Many of us are aware of the benefits of probiotics in yogurt culture, and naturopaths tell us good bacteria maintains a healthy gut which may support our general well-being.
Yesterday I was introduced to kefir, starter grains that ferment liquids. My friend, Mr R, is an avid fan and gave me some of his beloved grains to add to a litre of milk. The mixture is left in a dark place (in my case the pantry) at room temperature, with the fermentation process taking between 18 – 24 hours (in my case 26 hours as it’s been chilly!) The result is a taste profile somewhere between milk and yogurt. When this point is reached, the grains are strained from the one litre fermented mixture and stored in the fridge in a small amount of milk until you are ready to make the next batch.
I am pleased to say that I have enjoyed my first glass, leaving me extremely satisfied. And, my gut feel is I’m quite cultured too!