Ruth, unless you really want a ton of spam in your inbox and worse, it's not a good idea to post your email address on public forums. People can contact you through Houzz's messaging facility. You can edit your post to remove your email address if you wish.

I don't think it's any less complicated, just another choice. I only use powdered milk and whey-based milk substitute products (since 1981) for drinking/cooking/baking and regularly make kefir with real kefir milk grains and powdered milk. The product I prefer using is Grandma's Country Cream non-fat dry milk (http://grandmascountryfoods.com/CountryCreamPowderedMilk/), which I purchase by the 25# bucket. For 25-years I made LOTS of yogurt using powdered milk products, but since making kefir, I only make yogurt a few times a year (at most) since kefir is better for you and is so much easier to make, and doesn't require special temperature controls and equipment. My "recipe": In a 1-quart jar add 2 cups of water and 4-5 tablespoons Grandma's Country Cream (add 1/8-1/4-cup half-and-half, if using it). Add lid and shake to mix. Add 1/4 to 1/3 c. milk kefir grains. Ferment to thickness desired. I've been using the same grains for somewhere around 13\-14\-years using powdered milk products. I generally make 1\-2 quarts a week since it's used in our daily breakfast smoothie, and kefir is also my substitute for buttermilk, cream cheese, sour cream, or plain yogurt. If I happen to have some half and half in the house, I'll add a little to the reconstituted powdered milk because the grains seem to get a little more active if there is some fat in the milk, at least occasionally. If I have PEAK or NIDO (whole milk powdered milk) in the house I might add some of it. What I've found beneficial is to use double\-strength milk (about twice as much powdered) so you have enough milk solids to create a nice thick curd. Otherwise you get a lot more whey than curd. When it comes to making yogurt, I'll add some unflavored gelatin to the mixture, and once again, use double\-strength powdered milk for more milk solids as an option (you can play around with the milk strength until you get the consistency you like). Other things you can add to make yogurt along with reconstituted powdered milk is canned evaporated milk. Adding powdered milk and/or gelatin is often used when using a low\-fat or fat\-free milk to increase the firmness of the texture, otherwise you will get a very soft curd. I'd also suggest a copy of "Cookin' With Powdered Milk" by Peggy Layton. Here's her recipe.... YOGURT FROM INSTANT MILK 2 c. powdered INSTANT milk 2 T. plain yogurt 3 c. lukewarm water Blend all ingredients in blender. Place in a bowl in a warm area (preferably 110\-120\-degrees F). Let stand undisturbed until set. The cooler the temperature the longer it takes to set. At 120\-degrees it can take about 4\-hours. Chill immediately. It will refrigerate for up to 4\-weeks. \[She also has a recipe using NON\-instant powdered milk if you use that.\] I purchase powdered coconut milk from Wilderness Family Naturals - http://www.wildernessfamilynaturals.com/category/coconut-products-milk-powder.php - and make coconut milk kefir with reconstituted powdered coconut milk using milk kefir grains. Really YUMMY stuff..... :-) I rest the milk kefir grains in reconstituted powdered cow's milk between uses in coconut milk. -Grainlady

Sinking the apparent spam.

Hello Orchard novice Yes Please!! thank you. I would love to have a Scoby! I hope you can come to the swap. I have milk kefir grains and They are growing!! I would love to give some to you. Let me know by friday. in case you are unable to come , You can go to my Profile and leaving a message. I am local. So we can meet up.