Kefir

[Milims]

What is it? How do I do it? What does it taste like? Can it be used in cooking? How long does it take to make etc etc etc

[Green Aura]

I love it and use it every day, in all sorts of ways. I've stopped buying yoghurt - even making my own I still needed to replace it regularly. Kefir is the "grain" that keeps on giving.

It's basically tough, chewy little colonies of cultured milk, which you add to cold milk, cover lightly, leave on the side for a couple of days to ferment and then strain and use. Then add the grains to a new batch of milk and on it goes. We get through about 2 pints a week.

It's a bit sharper taste than yoghurt, depending on how long you leave it out of the fridge to ferment. And you can use it in any way you use yoghurt. I rarely cook with it (occasionally using it for soda bread but that's pretty much all) because it's full of lovely bacteria which are really good for you.

Send me your address honey and I'll send you some grains. They do tend to proliferate - I freeze some every now and then as an insurance policy. Not needed them yet!

[vancheese]

It is an acquired taste - I love it, wife hates it :)
You can use well-washed kefir in water to make ginger/lemonade esq drinks too

[diggernotdreamer]

I have some, they lurk around in my fridge in a pot of milk, every now and again, I take them out and rinse them and put them back into some fresh milk, they are slightly scary, I have to get into the habit of doing something with them, they are more like little pets at the moment

[Milims]

Thank you GA - the gains arrived safely

[frozenthunderbolt]

there are two different SCOBY's the one for milk and the one for water to make fizzy with. Google "don's kefir page"

[Milims]

Thank you Jed. I shall do!

[contadina]

I'm not keen on milk kefir grains (way too funky for my taste-buds) but absolutely love water kefir. As has been mentioned, by adding ginger and fruit (the yeast feed on this) you can make a really refreshing summer's drink, not unlike ginger beer.