You may have heard of milk kefir, the cousin to water kefir. While their processes are very similar, the grains are different. Water kefir grains do not respond to dairy, and milk grains do not respond to non-dairy alternatives. Milk kefir tends to be a bit thicker (like drinkable yogurt), and while still delicious, does not lend well to a second ferment the way that water kefir does, nor is it vegan. We do, however, love the creaminess of dairy, especially moving towards the colder months, and sometimes it is nice having a creaminess to our smoothies, without the heaviness of yogurt but with all of the probiotic punch!
PEACHES AND CREAM KEFIR
MAKES: 4 cups
1-2 ripe, juicy peaches (chopped, skin removed)
1 teaspoon agave syrup
- Make the first ferment plant milk kefir and leave the jar in a warm place for 24-48 hours.
- Strain the grains and add the ingredients in an air-proof container
- Store immediately in the fridge, or continue to ferment on the counter for another 24 hours for some extra effervescence and tang.
NEED TO KNOW:
A second ferment will not only allow the flavours of the fruit to merry with the kefir, but the continued fermentation process will also help draw out additional nutrients from the fruit!