Gut health is important, so we drink a cup of kefir each day! Here’s how you make it at home. Homemade kefir has at least 5 times more probiotic cultures than store bought ones. My house’s room temperature is mostly 73°F or 22°C, my kefir is usually perfect after overnight fermentation. Kefir is an acquired taste, so blending it with a small amount of frozen fruit is quite delicious. Since kefir is fermented at room temperature, frozen fruit is a hack to get a nice cold smoothie.
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-MY KEFIR FORMULA-
I used 15g (~1 tbsp) of kefir grains with 750g (~3 cups) of whole milk. It yields ~20g of grains and ~700g of kefir.
– KEFIR HACKS/TIPS-
-Please don’t use metal (other than stainless steel) for anything that contacts the kefir. I prefer a glass jar, stainless steel strainer and silicone rubber spoon.
-Do not rinse your kefir with water (chlorine from tap water will kill off bacteria), rinse it with milk if you need.
-Store in a cupboard in a glass jar but poke some holes to release gases as it ferments. I used a fermentation jar (see below for link).
-If going on vacation, store kefir grains in a small jar of milk in the fridge, it can last for as long as a couple of months.
-Freeze some in the freezer for backup.
-Use frozen fruit so your smoothie can be cold after blending.
-The more grains you use, the faster it ferments. Discard, share or eat the extra grains.
-When you see the kefir separate from the whey on the bottom, that’s a sign it is ready.
Feel free to let me know if you have any questions. I’m more than happy to help.
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📝Mango Kefir Smoothie RECIPE 📝
🍽️Serving sizes: 2 ⏲️Time: 24 hrs (fermentation), ~3 mins (smoothie)
🥘Ingredients:
☑ 500g (or 2 cups) of kefir
☑ 80g (or 1 big cup) of frozen mango
🍳Equipment:
☑ Blender, I used:
☑ Fermentation jar similar to the one I used:
🔪Instructions:
1. Strain kefir
2. Pour into a blender
3. Add frozen fruit
4. Blend for 30 seconds or until done
5. Enjoy!
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