If you’ve been fermenting for long, you have probably heard the term “kefir grains.” Of course, they are not grains at all; they are a colony of bacteria and yeast, similar to (but not interchangeable with) the cultures used to make kombucha and water kefir. Dairy kefir grains are easily the most versatile, useful culture to keep in your fermenting repertoire. They can last for years, and the results are excellent for gut health and digestion. Below is a list of some of the amazing things you can make with it: Smoothies: Add fresh berries and raw honey for a high protein, belly soothing treat. Soft cheese: Get your probiotics by eating cheese! Check out our basic soft cheese recipe. Pancakes or waffles: Boost the protein in your breakfast by adding kefir or kefir cheese instead of milk or water.

Culture for cheese: Use as a culture for many kinds of cheeses, including cottage cheese, blue and white mold ripened cheeses, cheddar, and mozzarella. 

Sour cream: Grow your grains in heavy cream instead of milk. It makes a fabulously thick, slightly sour cream that can be used in any recipe calling for sour cream or creme fraiche.

Pet food: Dogs, cats, chickens and pigs all love it, and unlike other dairy products, it is good for their bellies. We use it as a treat for training.

Skin care: The acids in kefir make an excellent, nourishing treatment for hands and faces. Use as a mask on your face, and rinse with warm water and a clean washcloth.   These are just a few of the fantastic things you can make and do with kefir. Get some today and give us your ideas in the comments!