Mango Lassi Kefir Smoothie

Mango Lassi Kefir Smoothie

Mango Lassi Kefir Smoothie.

The warmer and humid the day, the more appealing a mango lassi seems. I’m very convinced they’ve been genetically modified to look like that. It not only satisfies your want for something sweet and sour, but it also acts as a meal on those days when the heat makes you lose your appetite.

1 cup kefir milk
1 cup frozen mango or 1 very ripe mango, peeled and finely chopped 1 teaspoon of honey

• In a blender, combine all of the ingredients. Blend on high until the mixture is smooth and creamy.


Simply move the grains into a new batch of milk or sugar water and refrigerate the container to take a break from brewing kefir.
In the cold, the yeast and bacteria in the grains will become dormant, and this state may be maintained for up to a month.

Kefir grains that have just emerged from dormancy may need a few batches to completely grow again. Replace the old milk or sugar water with fresh liquids every 48 hours until you observe symptoms of fermentation (milk kefir thickening and water kefir taste less sweet).

You may dry your kefir grains for longer storage or if your grains have multiplied and you have extra. Place the grains on a piece of parchment paper someplace out of the way after rinsing them in dechlorinated water.

They will dry in a few days and maybe kept for up to a year in the fridge. Start brewing as normal to revive them, but anticipate them to take a few batches to completely develop again.


For the quantity of kefir, this may seem like a lot of pears. Yes, it is.
Pears have such a delicate taste that you have to overdo it a little to for them to show out. In this situation, ginger plays a supporting role, providing a fiery backbone to pear’s quiet charm.
4 cups kefir water

2 tablespoons lemon juice (from 1 lemon) 2 ripe pears, cored and sliced with the skins still on (roughly 2 cups) 1-inch piece peeled and chopped gingerroot

1 • In a 2-quart canning jar (or smaller canning jars), combine all of the ingredients and cover with a piece of cheesecloth or paper towel tied with a rubber band. Keep the jar at room temperature for two days, away from direct sunlight. Remove the pear and ginger pieces and strain the flavored kefir into bottles.

2 • Keep the bottled kefir at room temperature, away from direct sunlight, for 1 to 3 days, depending on the temperature of the room. Refrigerate for a month to halt the carbonation and then enjoy.


Coconut water is a favorite of kefir grains. They are really enthralled by it. As they settle within the jar, you can almost feel them scratching their bellies.
Coconut water for kefir grains is, unfortunately, similar to an ice cream binge for people. Switch back to the sugar-water solution every few batches to ensure the grains receive all the nutrients they need.
4 quarts of coconut milk
1 tablespoon kefir grains in water

1 • Fill a 1-quart canning jar halfway with coconut water. Cover with a couple of layers of cheesecloth or paper towels and a rubber band to keep the kefir grains in place. Allow the jar to ferment for 24 to 48 hours at room temperature, away from direct sunlight. Because coconut water kefir ferments faster than other kefirs, check it periodically after the first 12 hours and continue until the kefir tastes excellent.

Coconut water kefir that has been over fermented will begin to taste sour.

2 • Strain the coconut water kefir into a measuring cup, then pour into bottles with any juice, herbs, or fruit you’d want to flavor it with. In each bottle, leave at least 1 inch of headroom.

3 • Keep the bottled kefir at room temperature, away from direct sunlight, for 1 to 3 days, depending on the temperature of the room. Refrigerate for a month to halt the carbonation and then enjoy.


Look no further if you want your probiotics and your evening cocktail in one bottle. Kefir grains may, in fact, be used to produce wine.

All you have to do is offer them enough sugar and then give them enough time to devour it all. By the way, this sparkling raspberry kefir wine makes an excellent sangria foundation, in my experience.

The grains are placed under a lot of stress in this dish, and they have a hard time rebounding back. As a result, wait until your water kefir grains have multiplied before making this one, and keep a few teaspoons of grains in reserve.


8 quarts liquid
8 ounces white granulated sugar (118 cups) or turbinado sugar 12-pound raspberries, fresh or frozen
14 cup lemon juice, freshly squeezed (from 2 lemons) 14 teaspoon tannin (optional; see Brewer’s Pantry if you want a dry wine) 2 tbsp. kefir grains in water
Splenda or other nonfermentable sugar, 1 cup / 1 ounce (optional) For bottling, 3 tablespoons / 1-ounce corn sugar dissolved in 12 cup boiling water and chilled
Cups and spoons for measuring
Spoon with a long handle
1-gallon cheesecloth jug
Hydrometer \sStopper
Locked air
Cane for racking and tip
hose with a siphon
Clamp for hose
Filler for bottles
5 beer bottles (12 oz.)
Caps from bottles

1 • Bring the water to a boil in a large pot. Remove the pan from the heat and mix in the sugar and raspberries until the sugar has dissolved. Remove the pan from the heat and set it aside until the water has totally cooled. It will take an hour or two to complete this task.

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2 • Clean a 1-gallon jug, as well as the stopper and airlock.

3 • Fill the container with the sugar water and raspberries. Shake the jug to combine everything and aerate the liquor, then add the lemon juice and tannin (if using). To determine the original gravity, use a hydrometer (see Brewer’s Handbook). Place the kefir grains in a cheesecloth bag and place it in the jug. Place the cork into the jug’s neck. Fill the airlock with air and place it in the stopper.

4 • Allow the jug to ferment for 2 weeks at room temperature, away from direct sunlight. To combine the ingredients, gently shake the jug once a day. Fermentation should start in a few days, peak in a week, and then gradually fade away in the second week.

5 • Sanitize a stockpot and a strainer, then drain the kefir wine into the stockpot after 2 weeks. The jug, stopper, and airlock should all be cleaned and sanitized.
Return the kefir wine to the jug and replace the airlock and cork. Allow 2 weeks at room temperature, out of direct sunshine, for all of the sediment formed during fermentation to settle. Fill a batch of Water Kefir Recovery Brew with the strained kefir grains.

6 • Clean a stockpot, a long-handled spoon, a hydrometer, a racking cane and tip, a siphon hose, a hose clamp, a bottle filler, and five 12-ounce beer bottles or plastic bottles, as well as bottle caps. To calculate the final gravity, syphon 12 cups of the kefir wine into the hydrometer. Once the wine has been consumed, pour it back into the jug.

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7 • Fill the stockpot with the corn sugar solution. Siphon the kefir wine into the stockpot with as little splashing as possible to combine with the corn sugar solution. Scoop a little amount of wine into the measuring cup and taste it. If you want a sweeter wine, use Splenda (or another back-sweetener). Fill bottles halfway with kefir wine, cap, and label.

8 • To completely carbonate the bottles, leave them at room temperature for 2 weeks away from direct sunshine. Keep for up to a year in the refrigerator. Before serving, chill the dish.

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Weary kefir grains get an extralarge dose of all the vital nutrients, minerals, and vitamins in this preparation, derived from one used by Cultures for Health (see Resources). The grains go dormant after being refrigerated, giving them a rest from the difficult task of fermenting our beers. Grains will be healthier and more ready to go after their vacation.

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5 quarts of water 14 cups turbinado sugar (2 ounces) 18 teaspoons coarse-grain sea salt (Maldon, for example) a quarter teaspoon of baking soda 12 tbsp. molasses

1 • Bring the water to a boil in a large pot. Remove the pan from the heat and set aside 1 cup of water. Stir in the remaining water to dissolve the sugar, sea salt, baking soda, and molasses. Allow the water to cool fully before using.

2 • As usual, strain the kefir grains from the current batch of kefir. Rinse them a couple of times with the saved cup of water while they’re still in the strainer. In a glass jar, combine the washed grains and Recovery Brew, cover with plastic wrap fastened with a rubber band, and chill for at least 1 week or up to 4 weeks. (The plastic wrap protects the liquid while allowing trapped gasses to escape.)

3 • Strain the grains and discard the Recovery Brew before starting the brewing process again. To cultivate the grains, place them in a new batch of sugar water.