Over the last few years I have done many different processes that use yeast to make some sort of product mostly consisting of bread making and beer making. After The Wife brought up another type of yeast product and I have a friend that used to be part of the “culture”, that friend brought over some Kefir grains. Kefir grains are basically a combination of yeast and bacteria in a symbiotic relationship that turns regular milk into a something somewhere in between a sour milk to something close to sour cream or buttermilk depending on how long you let it go for.
I know you are probably asking yourself why someone would do this right? It is somewhat of a unique drink due to the kefir grains changing the chemical properties of the milk that it is put into making over a day or two the cow’s milk we know and love into something thicker and more acidic. The whole process mainly changes the 20-50% of the lactose into lactic acid and some other beneficial things like making vitamins more accessible.
At first, I was a little scared of thickened milk as it is seen almost wholly as a bad sign in the United States, kefir grains are used to make yogurts and sourdough breads.