Some links on kefir. (Kefir is a fermented milk drink.)
If you already make kefir, my tips are:
- You can use any kind of milk, but the kefir seems to modify itself according to the milk you feed it, so it can take a week to adjust to a change in milk (a2, a1, raw, lite etc.)
- One you get the hang of what you are doing, and your kefir grains are large (bigger than a strawberry) you don’t need to do the whole straining it through a sieve thing. Just give your bottle a shake, pour off the old kefir juice and top up with fresh milk. I do this twice a day.
- When starting out, when you strain it make sure you strain out and keep the kefir grains not the curds. (Kefir grains look like cauliflower flowers and feel like jelly). Don’t confuse the curds with the kefir. You can push curds through a sieve, you can’t plush kefir through a sieve. When we started out I just strained the curds from the whey, keeps some curds thinking I was keeping the kefir grains. So I lost all my grains and had to get more.
- When fighting a cold or flu take kefir in a bottle and sip every hour or so. Good for a sore throat.
- Goes well with mustard and garlic on chicken.