OK, people I know in real life. Who would like some kefir grains? I have them multiplying like mad and I can give you a couple of teaspoons--enough for you to start your own batches of kefir.
Then, they will multiply like mad for you. When you want to take a break from production, as I often do, you simply put them in the fridge with some milk and they will slow down and sort of go dormant--but, not completely. When you want to make more, simply take them back out, put in some fresh milk and leave on the counter overnight. Voila! The next day--kefir!
Use your kefir straight--delicious to drink with some honey and vanilla. Or, you can mix into a fruit smoothie--your kids won't know it's there. Or, you can take a couple of tablespoons and soak some oats overnight with warm water and make delicious, creamy oatmeal the next day. Or, make kefir dough to use for pizza or calzones. You can soak whole wheat flour with it and make pancakes or banana bread or any other whole wheat baked good. The soaking in kefir eliminates phytic acid in grains and seeds which blocks absorption of minerals--so, if you don't soak, you can actually be leaching out important minerals (magnesium, calcium, iron and zinc) every time you eat anything whole grain, or dervied from whole grain such as unfermented tofu...it's a bummer to learn that, you know. You think you're doing something soooo healthy by eating whole grains, and then you find out that if the grains are not soaked or sprouted, they're probably not too healthy. Any way, with kefir you can correct that.
OK. Who wants 'em? You can answer me here, or e-mail me at you-know-where...