If not- its a must-have item.

Also- the Alberta food coop sells packets of kefir culture (and probably some other ones I overlooked).

* Ooo, I haven’t checked out his website before!

I have been making my own Yoghurt for a long time. I find it important to stress, hswever, that I did NOT use my same own cultures to make it over and over again. I am not at a germophobic at all, but if you use “your” cultures all the time, you do not really know what they develop into over time. I do not believe that in a normal kitchen one is able to keep a totally sterile environment – but that would be needed to ensure you’re not harboring more bacteria strauns than you started with.

So, my way of doing it: Find a commercially available yoghurt that you like, and use it as a starter. Then use your self-made yoghurt 2-3 times. After that, restart with the grocery store product again. It took me 4 or 5 brands to try out, but in the end I found a (greek) yoghurt that was great and I have made and eaten probably 30 liters of my derivatives of it. Yummy!

If you feel like experimenting with bacteria, you might also want to look into Kombucha. It’s pretty amazing what that does, it is basically a combination of a biological antibiotic and it also helps your body get rid of toxins with one of its components – and not in any esoteric way, but using hyaluronic acid (sp?). Check out Wikipedia.

Have fun!
Wonko