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.
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