Kefir: grains that aren’t grains
Kefir is produced from white “grains” formed from a specific and complex mix of lactic acid bacteria and yeasts living in a symbiotic relationship. These “grains” are inoculated into milk — mainly cow, goat or sheep milk. Traditionally, kefir was made in goatskin bags hung near a doorway where the bag would be knocked by those passing through; which would help keep the milk and kefir grains well mixed. It’s known by many names, including “Prophet’s millet”,
