Photography by Angie Norwood Browne
1 packet of Kefir Cultured Milk Starter
1 quart Milk
1 vanilla bean
Heat 1 quart milk to boiling then cool to room temperature. Dissolve 1 starter packet in a small amount of the cooled milk. Pour this mixture back into remaining milk and mix well. Transfer to a clean glass container and cover. Scrape the seeds from vanilla bean and add to container. Let stand at room temperature until curds form (about 24 hours) then refrigerate. To thin, stir slowly before serving. you can also add strawberries or blueberries for different flavors.
Food styling by Theresa Gilliam