Make your own milk kefir! It's easy, nutritious, and *delicious.

(update: I tried a second ferment with a bit of grapefruit peel--not strong enough flavor. Lemon peel is still my fav. )Lori Fiechter here with "My Indiana Kitchen." I make milk kefir every morning, right after I've had my shot of espresso, but I keep forgetting to make a video for it.

I've made milk kefir for years now--from the same saved grains that I bought long ago off Amazon. I store extra "grains" in the fridge so that I always have some to spare and some to share. (If you are local and interested, just ask!) Milk kefir makes a fine substitute for buttermilk in recipes. I use it in my pizza dough--really easy to make. I'll cue that up for one of my baking videos.

I've also made water kefir--I have a huge jug of those grains (plus molasses) somewhere in the shed fridge. It is a lot more of a process. And I've exploded it a few times. Hmm...that might be fun to watch sometime. Maybe when the weather is warmer so I don't have to clean the ceiling...

Anyway, milk kefir has a very interesting history behind it--look it up sometime. Full of probiotics. And it couldn't be easier. Watch and see. We'll talk about prebiotics to feed the probiotics another time. Resistant starch and retrograde starch and whatnot.