We’re into fermenting. Right now, we do kombucha, water kefir, and milk kefir (and lacto-fermented sauerkraut). There’s also a really chunky Jun scoby languishing up in the cupboard, but that’s a story for another day.

Basically, you take milk kefir grains (which look like large cottage cheese curds), put them in milk, stir them, and over time, they turn the milk into a delightful beverage that’s like slightly runny yogurt. It’s also full of probiotics. Some people like to add fruit or blend it into a smoothie. If you use heavy cream as your base, you get a thick kefir that’s like a cross between whipped cream and sour cream. It works well on tacos or atop an egg custard. Strained through cheesecloth, milk kefir makes a very nice farmer’s cheese. Continue reading “Making Milk Kefir” →