My Favorite Raw Goat Milk Kefir Smoothie

My favorite smoothie is with raw goat milk kefir and plenty of it.

For my own self, I use about 2 1/2 cups of finished (and double cultured) raw goat milk kefir.

You can see the picture below is a quart of finished kefir. After 24-48 hours, depending on the temperature I strain the grains off the kefir and then I put them back in their jar with more fresh milk. The kefir I strained off I put into another jar and leave out for another 12-24 hours depending again on the temperature. I like mine fizzy and strong, that's why I "double culture" it.

 

 

These are my go-to add ins for my smoothies. I freeze it all- including the huge bag of greens. I buy it from Costco and then when I get home I throw the bag in my freezer. Don't you get annoyed when the big bag goes mushy and stinky before you could possibly use it all? I just showed you how to solve that problem. They will only be good for smoothies of cooking now, FYI.

 

The bag of berries is fantastic, but in July I use the cherries we pick, and fresh picked peaches.

I love Costco and it's where I get most of these ingredients. I also use bananas for sweetness, and keep peeled, frozen bananas in the freezer at all times.

In place of the berry combination I sometimes use frozen blueberries or strawberries.

 

 

I like to add chia and hemp seeds as well as some good coconut oil.

 



 

Add it all into the trusty VitaMix and blend until smooth. When I'm making a larger quantity because my husband drinks over a quart by himself- I add the greens to the kefir and blend first to make sure I don't have chunks of green in my smoothie.

 

Enjoy it! If you have left overs or want to make extra for later, just pour the excess in a mason jar and leave it in the refridgerator for a day or maybe two but no longer.

I also freeze extra into the kid's popsicle molds in the summer. They get a delicious cold treat and don't realize they are getting super power food with probiotics.

 

The Nourished Kitchen

 

This a beautiful as well as practical book. In the spirit of Nourishing Traditions, my favorite, comes along this jewel with more recipes and practical how-to's.

Jennifer McGruther has created a masterpiece, a scrumptious book!

 She covers all the basics in this farm cookbook from rendering tallow to cheeses and breads, syrups to shellfish she's got all bases covered in elegant style as well as an orderly fashion with chapters like: From the Larder, From the Orchard and From the Range.

 

If you want to utilize local foods, your farmer's markets and what you grow and raise yourself you're in luck.

This is so much more than a cookbook. Want to learn to make fermented foods? Milk kefir? Kombucha or water kefir? Well okay then. She's got you covered here and in so many other areas.

 

This is one I will proudly display and not put on a shelf. It will get plenty of use. The art of eating well is clearly illustrated and some basic information is laid out regarding things such as the myth of vegetarian fed chickens.

I not only recommend this book I highly suggest it.

*This book was given to me for free by the publisher in order to be able to write an unbiased written review.

I'm Inspired

to make cheese again...sigh. If I only had extra time and milk.

This year I only have two does fresh because I knew I wouldn't have the time I needed to devote to a lot of kids and milking. In a month or two however, I will bring a nice little Miniature Nubian buck in from a friend for some new blood lines and get my yearlings bred.

We are driving to Oregon in a week or two to get a very nice Nubian buck kid with nice Remuda lines from a farm that carries those lines as well as SAND-BUR-KIDS, which I'm pleased to bring back in. Humfleet Nubians.

 

I'm really dreaming of having this place spruced up and having classes and tours here a few times a year. I love this place and the critters, soaps, and cheeses, and I'd love to share it all.

THis summer I am going to practice this cheese, a nice raw aged chevre' with a bloomy rind.

 

The photos below are from several  years ago...nostalgia setting in. *U*

 

Raw Kefir Smoothie

My husband, 3 year old son and I drink this green/purple probiotic smoothie several times a week.

I take about a quart of finished raw goat milk kefir I make myself daily as long as my dairy goats are in milk.

The kefir goes into the Vita-Mix and then I add:

A couple tablespoons of flax seeds

Two large handfuls of baby kale and or baby spinach.

1 1/2 frozen bananas (add more if you like a sweeter flavor. Bananas hide the taste of the greens)

About a cup of either frozen mixed berries or blueberries. I also use frozen strawberries or cherries if I have them.

Blend until smooth.

Now this is an amazingly yummy way to get your probiotics, antioxidants, calcium, protein, potassium, vitalism C, K, and a host of other vitamins and minerals. Not to mention enzymes.

Sometimes I also sneak in a carrot-