I love to make green kefir smoothies for breakfast. Last year, I attended a cheese-making workshop with Kristen Allan https://kristenallan.com.au Since then, I’ve been exploring ways to include more homemade dairy goodness into my cooking. I’ve used kefir in fruit smoothes, cakes and muffins, but I wondered how it would taste with vegetables in a green juice. The result was very refreshing!
Kefir is fermented milk, usually made from cow’s or goat’s milk. It originated in the Caucasus Mountains. Did you know that the name, derived from the Turkish word keyif, means “feeling good” after eating? https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3833126/ The bacteria in the kefir grains turn the milk’s lactose into lactic acid. As a result, kefir tastes sour like yoghurt, but it has a thinner consistency. Milk kefir grains generally come either in a fresh or a dehydrated state. Often the easiest way to obtain fresh kefir grains is to get them from a friend already making kefir at home. You can also buy kefir milk from supermarket chains or health food stores.
If you’re looking for other ways to use kefir, you might like to make this cake: https://atamandastable.com.au/peach-kefir-cake/
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Green Kefir Smoothie
- 2 green apples, chopped
- 2 lebanese cucumbers, chopped
- 2 sticks celery, chopped
- 2 limes, juiced
- 2 handfuls mint, leaves and stems
- 2-3 cups kefir
- Blend all the apples, cucumbers, celery, limes and mint with 2 cups of kefir.
- Taste it, adding more mint and lime, if you think it needs it. Add an extra 1/2-1 cup kefir for a thinner drink.
- Serve immediately.