A couple years ago now I discovered kefir. Kefir is a fermented milk drink that originated in the Caucasus mountains.

I have always enjoyed yoghurt as well as yoghurt-based drinks such as Indian lassi and Persian doogh. I’ve often made my own yoghurt as well.

Kefir is a lot easier to make however in that you don’t have to heat up the milk. Basically you just put a small amount of kefir “grains” into cold milk in a jar and leave it for 24 hours before straining it out. That’s it.

Kefir tastes stronger than yoghurt and is more of a drink than something you can eat with a spoon but has a similar flavour.

I’ve been making my own kefir for just over a year now. I can’t say that I have noticed any magical health benefits from it, but probiotics seem to be a popular area of study at the moment, an example being BBC 2’s “Trust Me I’m A Doctor” programme here.

If you would like to make your own it isn’t too hard to get your own kefir grains. It can seem expensive to buy a teaspoon worth, but the grains can be re-used for months if used well.

One place to buy live kefir grains can be found here:

Next on my fermented-milk-product bucket list? Mongolian airag, fermented mare’s milk.
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