Having a daily smoothie can be a great addition to your meal plan and a very nutritious drink! Making your smoothies with milk kefir only amplifies the health benefits and nutritional value. My husband and I have milk kefir smoothies every day! Here are 2 of my favorite milk kefir smoothie recipes.
The first step to making a milk kefir smoothie is to have milk kefir. It’s actually very easy to make and maintain. I purchased milk kefir grains from Amazon https://amzn.to/3vCReQS and they were very easy to activate and have grown exponentially.
You will only need milk (dairy) and grains to have a perpetual supply of kefir.
Kefir is a probiotic rich drink that helps balance the good and bad bacteria in your gut. Probiotics is a trendy word, but, it is extremely important to take care of your gut health.
Drinking Kefir everyday will make sure things are in check and working properly.
When making a kefir smoothie, the skies the limit as far as flavor combinations. You can use frozen fruit, fresh fruit, greens, collagen powder, flax etc…
The main goal is to make it to your taste so that you are more apt to drink it everyday for the great health benefits.
Frozen berry kefir smoothie:
In a blender, add 1 cup of milk kefir. Add 1 tablespoon of honey or maple syrup. You can opt to leave the sweetener out if you wish. Add 1 tablespoon of ground flax and 1 cup of frozen berries of your choice.
Blend on high for 1 minute. Enjoy!
Pumpkin spice kefir smoothie:
In a blender, add 1 cup of milk kefir. Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice. Add 1 tablespoon of honey or maple syrup (optional). Add 4-5 ice cubes and blend on high for 1 minute.
This variation is my favorite for flavor.
You can play around with the flavors you prefer.
Milk kefir has a tangy flavor and is slightly effervescent.
How to make and maintain milk kefir:
Milk kefir is remarkably easy to start and keep. When you first receive your grains, you want to put them in a clean pint sized mason jar. Pour milk over the grains and fill the jar. Cover loosely with lid that is ajar a bit. Let them sit at room temperature for up to 48 hours.
After the first 48 hours, strain the milk from the grains using a fine mesh strainer. This batch of milk can be discarded, composted, or fed to the farm animals.
Next, in a clean quart sized mason jar, repeat the process. Add the grains and pour the milk over them filling the jar. This time, let the milk sit at room temperature for around 36 hours. When you see the slightest separation at the bottom of the jar, it’s time to strain the kefir.
Place a fine mesh strainer over a large bowl and pour the milk kefir over the strainer. Using a rubber spatula, gently press the kefir through the strainer.
What’s left behind will be your grains. At first there are only a few globules of grains, however, this will continue to grow with each batch.
Repeat the process above to start the next batch of kefir.
Store your strained kefir in the refrigerator with a tight lid for up to 10-14 days.
If you want to put your grains on a bread, simply put them in a pint jar, cover with milk, place a tight fitting lid on and place in the fridge immediately. This will slow the fermentation process and allow you some flexibility in making your kefir.