So a friend surprised me with Kefir grains (at a party, in a take home container) and some instructions for use. I also checked NT for some basic instructions. The grains she gave me is like one big cauliflowerette sized thing. About 1/8 cup big. Is that a good size or too much?
I put it in a quart jar with 2 cups of milk (2% from the store) and covered it with cheese cloth. I left it for 24 hours (will go longer next time) and mixed it with a wooden chop stick a few times. She said to keep it away from metal. I used a wooden slotted spoon to strain out the grains. I stored the kefir in a new glass jar in the fridge and used a metal lid - is that ok? Or should I cover with a plastic wrap?
I tasted it plain and it was not sour or sweet, but had a bready/cheesish taste. Not really something I would drink plain. I can see how smoothies are a good option.
I am waiting for some fresh strawberries we get today to make a smoothie :-) I am hoping DH will like it too and want to drink it again.
My friend said to just add new milk to the grains to keep making kefir - making 2 cups each day. The issue is I maybe the only one using it and that is too much for me. I am thinking having a kefir smoothie 2 -3 times a week. How do I do this and keep the grains active/alive?
Also what I can do with kefir aside from smoothies or drinking it plain? Can I use it to replace buttermilk when making homemade dressings?