I make and love yogurt, so I want to make and love kefir. Wait, what is it?
Kefir, technically pronounced kuh feer, not like Keifer. So why don't they just spell it kuhfeer? Whatever. Kefir is a cultured milk product, it contains good bacteria and yeasts, is chock full of vitamins and probiotics. You need a starter, called grains, which isn't too hard to come by these days. I got hooked up with some grains, brought them home and googled what next.
Take your grains, put them in a glass jar, fill 3/4 of the way with milk, put a lid on it, let sit for at least 24 hours, remove grains. Done.
Now you have more grains, and kefir. Drink and enjoy.
|The kefir grains given to me|
|here they are, kinda like cauliflower|
|now let it sit for a day|
|24 hours later, floating grains|
|the kefir and new grains|
|new pile of grains|