Marly’s Peachy Kéfir

This delicious beverage of cultured milk, fresh ginger, peaches, lemon and raw wildflower honey is powerfully pro-biotic, anti-inflammatory and warming..

Marly's Peachy Kéfir

For the Cultured Milk

1 quart fresh whole milk
5 grams kéfir starter

Slowly heat milk to 185 degrees (use a thermometer) then immediately remove from heat and allow to cool to between 73-77 degrees.  Dissolve 5 grams kéfir starter in 1 cup of the cooled milk then add back into the quart and stir to combine.

Pour the inoculated milk into a clean glass container, cover and let stand at room temperature until curd forms, about 24 hours.  Transfer to refrigerator and chill overnight.

For the Smoothies

2 cups cultured milk
1 1/2 cups frozen organic peaches (use fresh when in season)
2 teaspoons freshly-squeezed lemon juice
1 teaspoon freshly-grated ginger (substitute ginger powder)
1-2 tablespoons raw wildflower honey

Add all ingredients together in a blender and process until smooth.

9 thoughts on “Marly’s Peachy Kéfir

  1. YUM! I have a bunch of frozen peaches and fresh home cultured kefir – should have thought to add ginger to it since the peaches just don’t add enough flavor on their own. We stopped buying bananas this year since they are never local and peaches have been how we get the smoothies creamy and chilled but they just need that oompth. Thanks for the idea!

  2. Hey there Ren,

    Ummmm, you see, it’s like this, I’m taking your Ginger Peach Smoothie recipe. I have tons of cultured milk (kefir) in the fridge and I love ginger and peaches. So, I simply must run off with your recipe. Thanks. If you need it back, you know where to find moi.

  3. With the abundance of fresh raw milk these days and kefir on hand..Thanks for posting this recipe. Love peaches, love ginger…all the ingredients for that matter…hmmmm add a raw egg in and you’ll up the protein level for a ginger peachy kefir nog! Will try both ways out. We are drinking homemade eggnog almost daily around here.

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