Ever since I got a copy of The Everyday Fermentation Handbook by Branden Byers I have been dying to get fermenting and increase my probiotic consumption. I flipped through the book to find something simple to start with and there it was — kefir! A short fermentation period and only 2 ingredients, perfect!
I ordered some 1 L Bernardin jars off amazon and started my hunt for kefir grains to ferment the milk. Those must be readily accessible in Toronto right?