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Saturday, June 20, 2009

Kefir

Sorry for the long hiatus--as it turns out, it takes a lot out of you to work 40 hours a week AND run a community garden. The blog fell out of the picture for awhile, but now that the garden is getting settled, here's hoping I'm back for good.

Our yogurt-making and cheese-making has also taken a hit in our recent increase in activity, which is why we were thrilled when a friend of ours offered us some Kefir grains. This has been on the wish-list for awhile. As most of you probably know, kefir is a symbiotic culture of bacteria and yeast, sort of like kombucha, but for milk. It tastes great, has healthy cultures in it, and can be more digestible for people who are lactose intolerant.

Kefir is easier and less time consuming to make than yogurt or cheese. You add the grains to milk, let it ferment at room temperature for 24 hours or so (depending on how much milk, how many grains, and the temp) and voila! The grains grow over time, so soon we should have enough to share with friends.


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