These are kefir grains: We affectionately refer to them as kefir "brains" since that's what they look like. You'll need to google to find a local source. They are live, so it's best not to have them shipped to you. And you can't buy them in stores. The grains multiply, so most people are willing to share them for free. Other than (preferably raw) milk, the only other thing you need to make kefir is the brains, I mean: grains.I've just plopped my kefir grains in the bottom of a big glass jar. Then hubby poured raw milk over them so I could take this picture.
Then I cover the jar with saran wrap.
And put it in a cool, dry place: my cabinet. And I abandon the milk to culture in privacy for 24-48 hours.
I personally like my kefir thick, so I like to let it culture until I can see the whey separate from the kefir. Then I'll pour the whey off the top and into my jar labeled "Whey" in the fridge. (My loving hubby gave me a label maker for my birthday two years ago. He knows me so well!) I use the whey to boost the nutritional value of a bunch of foods, but that's another post.
So, now that the kefir is done culturing, I pour it over a strainer.
This is all I'm after: my kefir brains:
I plop them back into another jar to make more kefir or I'll cover them with milk and put them in my tiny jar labeled "Kefir Grains" in the fridge. (Thanks again, Kyle, you're the best!)
Everything that made it through the strainer is kefir, which I'll store in plastic bottles in the fridge. I'll use that beautiful kefir to make deliciously healthy smoothies. That's also another post, no . . . contest. . . coming soon.