f you like yogurt and have not had Kefir, you should try it.  More of a liquid consistency, it is a yogurt-like drink that is a good source of vitamin C and calcium.  It is easier to make than yogurt because the Kefir culture works at room temperature,  where as yogurt needs to be kept at 115 degrees for several hours.  I bought a package of Yogourmet brand freeze-dried starter at my local co-op, the Minnesota Street Market.  The directions to make it, which are also on the starter package, are as follows:

1. Heat one quart of milk to 180 degrees or bring to the boiling point, to kill any pathogens that could be in the milk.  Then cool the milk to 73-77 degrees.  I like to use whole milk for added creaminess, but skim or any milk will work.

2. Dissolve 5 grams of culture in a small amount of cooled milk in a cup.  When well combined, pour into the remaining milk and mix well.

3. Pour the inoculated milk into a clean container, cover, and let stand at room temperature until curd forms (about 24 hours).

4. Refridgerate about 8 hours to stop the process.

5. Stir to liquefy and enjoy.  You can sweeten it or add fruit purees for additional flavors.   I especially love to mix it with my mom’s Black Raspberry Syrup!  Always store prepared Kefir in the refrigerator.

6. Once you’ve started making your own, you can use a portion of the last batch to culture the next instead of using the starter each time.  I would try using 1 cup of cultured Kefir.