by: Max M Rasmussen

Milk Kefir - The Local Pusher - kvalilog_3

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.

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
Blend it all together.

Kefir grains - Max M Rasmussen
Ingredients for a smoothie - Max M Rasmussen
Finished smoothie - Max M Rasmussen
by: Anonymous

I absolutely LOVE this. I just got Nomas fermentation book, and I'm looking so much forward to ferment more stuff, and make stuff like Kefir and what not. Cool content, fun video.

Best regards

P.S. (I also have a food blog, maybe you know it?: Madsvin.com)