Milk kefir is a fermented probiotic beverage that has been used for centuries by tribes living in the North Caucasus mountains in Russia, a region known for its people to have good health and longevity. It was introduced to the world by Russian immunologist and Nobel Laureate Dr. Illya Illyich Metchnikoff, who studied the benefits of kefir as it related to well-being and longevity. 

Today, kefir is still used widely in Eastern Europe for its healthful benefits and is sold worldwide. You can find flavored kefir in your supermarket's dairy aisle, but making it at home is far more economical and the kefir is fresh and has a higher number of cultures and probiotics than store bought.

Kefir "grains" aren't actually grains but clusters of tiny living organisms that are healthy bacteria. Milk kefir is almost like a pourable yogurt in that it's creamy and tangy, but kefir is loaded with way more probiotics and it's so easy to make. You'll be hooked!

Cuisine: European Prep Time: 16 to 24 hours Cook Time: 0 minutes Total Time: 16 to 24 hours

Here's how to make it: 

Notes: You can buy kefir grains online from a reputable source. I bought mine from fusionteas.com. The company provides a free e-book with purchase.

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