Question ID: 1000-11612-0-1-2-4
Recipe Description
1/2 gallon of milk - I use organic whole cow's milk but you can use goat milk as well as lowfat milk.Kefir starter - available at Whole Foods and here on Amazon.spoon and cup.
Pour out a bit of milk and add the culture to it. Mix it well and then just pour back into the milk container.
Put on the cap and shake or turn it upside down 25 times or so.I've made kefir this way for at least two years now with success every time.
That's it, just wait 24 hours with the container sitting out of the fridge. After 24 hours you can test the consistency and see if it's as thick as you like, if not then give it a few more hours. Afterwards just put it in the fridge - it will stay delicious for at least a month, though it is unlikely it will not be drunk well before then. The milk container does get a nice bulge to it but that's OK.You may use a few tablespoons of your homemake kefir to start another batch - the same way - by stirring it into a cup or so of milk and then pouring that mixture into your container of milk. I have hear that the powered starters make for a culture that gets weaker over time. I don't know if this it true because I get tired of kefir after a few months of eating it and take a kefir break for awhile.
This may be weird sounding to all of you who are used to sweet kefir with fruit found on the grocery store shelves, but I eat mine in a soup bowl with a soup spoon, drizzled with olive oil and sprinkled with salt, chili powder and sesame seeds. Yummers.
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Supplies
Mix and Pour
____________
Kefir Soup
Choices:
(A) Easy Cappuccino
(B) Ingredients
(C) Shake
(D) Pi(e)Zza Easy and Delicious!
(C) Shake