Despite lots of enquiries about kefir, Gill Jacobs’ excellent article and and a nagging guilty conscience, since our kefir grains gave up the ghost a couple of years ago, I have not got round to getting another lot started. However, the matter was taken out of my hands by gluten-free beer expert, FreeFromFoodAwards judge and long-term kefir enthusiast Sue Cane who, in real life is a camera woman. She asked if we could babysit her kefir as she was going on a six week location shoot and did not think the kefir would survive it! With some trepidation I agreed….
However, having agreed I thought I should also get my act together and offer it a really cushy stay by getting it some raw milk. Wow! What a success – it seems to love it and is growing and multiplying apace. Well, I think it is anyhow – I am sure there is more than when Sue delivered it to me a couple of weeks ago…. Even better – it tastes delicious! Much more rounded and smooth than with ‘normal’ milk yet still with that tangy kefir edge. Mind you, we are feeding it with raw, full fat Guernsey milk – do hope I am not going to give it indigestion….
Anyhow, if anyone out there feels inspired to try, despite the daftness of the legislation you can get raw milk, although it requires a bit of effort. (You can buy unpasteurised goats’ milk, unpasteurised sheep’s milk, unpasteurised cow’s, goat and sheep’s milk cheeses and unpasteurised cow’s cream in a shop but you cannot buy unpasteurised cow’s milk except from the farm gate…. See articles on the Foodsmatter site here for more on the ‘raw milk debate’.)