Banana and Peach Kefir
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 30 g kefir rain (s)
- 500 ml milk
- 2 tablespoon lemon juice
- 2 banana (s)
- 4 peach halves from the tin
- 4 tablespoon peach juice
- 1 tablespoon honey
- 125 ml sparkling mineral water
Print Recipe
Pin Recipe Instructions
- Carefully rinse the kefir grains under running water, being careful not to fall apart. Carefully slide the cleaned kefir grains into a container that should fit in the refrigerator and fill up with the milk. It is best to close this vessel with cling film and a rubber band and place it in the refrigerator, where the vessel remains for fermentation for the next five days. The vessel must not be screwed shut as there is a risk of explosion.
- After this time, the fermented kefir is poured through a plastic sieve into a bowl for further processing. The kefir grains get stuck in the sieve and are carefully rinsed out under cold running water. The vessel is also cleaned with hot water, dried, filled with the tubers, made up with fresh whole milk and placed in the refrigerator.
- Cut the two bananas and the four peach halves into small pieces and add to the kefir milk.
- Add the peach juice, lemon juice and honey and puree everything finely with a hand blender. Gradually mix in the mineral water with the hand blender.
- Pour the kefir drink into a carafe and serve.
- When handling the kefir grains, it is important to ensure that you do not touch them with your bare hands if possible. Likewise, the tubers must not come into contact with metal, as this could seriously damage the tubers.
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