Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a delicious probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavored, or used in many recipes, like salad dressing, bread, and ice cream….
Right now we’re looking at triple digit temperatures for the coming weeks. Produce doesn’t last long on the counter. Water kefir and kombucha are fermenting faster than ever, I try not to ferment vegetables often in this weather, and I know I would kill milk kefir grains if I even forgot about them for a single day.
But we’re drinking milk kefir happily through this heat. It is times like these – when life gets extra crazy and things are more unpredictable – that having a little stability in your cultures is really helpful. That’s why I’m grateful for the ability to make milk kefir without those milk kefir grains I know I’d kill. And golly, this has to be the simplest way to make cultured dairy.
A regular staple in the southern part of the United States, cornbread gets a twist on the traditional by using milk kefir….