Dear citizens of the universe and beyond
Hello,
I come to you from a small blue planet called Earth to share my experiences with a groundbreaking substance known as kefir.
I am beyond appalled by its wonders. (Okay, I wanted to continue this as if I were some kind of alien, but I kept grinning and one of my cats started screaming at the other, so the fantasy kinda broke. Now they’re play-fighting and doing cat stuff like ignoring each other all of a sudden).
Anyway let me tell you about kefir.
Even though I briefly had some milk kefir at home a few years ago, we had to part ways. It wasn’t until about a month ago that I bought dry kefir grains and activated them, in the middle of a heat wave, mind you! They’ve been doing great.
They haven’t grown that much yet. I’ve read that, supposedly, dry grains don’t grow as much, and in the beginning, with the heat wave and their first cycles, they’re more interested in stabilizing themselves than actually growing. But oh boy, they’ve been giving me a cup of kefir a day.
During the heat wave, it was more like two cups a day :D. It was intense. Now they’ve slowed down and grown just a bit, but they’re getting there.
Those kefir grains were working overtime
They have that tangy taste, though it wasn’t like that at first, it was sour and tasted so acidic. It wasn’t until maybe 7 or 8 cycles that I changed the milk that they started to show larger and actually produce something more similar to kefir. I was getting worried though, I thought they were not gonna make it.
This photo was taken just six days after I first started activating the grains. Before this, they were so small I could barely distinguish them in the milk.
In my experience, if kefir separates, it’s because it’s been sitting way too long with the same milk and needs to be changed. It smells even more fermented than usual, but you only have to swirl it a bit and leave it in the fridge for a few hours, and you’re good to go.
The hotter it is, the quicker it ferments, so watch out—maybe in less than 12 hours the milk needs to be changed again.
I’ve been enjoying kefir so much and with it I’ve been making strawberry smoothies ⬇️
She says that’s not chicken soup 
Peach and kefir smoothie
And I’ve also been having it on its own.
Look at all those bubbles 😌
It’s true, this one doesn’t taste like the one at the grocery store. Mine is a bit “watery” because it doesn’t take “that long” to ferment (and it’s not that cold but not that hot either), but it tastes tangy and smells like milk fermentation. So, I’m set.
Sometimes, even before you taste it, you’ll get that smell and be 99.9% sure it’s done. Once you taste it, you get that final 0.1%.
I guess my point is: it is worth it. It took me a while, but oh wow, it is so much better than store-bought. And you basically have it for life if it’s properly taken care of. Another benefit from kefir, if you ask me.
Would you get kefir and ferment it at home, or is it too much hassle for what it’s worth to you? I’d like to know, hehehe.
In the meantime, don’t worry, righteous citizens of this Earth. I’m working on a new blog entry rubs hands. As usual, I’m quite excited, so sit tight, it will be worth it, hehehehe.
See you later, alligator 🐊
PS I’ve baked some brownie cookies, some tiramisu and some gooey chocolate chips cookies (not pictured) Yay!
He says he’s fighting for his life over there
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