SERENE CHATS: Kefir is a cultured (fermented) tangy, schweppy, and absolutely delicious milk drink. It is the perfect way to get the most nutrition from milk, but without the sugars, as the double fermentation eats them up. As you can tell from reading this book, Pearl and I have different approaches to Trim Healthy Mama even though our core beliefs are the same. While Pearl has never made kefir and probably never will, it is a huge part of my nutritional life. I live on the stuff in my Yuck Yum Bitty (page 497). We have milk goats and cows so I get to enjoy kefir made from raw milk, but you can definitely buy milk from the store. So, join me in the art of kefir making if you like . . .This recipe is found in the "Slimming Sips - Cultured Drinks" section of the Trim Healthy Table Cookbook, page 459
Trim Healthy Table bursts with more than 300 family-friendly, delicious trimming recipes, along with practical advice on how to healthfully nourish your family without going insane and chaining yourself to the kitchen! Grab your copy today and start enjoying these delicious recipes!
SERENE CHATS: Kefir is a cultured (fermented) tangy, schweppy, and absolutely delicious milk drink. It is the perfect way to get the most nutrition from milk, but without the sugars, as the double fermentation eats them up. As you can tell from reading this book, Pearl and I have different approaches to Trim Healthy Mama even though our core beliefs are the same. While Pearl has never made kefir and probably never will, it is a huge part of my nutritional life. I live on the stuff in my Yuck Yum Bitty (page 497). We have milk goats and cows so I get to enjoy kefir made from raw milk, but you can definitely buy milk from the store. So join me in the art of kefir making if you like . . .This recipe is found in the "Slimming Sips - Cultured Drinks" section of the Trim Healthy Table Cookbook, page 459
In the 2-quart glass canning jar (with screw band), combine the kefir grains and milk. Put a coffee filter over the mouth of the jar and use the metal screw band to hold it in place. Let it ferment at room temperature for 24 hours. (If your home is super cold you might need to extend the first ferment for another 24 hours.) Uncover and stir well. Strain the kefir through a fine-mesh sieve into a bowl. Push the grains around the sieve with a big spoon to help the liquid go through while the grains stay in the sieve.
Pour your first-ferment kefir from the bowl into a clean quart jar, this time with a tight-fitting plastic lid, and put the strained kefir grains back in the original 2-quart jar (don’t wash it). Let your kefir liquid ferment once more at room temperature for another 24 hours. Congrats! You have made a double-fermented kefir! (If you don’t use it all up, then you can keep it fermenting for up to 3 days out of the refrigerator. Shake it occasionally to help it ferment evenly.)
Now let’s go back in time a day to when you poured your first-ferment kefir liquid through the sieve and you put your kefir grains back in the jar. Fill the 2-quart jar with another fresh quart of milk and start the kefir process over again.
Recipe Notes
Complimentary Recipe:
Vangibabe's Coconut Kefir