decision and progress report: Kefir

Just as I was honing in on my decision to try Kefir as my fermentation project- I got a call from a friend of mine. She was visiting some folks up on Franklin County, on a dairy farm, and wondered if I would like her to pick up some raw milk for me.  I was delighted! The timing was perfect! ...I in fact was in need of some raw cow's milk.  Kefir it is.

Kefir is an excellent source of vitamin B3, B6 and B9 (also known as folic acid).  I hear good things about the B vitamins combatting the effects of stress on the body and increasing energy (both good things in the middle of winter in Vermont). I'm looking forward to getting going!

I have since posted on my neighborhood Front Porch Forum, to try to find some kefir grains. I also will be purchasing some in-store kefir to see if there are still some grains left or reformed, from which I can start my culture going. A ver lo que pasa!


SUPPLIES:
- 1 to 2 Tablespoons kefir grains (live culture)
- 2 to 4 cups raw cow's milk (base can be other type of animal's milk, water, or plant milk)
- 1 quart or 1/2 gallon sized mason jar (at least 4 cup capacity, clean)
- wire mesh strainer
- wooden spoon (aids the straining process)
- 1 mason jar for storage (wide-brimmed, possibly 1/2 gallon capacity)

METHODS
- Place Kefir grains into appropriately sized mason jar, depending on how much milk one starts with, and how much kefir one would like to procure.
-Use a permanent marker and/or a rubber band to mark the original level of the kefir grains in the mason jar. This allows you to keep track of your baseline kefir grains.
-Add the milk to jar with the kefir grains and close lid. Leave lid lightly closed; a tightly closed lid will allow carbonation to build.
-Gently agitate the container, so as to mix the kefir grains with the milk.
-Let stand for 24 to 48 hours at room temperature, out of direct sunlight. Allow mixture to thicken to your liking. Be sure to watch for separation and formation of whey.
-Pour the mixture through the strainer into a new, clean mason jar. Use the wooden spoon to aid in straining process.
-Enjoy the kefir after refrigeration to chill or at room temperature.

I'd also like to experiment with adding flavoring the kefir, after the fact.