours. It can also rest in the fridge, but that will take a little longer.

Milk kefir tastes a little like a raw milk cheese. Heavier than yogurt or thick milk. I find it especially suitable for non sweet smoothies.

Save the grains to make a new serving and use the thick milk you sieve off.

Ingredients smoothie

1 serving kefir
½ cup (1 dl) green peas (preferably frozen)
1 banana
1 knob of ginger

Directions

Put the kefir grains in a bowl or glass and pour milk over them — about 3–4 times the volume of the grains. Cover loosely and leave on the kitchen counter for about 24 hours, until the milk has thickened and turned tangy. If you want it to go slower, leave it in the refrigerator instead.

Strain out the grains with a sieve. The thick kefir is ready to drink or use in a smoothie. Do not rinse the grains — put them straight into a new batch of milk to start the next round.

For the smoothie, blend the kefir with the green peas, banana and ginger until smooth.