“ Directly from Delicious Probiotic Beverages, this sweet and tangy drink will turn anyone into a fermentation enthusiast. Fresh strawberries balance out the acidity making this a refreshing drink year round. Marleena, Recipe Hunter ”
A probiotic drink that’s been flying off shelves in recent years, kefir (or “milk kefir” to be more specific) is a fermented milk beverage similar to yogurt. It’s tangy and creamy on its own, and it can easily be blended into smoothies for a boost of healthy probiotics. Here, we’ve featured a recipe for Strawberry Kefir from food blogger and photographer, Julia Mueller of The Roasted Root. This sweet and tangy drink comes from Julia’s first and newly released cookbook, Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks. Check out our interview with Julia to learn more about her and what went on behind the scenes of putting together the cookbook.
Homemade Strawberry Kefir
For the Kefir Base
- You will first need to rehydrate your milk kefir grains if they are dehydrated. Follow the instructions your milk kefir supplier gives you to hydrate them. This process will be similar to simply making milk kefir.
- Once kefir grains are active and hydrated, simply add them to a jar and pour milk on top. Cover with a cheesecloth, coffee filter, or dish towel bound by a rubber band.
- Allow jar to sit at room temperature (70F to 80F is best) for 24 hours. If the room the kefir is in is cooler, it will take longer to culture. If the room is hotter, the kefir will culture faster.
- Using a fine plastic strainer, strain the milk kefir grains over a jar, separating the kefir liquid from the kefir grains.
- Refrigerate the kefir liquid to chill it and start a new batch of kefir with your milk kefir grains!
Note: Two tablespoons of grains for every 2 cups milk is standard, although the kefir grains will grow over time, so you can make larger batches as the kefir grains grow.
- Troubleshooting: If you allow your kefir to sit for longer than twenty-four hours, it may separate. Your kefir has separated if there is a clear but cloudy substance at the bottom of the jar and large chunks have risen to the top. This is still drinkable, though it may not be as pleasant as kefir that is still in its creamy state. If you kefir has separated, you do not need to throw away your milk kefir grains. You may still use them.
For the Strawberry Kefir
- 2 cups fresh strawberries, chopped
- ⅛ cup (or 2 tablespoons) sugar or agave nectar
- 2 cups kefir (from above)
- Add chopped strawberries to a saucepan, cover, and heat over medium.
- Allow mixture to come to a full boil and continue to cook until juices are seeping out, bubbling, and strawberries are softened, about 10 minutes.
- Add the sugar and stir to dissolve.
- Remove from heat and allow mixture to cool slightly before pouring it into a bowl or container. Refrigerate strawberry mixture until completely cold.
- Add kefir and strawberry mixture to a blender and blend until smooth. Serve immediately or store in a sealed container.
Note: Keeps in the refrigerator for up to five days.
“ As an outdoor enthusiast, I prioritize maintaining a well-balanced diet. I love developing, photographing and sharing healthful recipes that incorporate in-season produce. My treat recipes typically incorporate alternatives to wheat. I believe in making healthful recipes approachable, delicious and unique! ”
If you live an active outdoors lifestyle like Julia, then you know how important it is to fill your body with healthy, nutritious, and satisfying food. Luckily for us, Julia is the recipe developer and blogger behind The Roasted Root where she shares her creative and healthful recipes using whole ingredients. What we love most about Julia is that she has the ability to incorporate healthy ingredients and alternatives to wheat, dairy, and cane sugar in creative ways that are as delicious as they are nutritious so we can feel great about having that one extra bite.
Get more hand-picked recipes and cooking tips right in your inbox.