Learn all about milk kefir on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer’s Guild stops by the studio to share one of his table beers. Learn about Nick’s boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery.

“Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets.” [19:00]
“Yogurt is great to consume, but it has a transient bacteria… There are about thirty different strains of bacteria and yeast that help to colonize your gut.” [24:10]
— Angela Davis on Fuhmentaboudit!
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