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Diy Kefir
Optimum Nutrition
|Summer 2017
From her Himalayan hideaway, Yeshi Dolma tells us why her kitchen is full of bacteria — and why she likes it that way
I am fascinated with everything micro-organism; including consuming them. My latest fetish revolves around slugging down kefir and the little beings within it. Kefir is thick, tangy, and full of gut-friendly bacteria and yeasts.
Kefir bacteria and yeast live in colonies that resemble the little white bits that remain after you hack up a cauliflower. These little globules are commonly known as SCOBYs: an acronym for symbiotic colony of bacteria and yeast.
Kefir SCOBYs consume the sugars in milk, partake in endless orgies [not scientifically correct but sounds good. Ed], and excrete acids that thicken the milk they live in. The resulting drink is infused with helpful micro-organisms with names that require a firm command of Latin.1
This story is from the Summer 2017 edition of Optimum Nutrition.
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