Making Kefir

 To make kefir, you need some culture grains. The best way to get them is from someone who is already making kefir and has extra. Ask at a farmers' market or online. 
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Place the grains in a jar and add milk. Leave the jar on your kitchen counter - kefir likes warm temperature for 24 hours. 

Strain the kefir through a plastic strainer using a wooden or plastic spoon - don't use metal, leaving the grains in the strainer. Then repeat the process with more milk.

 Use the kefir for  pancakes or to make a smoothie with mashed up fruit such as a banana, add honey and cinnamon. Use a blender if you have one for smoother consistency.

You can also strain kefir through a coffee filter for 24-48 hours to make cream cheese. Add herbs if you like and spread on bread or crackers for a party treat. Use the whey in cooking and baking.

Add shredded and drained cucumber, garlic, chopped dill weed and a squeeze of lemon for a Greek dip called tzatziki.





You can also put the cream cheese in a cheese cloth, hang it in the sun to make hard cheese suitable for shredding and adding it to soups, pasta and omelettes. Yumm!