Doesn’t time fly? It’s already two years since G wrote about the benefits of kefir, and shared some amazing uses for kefir.
After reading the articles I was very keen to try kefir, but my family and I moved around a lot and at that time we were in the Middle East where it wasn’t easy to find – so kefir became another item on my wish list. By the time we shifted to Morocco last year I had forgotten about my quest to find the oh so elusive grains. Then recently, to my absolute surprise and delight, a dear friend in Casablanca offered some kefir grains!
My friend generously provided two types of grains to make both water kefir and milk kefir and she gave advice on how to use them.
I already had a pretty good idea about how to make milk kefir so that was easy. The water kefir process was a little more complicated but I followed my friend’s instructions and ended up with a delicious soda-like beverage, that my family loved – I’ll show you how to make water kefir another time .
I didn’t do a second fermentation with the milk kefir, but decided instead to make kefir smoothie using an organic rockmelon (aka cantaloupe) from our veggie garden. You really must try this – it tastes even better than it looks.