Kefir (pronounced /kəˈfɪər/ kə-FEER ) (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milk kefir, búlgaros) is a fermented milk drink made with kefir grains that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into a carbonated beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Making Kefir is really easy...perfecting it is a bit tougher. The nice thing is that the kefir grains are very safe to use, so if you mess up it is really a matter of not getting the taste you want rather than making an inedible product.
|Kefir grains in milk|
I have been having a bit of trouble getting the texture I want with my kefir. Generally I am letting it ferment a bit too long. Then the other day I really let it go too long and had a lot of separation. There was only one reasonable thing to do (in my mind) which was to try my hand at making kefir cheese.
Of course I decided I didn't want to follow directions. I would just make it up as I went along.
|draining the whey|
|The resulting "cheese"|
|Let's try it on a cracker...|
|How about rolling it in herbs.....|