There's no accounting for taste.
Take this, for instance: plain kefir sprinkled with chia seeds.
To me, it's a tangy, refreshing, wholesome, healing treat.
To the people in my life who shudder, spasm, and shield their eyes at the mere sight of it, it's a revolting, bubbling, sour hell-broth made viler by the addition of gelatin-exuding aphids.
Touting the 10 to 20 kinds of bacteria and yeasts used to ferment the milk--or how quickly the fiber-, omega-3-rich chia seeds bloom--just makes things worse.
They can't even hear me over their own gags when I tell them that the Turkish word translates to "good feeling." Or that the people of the Caucasus Mountains have been drinking it for more than 2000 years--and that they often live to be centenarians!
Guess my people prefer a shorter life to one paved with fermented milk.
I just shrug and lap it up like I'm Augustus Gloop in Wonka's river.
They are, of course, none the wiser when I use it in place of buttermilk in muffins or pancakes or quick breads.
Or, instead of m-a-y-o-n-n-a-i-s-e in creamy dressings, because I can't even say that word without retching a little.