Kefir is a fermenting organism that you probably can’t buy. You can discover it with Dani and me https://youtu.be/RutzBskV9hY in Melbourne, Australia.
Not only is she a published food writer and author www.danivalent.com specialising in recipes with the Thermamix, Dani seeks out the food specialities of the diverse multi-cultural inhabitants of Melbourne.
She described kefir grains to me as like “little pieces of cauliflower”. They are added to milk to create those fermented drinks that are so popular now. Dani, of course, went one better and fermented cream which, with her ubiquitous machine, was churned in to butter to serve with her homemade bread and fig jam.
She told me tales of how the grains are brought in to the country by migrants and refugees so that they can continue their food cultures and heritage – often secretly fermenting under beds or sinks. Rather than money changing hands, getting hold of this precious ingredient may depend more on seeking out and befriending someone who counts kefir as part of their culinary identity. And it probably helps to have an equally precious ingredient or cooking secret to share in return.