Traditional Plain: Grade A pasteurized whole goat milk and live & active cultures.

Vanilla: Grade A pasteurized whole goat milk, organic cane sugar, vanilla extract and live & active cultures.

Blueberry Pomegranate Acai: Grade A pasteurized whole goat milk, organic fruit blend (organic cane sugar, water, organic acai, organic blueberry juice concentrate, natural flavors, organic pomegranate juice concentrate, pectin, organic locust bean gum, fruit and vegetable juice [for color], citric acid, sodium citrate) and live & active cultures. 

Live Active Cultures: Bifidobacterium lactis, S. thermophilus, L. casei, L. rhamnosus, L. acidophilus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, and Leuconostoc mesenteroides subsp. cremoris. 

Check out other Goat Milk Kefir recipes here!

Fava Bean Salad with a Kefir Poppy Seed Dressing

A fresh, crisp salad topped with a creamy, cultured goat milk cheese and kefir dressing.

Ingredients

• 2 cups shelled fava beans (from about 2 lbs. of pods) or frozen fava beans, thawed
• Kosher salt
• 2 cups shelled fresh peas (from about 2 lbs. pods) or frozen peas, thawed
• 1/3 cup sour cream we suggest Green Valley Organics Sour Cream
• 1 1/2 ounces Chèvre Goat Cheese Redwood Hill Farm Plain, crumbled
• 2 Tbsps. (or more) Goat Milk Kefir Redwood Hill Farm plain (buttermilk or whole milk may be substituted)
• 1 Tbsp. fresh lemon juice
• Black pepper freshly ground
• 2 heads Bibb lettuce leaves separated (about 8 cups)
• 4 cups pea shoots (tendrils)
• 1 tsp. poppy seeds

Instructions

1. If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes.
2. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
3. Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Transfer to colander in ice water, draining well. Add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
4. Whisk sour cream, chèvre, kefir, and lemon juice in a medium bowl, thinning with more kefir as needed, until pourable; season with salt and pepper.
5. 
Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
6. OPTIONAL DO AHEAD: Fava beans and peas can be cooked 1 day ahead. Cover and chill. Salad dressing can also be made 1 day ahead, store in an air tight container and keep refrigerated.