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. This peaches and cream nut milk kefir is a flavourful recipe that will leave you wanting more.
PEACHES AND CREAM KEFIR
MAKES: 4 cups
4 cups first ferment nut milk kefir
1-2 ripe, juicy peaches (chopped, skin removed)
1 teaspoon agave syrup
- Make the first ferment nut milk kefir and leave the jar in a warm place for 24-48 hours.
- Strain the grains and add all the ingredients into an air-proof container. Mix well.
- 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!