To start the milk kefir, you will first need to obtain kefir grains. I got mine from a friend, but here are some sources where you can order grains if you don't have a friend that can supply you with some:
Milk Kefir Grains at Etsy
Milk Kefir Grains at Amazon
(Please note also that water kefir grains are different than milk kefir grains.)
For those of you who are local, I occasionally have to split my grains so let me know if you would like some passed along to you.
I first put the kefir grains in a clean jar.
Then, fill the jar 3/4 full and put a loose lid on top.
Next...wait a bit. Make sure to shake the jar every once and a while throughout the day.
Then, depending upon the amount of grains per milk you are using and the temperature of your room, the kefir should ferment in 1 to 2 days. The best way to tell if the milk kefir is fermented, is if it separates and looks the this:
Your milk kefir is then done and can be stored in the refrigerator, just as is. To use the kefir, just pull out the grains, they will be one big attached ball of grains, and use the rest of the milky lumpy liquid. Don't worry about the lumps as they disappear when you blend the smoothie.
Also, after you use up the kefir, you can either start a new batch right away with the grains or just store the grains in a new jar in milk in the refrigerator until you are ready to ferment them (just don't wait too long).
Now to make a milk kefir smoothie. I use the following in our kefir smoothie:
- 1 1/2 cups milk kefir
- 1 cup raw milk
- 1/2 cup frozen fruit (your choice)
- 2 Tablespoons of concentrated juice or 1/4 cup regular juice
- 5 drops flavored stevia
- 1 scoop of a greens/red/purple smoothie supplement power
Here is the finished blueberry milk kefir smoothie along with the rest of Maggie's breakfast, a fresh English scone.