kefir

How To Make

Prep time: 10 minutes (plus 2-3 days fermentation time)

Makes: 1.1L

1L SpinneysFOOD Bottled Drinking Water

4 tbsp SpinneysFOOD Fine Grain White Sugar

4 tbsp water kefir grains

1 SpinneysFOOD Khodri Date, seedless 375g mixture of fresh fruit, fresh ginger, fresh citrus slices and spices of choice

1 Fill a 1½L jar with the water along with the sugar. Stir to dissolve. Add the kefir grains and date. Cover the jar with a muslin cloth and leave on your kitchen counter for 2-3 days. The water should taste slightly sweet but tangy. 2 In a second jar, add the 375g mix of chopped fresh ripe fruit (stone fruit, berries, tropical fruit), fresh ginger slices, sliced lemons, oranges and whole spices. 3 Remove the date from the water kefir and strain it into the fruit jar. 4 Save the water kefir grains to make another batch in a small amount of the kefir water in the fridge. Place the lid on the jar and leave on the counter for 24 hours. Open the lid every few hours to release some of the pressure. 5 After 24 hours, the fruit will float to the surface. Refrigerate it until cold. Feed your kefir granules with 1 tablespoon of sugar every week.

Apart from plain kefir, we stock a wide variety of flavoured options in stores.

Kefir Panna Cottas With Passion Fruit

Prep time: 5 minutes (plus setting time)

Cook time: 5 minutes

Makes: 4

200ml single cream

80g SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla extract

13g powdered gelatine

50ml water

250ml kefir

To serve

4 tbsp passion fruit pulp

1 To make the panna cottas, gently heat the cream to just below boiling point, then stir in the sugar and vanilla until dissolved. 2 Remove from the heat. Sprinkle the powdered gelatine over the water and allow to absorb. Stir into the warm cream until dissolved. 3 Allow to cool then strain in the kefir and stir to combine. 4 Divide the mixture between 4 x 150ml moulds. Place in the fridge to set for at least 4 hours, or preferably overnight. 5 Serve topped with the passion fruit pulp.