What the heck is a probiotic "butterfly"?
It's when you mix milk kefir and water kefir soda and get a bubbly effervescent milk concoction. It's absolutely refreshing, and when was the last time you wanted to chug a fermented milk beverage on a 90 degree day?
First and foremost, DON'T use that store bought stuff. DO use the homemade kind. It really is that much better for you, without the additives and will cost you the price of milk and the price of sugar.
What is so special about my rendition of this recipe is it is a combination of things I know, do and have read other places. Here I will tell you how to make my version of a "Mango Kefir Smoothie" found in Emma's book below. Here I'm making a coconut milk kefir mango lassi butterfly! Yagghhhhh- what you say?! ...Well, 4 to be exact.
Emma Christensen has a fantastic new book called True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home. Her blog can be found here:
Inside she has a simple recipe for making milk kefir and water kefir. I have been doing this for a while so I bought the book because of its other contents. I have already started making her "Sparkling Raspberry Kefir Wine"' which is a new venture, but sort of what I already am experimenting at home in my science-kitchen lab. I have to comment that the book is beautiful and is very nice to have as a hardcover instead of my usual kindle version.
Mango coconut kefir lassi butterfly:
1 can of coconut milk kefir (pre-make this with a tablespoon of milk kefir grains and a ferment directly in the coconut milk (this is the larger , normal sized can.. But do not ferment in the can. Ferment the traditional way in a glass jar... minimal or no additives please!)
Approximately 24 ounces of water kefir soda (pre-make this however you prefer, with a second ferment and fizz. I used mango juice kefir I already had in the fridge. It was a heavy ferment, hardly sweet and smells quite yeasty.) this doesn't matter exactly how much. It's more about how you like it. Thicker or thinner consistency.
2 very ripe mangos
A couple of cubes of ice (optional)
A sprig of mint (optional)
A bit of raw honey (if you really like sweet)
You will also need a few of glasses, a blender, and a spatula.
* I actually did this in two batches. I used half the coconut milk and did the recipe with the other half within a few days. The fermented coconut milk will keep well in the fridge until another hot summer day arrives when you need refreshing. This becomes about 1 mango per cup of coconut milk kefir.
1. Peel the mango's, chop and plop in the blender
2. Pour in your coconut kefir milk and raw honey if you choose. I tried it with and without. I think it's sweet enough, but if you want the raw honey benefits for a hangover then feel free.
3. Blend it up!
4. Pour it out evenly into 4 glasses (or use half the recipe for 2 at a time) and spatula all the good remaining bits into the glasses. It should be pretty thick and nasty looking, almost like baby food. But, just wait It will get better!
5. Pour about 6 ounces of 2nd fermented water kefir soda into each glass and swirl it in with a spoon or spatula.This creates a fizzy, heavenly reaction in the kefir world called the "butterfly".
6. I like to throw a couple of ice cubes in and a spring of mint on top because I like to be fancy.
7. Share with a friend on a fantastically hot and humid day. Ohh so refreshing!