If you're like me, you've probably heard of kefir, and you've probably even enjoyed it with breakfast a few times, right?
And if you continue to be like me, you probably assumed that kefir was just some normal milk product, right?
Sorry. You better sit down. We need to talk.
Because–again, sorry–this here? This is kefir.
WHAAAAAAAT?!
Yep. Kefir grains (or a kefir SCOBY) is a living mass that consists of mainly bacteria and yeast.
And by "living," I mean that it will just keep bubbling and growing in the right conditions. You could leave it for a week and come back and it will be twice as big. Hmmmm! 😶
And to make the kefir you've heard about, you just infuse these gross gelatinous grains with commercially available ultra-pasteurized milk and let it bubble for a few days.
Then just pour it through a sieve and it's done! All the bacteria milk you could ever want! Ugh, kefir! 🤢🤢
*Of course* you can collect the SCOBY afterwards and use it as often as you like. It just keeps on living and growing. 🦑
This post was translated from German.