Last summer a friend of mine gave me some of her kefir grains and explained how to kefir milk.
Great idea, but for me, the timing was off. We were in the middle of the great Painting The House project, which consumed the majority of last summer and left little time for anything else. I didn’t make as much cheese as I’d wanted to, or as many jams and the like. Just no time. The house took over.
And the kefir…well…much as I hate to admit it, I totally ignored it after the first one or two batches and eventually (lightning’s gonna strike as I type this) threw it out. (Sorry Rosa’s Foster Mom!)
But the awareness of it lingered.
And a few weeks ago, I decided to try it again.