On this quest for vitality, I started making batch after batch of kefir soda for digestive health, immune support, and increased energy.  I was on the hunt for specific ways to increase my iron levels, too.

So the other day I added an herbal infusion of both iron-rich nettle and dandelion to my water kefir and  --  viola!  

I got everything I was looking for in an iced kefir herbal tea.

If you read about culturing milk earlier this week, then you know what amazing stuff kefir is made of.  High in calcium, phosphorus, K2, and a bunch of other vitamins, it may be termed a superfood.  

What you may not know, however, is that kefir grains have the wonderful reputation of lasting indefinitely if given the proper attention they deserve.  Add to this their special habit of multiplying over time and you've got yourself a lifetime supply of this "cultured gold."

Since feeding my kefir grains with fresh milk has become a regular kitchen routine, I usually have about 1-2 cups of finished kefir each day that stores nicely in the fridge.  The question naturally follows then... what do I do with it?