Does anyone in the area drink or make kefir?
Correct me if I'm wrong, but it's a drinkable protein dairy majobby (that's the technical term) that is described as tasting like buttermilk, or alcoholic yogurt, depending on who is doing the describing.
You get kefir grains, pop 'em in milk and they ferment it for you. The grains grow over time and you can split them and give them to others or dry them until you have a use for them.
I'm wondering if this is something I should try or if I'd hate the taste or the work. Any kefir fans or haters want to weigh in? Or to offer up some free grains? There are many sources for free grains since they reproduce and you can only use so much, but I can't hack driving to Chicago to pick up something I might despise.