Honey and vanilla ambrosia

15 minutes 3-72 hours Medium Refrigerate for up to 5 days About 1 litre (4 cups) 1 x basic milk kefir ingredients 1 tablespoon raw honey 1 teaspoon natural vanilla extract FOLLOW the instructions for basic milk kefir. FOLLOW the straining instructions for basic milk kefir. POUR the milk kefir into a one-litre glass jar or bottle with a tight-fitting lid. Add the honey and vanilla and either blend with a handheld stick mixer, if using a jar, or screw on the jar or bottle lid and shake vigorously to incorporate well. THE finished milk kefir should be tangy, as well as a little zingy and tart. You may be able to feel some texture, which is the clusters of milk fats, yeasts and bacteria. It’s perfectly normal for some separation to occur — this is the curds and whey becoming apparent. If this happens, simply shake the jar to mix it together. I choose to add cream to my milk kefir to make it thick and creamy, but it’s completely optional. Medium 15 minutes 3-72 hours 1 litre full-cream milk 3 tablespoons thin (pouring) cream (optional) 2 teaspoons milk kefir grains POUR the milk and cream, if using, into a saucepan. Gently warm, without boiling, to body temperature — around 36.5°C or when you can comfortably leave your (clean!) finger in the milk for about 10 seconds. PUT the milk kefir grains in a 1.5-litre wide-mouth glass jar. Pour in the warm milk mixture and stir well. Cover the jar