Last year I swapped some buttermilk culture for some kefir culture with a neighbor. Kefir is a funny (as in unusual) culture. In its raw state it resembles crumbled up cauliflower .. only tasting it one finds it to be a bit rubbery (chewy) and tangy (fermented). By adding milk and letting the kefir 'grains' sit out for about 24 hours unrefrigerated, a
thick-yoghurty-rich-fermented milk product is produced. It will keep for several weeks as is .. but when you want to try some of its yummy-ness, just strain off the liquid from the grains through a little plastic strainer and enjoy.
I use my kefir to make healthy fruit smoothies for breakfast.
Here is a site that gives the
history and health benefits .. along with nutritional information about KEFIR. If you are new to this probiotic milk product,
Cultures of Health can get you started with your initial purchase of kefir grains. This product is not only healthy .. but actually extends the shelf/fridge life of milk .. it keeps it from going bad for quite a long period. The grains are used over and over. They even multiply .. so there is the opportunity to share some with a friend.
Directions for making kefir from grains: Take the grains (two tablespoons or so for a pint of milk), put in a clean jar.. pour milk over .. place a paper coffee filter over the top and fasten with a rubber band. Let sit out for about 24 hours. Replace paper coffee filter with screw type lid and place in the refrigerator. When ready to use, strain the grains using a plastic strainer .. rinse the grains in cold water .. place them into another clean pint size jar and fill with milk to begin the process again. It's that easy.
Fruit Smoothie:
2 cups strained kefir
1 cup frozen berries
1 banana
1 Tablespoon sugar .. to taste (optional)
Mix in the blender .. Serves about 3-4
How to make milk kefir .. video
