But, I decided to make something beautiful from the kefir grains I was gifted with this Christmas from my dear friend Tessa. I had given her several kombucha (fermented tea and sugar) "mothers" and in turn, she offered the kefir grains. I do not like milk much though. Kefir is a mild tasting ferment at first, but left longer, it can become almost fizzy and explode in a sour flavour in your mouth. It would not be for the faint hearted. My kefir is kefir cream.
I used a quart of whipping cream and several large kefir grains. The cream has thickened and grown more grains and as they continue to reproduce, the cream will become more and more fermented and pop with flavour. It is 2 days old today, perfect to spoon out some and add a little honey for a dessert. At this point, it could be frozen into a similar concoction as frozen yogurt, though freezing may destroy some of the beneficial yeasts and bacteria. So I ate it warm and as is and I must say, I love it.
I am allowing it to ferment a day or two longer to compare the taste and determine which day of fermentation to refrigerate it, which slows down the fermentation considerably, but does not stop it. Before refrigeration, the new grains should be removed and placed in a little mason jar with fresh milk or cream to keep them viable. If they are going to be used soon, no refrigeration is necessary, but if not, putting them in the cooler environment will keep them less active. I plan to make this dessert all the time. Yes, it is high calorie, but it is the kind of fat that is good for humans and less than a teaspoon of honey is also good for humans.
Oh, one thing. Kefir should not have a tight fitting lid. Gases are being released as it is fermenting, so it is best to use a cloth or wax paper so the living culture can breathe and give off gas. Hmmm. Humans should not have tight fitting pants and be allowed to give off gas? Ha! Do you need some kefir grains?