MAPLE YOGURT FOAM PARFAIT

Ingredients:

1 Pint Raw Milk
2 Tbsp. Milk Kefir Grains (let the Kefir grains sit out at room temperature in your raw milk for full 24-48 hours in a mason jar covered tightly with cheese cloth)
4 oz. heavy cream
Vermont maple syrup
¼ tsp. Vanilla extract
Applesauce
Your favorite Granola
Cinnamon to taste

Method:
To make the yogurt, let the Kefir grains sit out at room temperature in your raw milk for a full 24-48 hours, in a mason jar covered tightly with cheese cloth. Once the kefir grains have attained the desired thickness (depending on the temperature of the room this could take 24-48 hours) remove the grains from the Mason jar. The liquid is your cultured yogurt base. Flavor the yogurt with high quality maple syrup, and a 1/4 tsp. of vanilla extract. Pour flavored yogurt and 4 oz. of heavy cream through the iSi Funnel & Sieve, directly into pint sized Dispenser. Charge with 1 cream charger. Shake vigorously – 6 times, and let it sit in the refrigerator for twenty minutes. Take the yogurt out of the refrigerator. Test consistency, and if needed, shake additional times to desired dispensing consistency. It should look creamy and fluffy upon dispensing

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

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