Homemade Kefir

1. Heat the milk in a sauce pan and bring to a slight simmer, stirring often so that it doesn’t scald.

2. Remove from the heat and let cool to below 117 degrees F.

3. In a bowl, combine the culture with 1 cup of the milk and whisk together. Then whisk in the remaining milk.

4. Lade the mixture into glass jars with sealable lids. Seal the lids loosely, not airtight.

5. Place the jar on a mantle or another ledge of your choosing and watch the change slowly begin to happen. Time and temperature affect thickness and flavor of kefir. In warmer temperatures it may be ready to drink in 18 hours; in cooler temperatures it will take longer. Left too long at room temperature, it will turn cheesy and sour, so finding the right amount of time is key. It should be creamy, like a drinkable yogurt, thicker than milk, with a sour perfume. Shake it well and refrigerate it once it has reached this pivotal state to slow down the culture. It can be stored in the refrigerator for 12 months, and longer in the freezer.

Makes 4 cups.