Kefir-licious?

I recently acquired some kefir grains, after reading about its magical health properties. Very exciting! These grains can culture milk at room temperature, making a yogurt-like substance, only much thinner than yogurt. (They’re  not actually grain like cereal grain, but a symbiotic yeast-bacteria colony that forms gel-like curds called grains. Yum!)

I actually don’t like the taste of it plain, but I’ve used it successfully in smoothies, and in bread-making. It is much cheaper than buying yogurt, so I’m going to try using it as a substitute for yogurt, and for buttermilk, in recipes.

If you’re in the Ottawa area and want to try it yourself, let me know and I can give you some of the grains once mine have multiplied enough to share. Any other kefir suggestions?

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