On a whim this past summer, I decided to make kefir yogurt from a starter kit I had been given last spring semester ( Yogourmet, available online and in most health food stores). Kefir has incredible probiotics and cultures ( "bugs") that are beneficial to overrall health. Of course, when I say "whim", I mean I was super eager to try it, so when my friend Mike shared this excitement about trying to make the somewhat pricey yogurt and . I squealed "come over". Mike and I were also semi-curious as to how to ferment kefir during the summer time. Specifically, how to do it in a way that we didn't get sick. The trick is let the milk spoil.
After years of being conditioned to put the milk back in the fridge, I finally left the milk out.
The pot below held the "heated" milk that needed to be brought to boiling point.
Throughout Mike's visit, I was unable to look away from the container. The instructions were simple enough: take a quart of milk, boil it, and then mix a packet of the kefir starter kit into a smaller dish containing cooled milk.
After that, we had to wait.
Wait for the yogurt cultures to have a disco party in my mother's tupperware in a dark spot in the cabinet for 24 hours. Then place in in the fridge and use within the next week.
Good luck in your experiments, don't let the bad "bugs" come.