|Kefir with tundra blueberries.|
(Kefir (From Wikipedia)
Kefir grains, which are a Probiotic that contain Yeast and live bacteria, are used to make kefir
Kefir (pronounced /kəˈfɪər/ kə-feer ) (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a Probiotic fermented milk drink made with Kefir Grains that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Marco Polo mentions kefir in recounting his travels.)
|Kefir Grains. Rubbery, they multiply.|
|Kefir with milk.|
I put milk on top of the grains and let it sit for a night or a couple days. The longer it sits the fizzier it gets (slightly carbonated, milk does not go bad). In the left hand photo, the drink is ready, the milk whey is on the bottom.
|straining the grains, we will put strained grains into clean jar and restart the process.|