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Then there’s this stuff…

This is (someone else’s) picture of kefir grains. I bought me some (local Sussex grains) on eBay and I’ve switched from yogurt to this. For now.

It’s basically the same organism(s) as yogurt, plus a few more. It tastes like yogurt, but it’s a thick liquid like a milkshake and it’s incredibly easy. No pre-heating the milk or keeping it at a stable temperature or anything.

Pour milk over grains, leave out overnight, swizzle around occasionally — TADA! The only downside is, you kind of have to make it every day. It is a living beast AND IT MUST BE FED.

I think I like thick yogurt better, frankly. But this stuff is so easy and so similar. Also, I kept a wodge of my old yogurt in the freezer for when I change my mind.

Anyone else make this stuff?

August 1, 2018 — 10:06 pm
Comments: 19