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Strawberry Vanilla Kefir

No bugs were harmed in the making of this kefir.  In person, it’s more pink looking than the picture reveals but I’m sure it’s not pink enough for the general public who is used to brightly colored fake food to be happy.  I’ll take my pale pink kefir over bugs and especially red #40 any day.

This reminds me of strawberry ice cream to the point where I can down a whole quart and not realize it.  This is coming from someone who used to have to choke down kefir because she knew it was good for her.  The second ferment takes a lot of the sharpness away from the kefir and is so much more palatable to me.  I have another batch brewing now to see if I can get my one child who refuses to eat any form of yogurt to like it (yeah, I didn’t share the last batch with anyone).

Strawberry Vanilla Kefir

  • 1 quart already fermented kefir
  • 1/4 cup strawberries, fresh or frozen and sliced is best
  • 1/2 tsp vanilla extract
  • stevia or honey to taste

Culture your kefir like you normally do.  When it’s done, add strawberries and vanilla and stir to combine.  Let set another 8-12 hrs.  Blend with a stick blender (or regular blender) and refrigerate.  Add sweetener either while blending or when you serve it.


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9 comments to Strawberry Vanilla Kefir

  • This sounds so tasty and I’ll have to try it. But I have a question…I thought I read that honey, being anti-bacterial, anti-microbial and a lot of other “anti”-things, shouldn’t be put into kefir. ?? Am I wrong? I have steered away from adding it to mine because I’ve been afraid of killing the good stuff in my kefir

    • Melanie

      Would you believe that’s a pretty big debate in the fermenting world? Lol! The things we argue about… Adding it after the ferment it’s perfectly fine in my opinion, especially if you are eating it right away. I think it would take a lot of honey to kill off much of the good stuff. There is speculation that it could inhibit fermenting during fermentation but I’ve heard people say they use it just fine. Heck, I have a jar of honey fermenting on my counter now. Add a little water and it leave it set at room temp for 6 months or so and you get a wonderful fermented honey. I wouldn’t use in water kefir or kombucha for fear of harming the SCOBY’s. But people who do say it just takes longer to ferment.

  • It looks great…I am really learning to love kefir. I am a native ND farm wife who just happens to live pretty close to you. 🙂

    Do you have an email address that you can be contacted at? I have a few questions for you but I don’t want to write it all in a comment!! If you don’t want to give out your email I understand…or if there is another way to contact you please let me know!!

    You can let me know on here or send me an email novakfarms at srt dot com

  • Mara G

    Hi, so I’m just making sure I’m reading this right. You remove the grains from the kefir, add strawberries and let the kefir sit on the counter? It doesn’t go bad? I’m a newbie a making my own kefir, as you can probably tell!

  • Cheryl

    Oh I do this too and I use raw honey with the strawberries in the second ferment, and then put in fridge. I once opened the jar and it started spewing all over so evidently the honey didn’t hurt the fermentation a bit. My kefir tastes horrible plain cause I use homogenized, pasteurized milk (that’s all I can get where I live) but that second ferment with fruit and honey turns it into thick, luscious kefir, it’s amazing.

    • Missy

      Thanks for the idea to use the honey and fruit during the 2nd ferment. I’m completely new to kefir (as a matter of fact I have even made any yet!). Any suggestions I read really are helpful!

  • Missy

    *I haven’t made any yet!

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