I'm starting to feel a little overwhelmed by the living food products requiring tending in my kitchen - bread starter and now kefir. According to my friend, I just add milk (organic, minimally pasturized), keep it going on the counter and pour off the liquid every day or so. This morning, kefir smoothies w/ cranberries, banana and honey.
Do you make kefir? What do you do with it? Cultured butter? Quark? Any tips to pass along? Please share your experience.