Fermented Things Friday: Restored to Life – I give kefir a second try…

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.

Yuck.

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!

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