Lord Douglas, red marble in a glass

Ingredients for 2 servings:

• 500 ml milk
• 30 g kefir grain(s)
• 100 g beetroot
• 200 ml beetroot juice
• 2 tsp horseradish, medium hot
• ½ tsp salt
• 1 tbsp honey

Instructions

Working time approx. 15 minutes; Rest period approx. 5 days; Total time approx. 5 days 15 minutes

Kefir drink with real kefir grains and beetroot

Carefully rinse the kefir grains under running water, being careful not to let them fall apart. Carefully slide the cleaned kefir grains into a container that should fit in the refrigerator and fill with 1/2 liter of milk. Seal this container with cling film and a rubber band and place it in the refrigerator, where it will ferment for the next five days. Do not screw the container shut, as there is a risk of explosion. After this time, pour the fermented kefir through a plastic sieve into a bowl for further processing. The kefir grains remain in the sieve and are carefully rinsed under cold running water. The container is also cleaned with hot water, dried, filled with the grains, made up again with fresh whole milk, and placed in the refrigerator. When handling the kefir grains, it is important to avoid touching them with bare hands if possible. Likewise, the tubers must not come into contact with metal, as this could seriously damage them. Finely puree the beetroot along with the juice, salt, honey, and horseradish. Rinse and dry two drinking glasses and a carafe, then fill them about 1/3 full with the beetroot mixture. Top up with the kefir milk and use the long handle of a spoon to create a marbled texture in the glasses and carafe. Tip: This drink tastes best served well chilled.