Amish families with dairy cows or goats have long made fermented milk products. Kefir is like drinkable yogurt, but with a much wider diversity of beneficial bacteria and yeasts.
Ingredients
- 1 to 2 tablespoons kefir grains
- 3 cups whole milk (about 700ml) — raw preferred, pasteurized works fine
Method
- Place kefir grains in a quart jar and add milk.
- Cover with cloth, secure with a rubber band, and let sit at room temperature 12 to 24 hours — longer means tangier and thicker.
- Strain out the grains (save for the next batch). Kefir is ready to drink.
Delicious on its own, blended into smoothies, or poured over granola — and the grains multiply over time.
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