Kefir (30-day challenge) Dairy products have always been essential in my diet. Ever since I have memory, I began my day with yogurt, or porridge in winter, or a milkshake in hot summer days. Nowadays, my first breakfast early in the morning consists of Kefir with some fruit, oat or quinoa, seeds and honey; followed shortly after by an espresso (with that, I survive until the middle of the morning when I have a second breakfast). I neven been fond of yogurt with flavors or added sweetness because I am used to mixing it with other stuff. Years ago, I was living in Santiago and bought my yogurt in the supermarket. I was often disappointed because sometimes I could not find plain natural yogurt without sugar or anything. My wife -girlfriend at that time- told me about a "naturist" grocery shop where natural yogurt was available near I lived. It was great, the real thing, but too expensive to my budget. That fact, along with a TV reportage in the news where experts questioned the quality of mainstream yogurt products, pushed me to find a better and cheaper alternative. Enter the Kefir. Kefir is not yogurt, but quite similar. It is the product of a fermentation process done by a culture containing yeast and bacteria. It is more acid than regular yogurt, and it also could be less creamy depending on how much time you wait for it. The basic process of doing Kefir is fairly simple: put your culture in a liter of milk and wait. As the fermentation happens, you will see how the milk starts to separate in a thicken jellified mass and a clear liquid (whey). The more you wait, the more this separation progresses. The whey is rich in protein, but it is also what gives the acid savor to the Kefir, so you can discard it to get a creamier and softer Kefir. In summer, I make banana shakes with the whey not to waste it (not so tasty, but drinkable if you add honey and good before training). I have been making Kefir by almost five years now and I am pretty happy with it. The downside is the extra effort you have to put, like with any homemade food: I have to do the same process at least twice a week to have Kefir every day. Also, you have to take care of the culture, it is like a pet. Every time I travel, my wife has to take care of my little fellows (same as with sourdough, but that is another story).