We’re now 10 days into the incredible edible kitchen kefir experiment.
The milk kefir is chugging along. After a few mango and honey smoothies I decided to try drinking it straight. I thought it would taste weird but it’s no problem. It’s less sour and thick and super smooth as the kefir from the store. I wonder how they process theirs.
After a couple mediocre-tasting too-strong-for-my-zero-alcohol-tolerance feed-them-whatever-I-had-on-hand lazy brews, I switched the water kefir to coconut water. It makes a much more palatable, less alcoholic drink. The kefir seem to like it too, as they started multiplying madly after the switch.
I now have about 4x the grains I started with for both the milk and water kefir. I’m going to have to start eating them soon, giving them away, or throwing them out. Anybody want some?
I told mom about my little project. She loves health stuff, and has plenty of time for kitchen science experiments. Last year she was making osmanthus flavored rice wine. After some research online, she called and told me the Chinese name for milk kefir: teen sahn shuut leen (leen as in leen fah) which translates directly into “sky mountain snow lotus”, or “yeasty bacterial blob that looks like a beloved lotus flower covered in snow, from the tallest of the tall mountains”. Apparently, the higher the mountain, the better, and “sky mountain” is about as high as you can get in Chinese.
Reading about this and hearing my description of kefir also helped her connect a couple things in her head. She had always heard about the health benefits of “sour milk”, but was never able to figure out how milk gone bad could possibly be good for you. She realizes now they were probably talking about kefir.
Let’s hope my next kefir post isn’t about how they’ve quadrupled out of their containers and have begun to take over my kitchen.