The first I heard of Kefir was a couple of years ago and have loved it ever since.
Kefir (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed
I was overjoyed when I got picked by Bee for the Kefir Grains. On Monday, this package arrived at our doorstep
thanks to Jai & Bee at Jugalbandi
I dunked it in milk the moment we opened the package..OK,after taking the photo. Both Suresh and I were checking it every few hours to see the various stages and mix it every now and then. Since I used Fat Free milk, I ended up with a runny liquid . Added ginger, salt and curry powder( I mean just plain curry powder which my mom prepared by drying curry leaves). Viola !! Neer More ( Watery buttermilk in Tamil) ready.
To know more about the preparation of Kefir , visit Jugalbandi .I just followed the steps mentioned by Bee.