My brother gave me a great birthday gift – kefir grains!
I enthusiastically carried them home from my Easter trip, where I saw him and all my lovely family, in a small plastic tub, and then plopped them in a glass jar, topped it with milk, swirled it around for a few days, then tried to drink it.
And almost threw up.
My first impression of kefir? Nasty. Gross. Don’t like it.
I tried to make smoothies. I tried to sweeten it up. I tried to add spices. I just couldn’t do it!
So, I stuck it in the back of my fridge, in some water, and went on with my life.
For about six weeks.
Now, kefir, as its a fermented milk beverage made such by little ‘grains’ (that really look more like blobby mushroom thingys, see below) is kind of hardy, but not immortal. It can be killed. And I tried, oh, how I did.
Well, not really ON PURPOSE…but….
…anywho, for some reason that is unknown to me, guilt perhaps? The mother in me? Mother-guilt? I got it out of the fridge, rinsed them off, and tried to see if I could ressurect the grains.
After two batches of throwing the milk out, I made a successful batch of kefir!
And, what’s more – I drank it!
Here is my new kefir recipe:
1 Tbl. honey in bottom of tall coffee mug
1/4 tsp. cinnamon
1/8 tsp vanilla extract
Then, I use my in-the-glass whisk, and mix it up so it is relatively smooth; no chunks.
I sip it, enjoy the slight effervescent bite, and can’t believe that I almost let my grains go. I don’t know what it was about this time, but it clicked, and I am really enjoying kefir. I drink it 1 – 2 times a week, as its made, and again, just like the fact that I can do this myself, on the counter-top in my kitchen, and it is a great way to use my raw milk, as well as have a probiotic drink that can boost my immune system, among other benefits. Read more about kefir here, and its amazing properties here!