Making Kefir from Cultures
I like making kefir. It has a taste similar to yogurt, with a bit less tang. It is thick but more of a liquid then yogurt is. It is much easier to make. You don't need any appliance such as a yogurt maker to make it. You can drink it as is or it makes a great addition to smoothies. You can make kefir two ways. One is from kefir grains and the other is kefir cultures. Kefir grains are left in the milk and daily strained out. The grains multiply allowing you to continue to make more kefir. They require daily maintenance. Kefir cultures are in a powdered form. You make it by heating up milk and adding the cultures when the milk is an appropriate temperature. You can reculture many times. Meaning you add milk to a portion of the kefir and it will make more kefir. I chose to use the cultures because there is less maintenance and the end goal of having cultured dairy in my diet is achieved. Below is how I made my kefir.. This is the brand of kefir I used. It comes...