I lived in Russia for 8 months after high school with a church missions team. I was introduced to kefir there and thought it okay, drinkable yogurt. The Russians pronounce the word "keh-FEAR." Now, years later, it is this micro-craze with the healthy foodies and people say "KEE-fur." Have you heard of it?
I started making kefir this spring when Rebecca handed me a nugget of kefir grains and said, make this, it's like having a constant supply of buttermilk and it's easier to make than yogurt.
Here's how I do make kefir:
1. Plunk the kefir grains in a jar of milk in the evening. Cover.
2. Let the milk ferment overnight on the counter.
3. Put the jar in the fridge in the morning. It will continue to ferment and thicken a bit in the fridge.
What I do with kefir:
1. Drink it straight for the probiotic deliciousness. It's perfect when I return home from grueling errands all hot and bothered. It's perfect for acid reflux (more on that elephant in another post).
2. Use it as buttermilk or sour milk in baking. Best pancakes ever.
3. Pour it over granola for breakfast.
I could give you way way way more information about this and other fermentation, but I'm keeping it simple here. I have been reading and, yes, studying Sandor Ellix Katz's excellent book since I received it as a Christmas present. I am learning so much!