Making Kefir! :)
I am LOVING Kefir, gang. LOVING it. I am not, however, loving how much its costing us, LOL!!
If you like yogurt, you’ll like kefir, and frankly, its so much better for you.
I went to an organic dairy today as a field trip. It was so cool to walk the fields and see cows just being cows. It didnt stink, it wasnt nasty…it was really neat. The cows just walked right up to you, and wanted to be a part of the tour. There’s even this cow that PETA rescued (oh brother), and they sent it to this dairy because they knew it would be a safe place for her, lol…The tour guide said they come out twice a week, walk her, feed her, brush her…the works. Its quite ridiculous if you ask me, but hey, I never said I was an animal rights activist.
That said, it was really refreshing to see cows (and milk) in their/its natural state.
I also managed to get some kefir grains, and since I am sure my kefir posts are buried here somewhere, I thought I’d revisit the process.
Its super easy folks. Take your grains, (about a tablespoon or two) drop em’ in a clean quart mason jar. Fill the jar with milk (I bought whole raw milk today just for this reason!!) cover, and let it sit out of direct sunlight for a day or two, depending on how sour you like your kefir. When its the way you want it, strain out the grains (no metal here, just like kombucha), and either store in some milk or use to start a new batch depending on how quickly you’re goin’ through your kefir. We go through a quart about every two days so I like to keep a batch going at all times.
Keep in the fridge up to seven days, and flavor as you wish. My favorite is agave nectar and vanilla beans or agave and strawberry juice.