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!
CREAMSICLE SMOOTHIE RECIPE
MAKES: about 2 cups
1.5 cups plant milk first ferment
1 large ripe peach
2 tablespoons fresh squeezed orange juice
1 teaspoon grated ginger
1 cup raw spinach
1 teaspoon agave syrup
3-4 ice cubes
Optional: a pinch of cinnamon and/or a scoop of your favorite protein powder or tablespoon of your favorite nut/plant butter!
- Make the plant milk first ferment.
- After 24 hours, strain the grains and add the ingredients to the blender with the first ferment plant milk kefir.
- Blend & Enjoy!