Mt pet Kefir

I am not allowed to have a dog.  I could get a dog, present it to my wife and say “it followed me home… can I keep it?”  So far I have just been patient.   We do have a cat whom I enjoy very much but I still have an aching need for my future boxer puppy named Princess.  To partially fill this need I have adopted a Kefir grain.  Each day I fish the growing grain out of its cultured milky home and plop it in a fresh milk filled jar.  The old home is a fizzy creamy beverage called Kefir.  If you like yogurt then you are gonna like kefir.

The history of Kefir is very interesting and should be googled. kefir is an ancient milk fermentation from Eastern Europe. It is supposed to be very healthful with anti bacterial and anti fungal properties as well as a “live culture” probiotic source of  “good stuff”.

I found my kefir grain on the internet and traveled across town to meet a nice lady who shared both her grains and her knowledge with me.  I took my new friend home and have been enjoying homemade kefir ever since.  A “grain” is not like a grain of wheat.  Instead a kefir grain is a little colony of friendly bacteria and yeast beasts that looks like a tiny head of cauliflower.  The grain is edible but chewy.

As my kefir grain has grown I have treated it with the same respect that I would any living pet.  I have eaten all the kefir that my grain has produced and either given my excess grain away or put it to use as food.  I haven’t thrown any away.

One advantage that making kefir has over making yogurt is that yogurt requires the milk to be heated up and the yogurt culture incubated until ready.  Kefir has no such requirements.  Cold milk from the fridge (non fat, .5% – 2% or even whole) and the kefir (1 tablespoon or more) is added to a clean glass mason jar with a plastic lid and set at room temperature on the counter for 1/2 day (fizzy drink) to 1 full day (kefir curds floating above the watery whey)

You can buy commercial kefir in the whole foods section of your grocer or health food store.  See if you like it and if you do then track down a nice kefir host to give you a grain.

Comments are closed.