Kefir

I don't think anyone can appreciate just is difficult it is to get hold of kefir, it's like the gold dust of food. I've had it before but had an amazing version In Barcelona and then couldn't find any more.

I've managed to find some kefir cultures in a local shop and am attempting to make my first batch. Of course I have missed the all important instruction written in bold text, such was my enthusiasm.

It feels odd leaving a lot of milk in the kitchen at room temperature for over 24 hours in the knowledge I will eat it later in the week.