Making Kefir (and Fruit Smoothies)

I was introduced to kefir about a year ago.  It is a cultured, pro-biotic drink similar to yogurt but thinner in consistency.  It has a flavor similar to plain yogurt or buttermilk and is commonly used in smoothies.  My local health food store sells fruit-blended kefir smoothies that are tasty, but they are pricy and contain more sugar than I would prefer.  Plus, I just love the idea of learning something new and becoming more capable and self-sufficient.

I purchased kefir starter and organic 2% milk.  Following the package directions, I heated a quart of milk in a pan on the stove until the milk reached a temperature of 180 °F, measured with a digital kitchen thermometer.

I turned off the burner and allowed the milk to cool to a temperature between 70-80 °F.  This cool-down can take several hours.  In the meantime, I sterilized a glass jar and screw-top lid.  I used a quart canning jar and my grandmother's canning funnel.

Once the milk cooled, I measured about one cup of it into a separate container and whisked the packet of kefir starter into this portion of milk.  Then, I poured the mixture back into the pan of milk and whisked it well.  Finally, I poured the entire contents into the sterilized glass jar and screwed on the lid.

I set the jar on the countertop out of drafts for 24 hours and then placed it the refrigerator until cold.  Once the kefir was chilled, I opened the jar and stirred well to blend in the curd before use.

My favorite way to use kefir is in fruit smoothies.

Fruit Kefir Smoothie

½ c. plain kefir
½ c. milk
1 c. fresh or frozen fruit
A handful of ice (if using fresh fruit)
1 T. honey or agave nectar
¼ t. vanilla extract
1 T. flaxseed (optional)
 

Add all ingredients to blender and blend until smooth.  Check consistency and add more milk to thin, if needed.  Depending on the sweetness of the fruit, you may not need the honey or agave nectar.  The flax adds extra fiber and nutrition and makes the smoothie even more filling.