kefir-making

I have been kefir-curious for a couple of years now, but finally had an opportunity to get started this month. I am waiting for my kefir grains, and look forward to that! In the meantime, a friend gave me some of her batch that had been started with a powdered culture. We did a test to determine the difference, if any, between the "real thing" and the powdered starter kefir. The difference was incredible. But until I get the grains, we are all enjoying the kefir we have.

Making it is a lot like yoghurt. I heat six cups of milk and add a half cup from the previous batch. I cover it with cheesecloth and leave it in the pantry for 48 hours when I start another batch for the pantry and put the original in the fridge. It's a cycle we were able to establish very quickly.

I enjoy drinking it on it's own, cooled or room temperature. Howie adds chocolate protein powder to his, and the girls sometimes add it to their smoothies with frozen berries.