Green Smoothie With Kefir Recipes

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HOMEMADE KEFIR



Homemade kefir image

Make your own milk kefir with our easy-to-follow recipe. This tangy fermented dairy drink is similar to yogurt and packed with beneficial probiotic bacteria

Provided by Caroline Gilmartin

Time 10m

Yield Makes 500ml

Number Of Ingredients 5

½ tsp kefir grains (see tip, below)
1 pint milk (organic whole milk for best results)
1 slice lemon or 1 drop lemon oil (optional)
500ml clip-top jar with gasket for fermenting (or jar, cover and rubber band)
a sieve, jug/bowl, storage bottle or a straining funnel and wide-necked bottle

Steps:

  • Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
  • Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal.
  • If you can't strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong - you can strain it anytime over the next 48 hrs.
  • Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
  • You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
  • In order to make some more kefir, rinse out the jar, return the grains (don't wash them, there's no need), and start again from the beginning.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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