For two years I've had a hobby maintaining a kefir culture (similar to yogurt), and I've found it to be one of the coolest processes I've worked with and possib

For two years I've had a hobby maintaining a kefir culture (similar to yogurt), and I've found it to be one of the coolest processes I've worked with and possibly viable as a business prospect. All you need is kefir grains, milk, and containers- you don't even need to keep it warm like with yogurt! Still takes some effort, though, since "harvesting" requires straining the kefir to separate it from the grains. The "grains" that you start each batch with naturally grow and multiply as you use them, so you can scale up or down just by getting more and/or larger containers. Once you get the hang of making base kefir, which is like a drinkable yogurt, you can get into advanced applications like straining it greek yogurt style or using the kefir to quickstart other fermentations like sourdough or bokashi- most fermentations are lactobacillus or yeast, and kefir gets you a pretty reliable DIY source of a liquid containing both. Get great at making kefir, and you can use it to power a lot of highly marketable and unique products that can easily be marked up way higher than the cost of the milk that goes into them. Hmm, maybe I should be keeping this idea to myself? Oh well, competition makes a healthy market.