On 10th October, I received this message from my friend, Nutritionist Nicki Williams:
“I’m after some advice! I want to make kefir again but my grains died and my kefir tasted horrible! I love the Russian kefir I buy – thick and creamy. Can you help me? xxxx”
And so my kefir series began. Although I didn’t realise it at the time!
Nicki has been so helpful to me recently on matters of health and the best way to return her generosity was to launch into a volley of advice. Ohhhhh, that was a long mail. Haha.
My brother once told me he used to look to cut a vein when my emails arrive. He has since limited me to BRIEF FB Messenger notes. (I do try to be brief. It just doesn’t always work. 😉
Anyway, this was Nicki’s lovely reply. (I hope you don’t mind me sharing – just that I didn’t realise I knew this much about kefir until Nicki kindly pointed it out!)
“Wow Sarah. You’ve got a book there! Thank you so much – your knowledge is amazing. And you’ve been there, done that, so it’s real. Now inspired to start trying again. Can you advise on a starter kit? xxxx.”
(We are girls who send kisses, yes.)
And so we headed off our separate ways. Nicki to ‘do her thung’ with kefir and me to crack on with my 30 day blog challenge.
If I inspired Nicki to make kefir, she inspired me to start my kefir series, which I will continue with, after a brief look tomorrow at something fascinating to do with bacteria. (Mmm hmm, we’re getting down the nitty gritty – with video footage’n’all. Don’t say I don’t spoil you. 😉

Wednesday this week, Nicki pops up on one of my FB threads and whaddyou know? She posts this rather luscious photo:

The message accompanying it was joy to my watery eyes: Well it was an emotional moment for me, because it’s the first time someone has told me that I’ve inspired them to actually go and MAKE kefir and then they’ve gawn and done it! That’s what this blog is all about. My dream is to encourage you to read, learn and do:
“Kefir made Sarah Jackson!! With starter pack and raw milk – tiny bit lumpy but tastes amazing!
Very pleased with myself xxx”
(The lumps? They’re the bacteria doing their work – you can eat them, let them melt in your mouth – they’re only soft … or you can blend them and they disappear!)
A further message from her on email was as follows:
“I have made my first kefir after reading your blogs. We drink raw milk which I buy from a farm in Herefordshire, which is already full of enzymes and probiotics, so I really wanted to make some kefir with that – and make it even more nutritious.
I bought some starter packs and just mixed one packet with 1L of the raw milk in a glass Kilner jar.
I put it in the airing cupboard and left it for 2 days (I actually forgot it was in there!)
(Note to you reader, from me, Sarah: Remember I’ve mentioned in this series how hardy kefir grains are?!)
I wondered if it would be OK – it was thick like yoghurt. Tastes really good.”
Now I have to say that I’ve never seen mustard yellow kefir. I’m now so curious I’m going to order some from my local health shop and see if my husband likes it. (Or maybe I just want to make yellow kefir, for the sheer magnificence of it. 😉
Anyway, congratulations Nicki. You are my first convert and I applaud you! May and your kefir have many happy years together. Your relationship has only just begun. 😉
So are you going to go make some kefir now?
Please post in the comment box below if you’re still nervous, have a question, or have some kefir to boast about!
Haven’t signed up yet? Here’s the link:
http://fermentedfoody.wpengine.com/blog/
Toodle-oo till tomorrow.
