Making kefir with raw milk

If using kefir grains you can use raw milk to make milk kefir once the milk kefir grains are rehydrated in pasteurized milk. Place one tablespoon of milk kefir grains in a quart size mason jar.

Make sure the milk isn t ultra pastuerized or lactose free.

Making kefir with raw milk. You can use raw milk to make milk kefir however it is best to avoid using raw milk for activating the grains. Once the grains are fully activated you can slowly transition the milk kefir grains to raw milk. Once the transition has been made follow the instructions for making milk kefir with no further special considerations.

1 pint or 1 quart raw milk from organically raised grass fed cows. Activated milk kefir grains. Activate milk kefir grains according to package instructions.

Add activated kefir grains to jar of raw milk. Top jar with breathable cloth or paper towel secured with rubber band or canning jar ring. Give your kefir grains fresh milk cover with paper towels or coffee filters as described then set in the refrigerator.

This dramatically slows down the fermentation process so you will only have to change out the milk every 1 to 2 weeks or when you see the milk separating into layers. Strain the kefir into the container catching the grains in the strainer. Transfer the grains to fresh milk.

Stir the grains into a fresh batch of milk and allow to ferment again. This way you can make a fresh batch of kefir roughly every 24 hours. To take a break from making kefir place the grains in fresh milk cover tightly and refrigerate.

Place one tablespoon of milk kefir grains in a quart size mason jar. Pour one quart of milk over the kefir grains. Cover the jar with a cheesecloth or breathable towel secure with a rubberband.

Label the jar with the date and time. There isn t a whole lot you need. Milk kefir is quite a simple ferment.

First you will need milk. Make sure the milk isn t ultra pastuerized or lactose free. Raw milk is best but if you don t have access to raw simple basic whole milk works well.

Remove the kefir grain with a spoon or strain into a new jar. Store kefir in the refrigerator. Place the kefir grain directly into a clean jar and cover with milk to culture a new batch.

Store your kefir grains in your cultured kefir in the refrigerator. If using kefir grains you can use raw milk to make milk kefir once the milk kefir grains are rehydrated in pasteurized milk. After activating the kefir grains introduce the grains gradually to raw milk.

On the other hand you can use a direct set kefir starter culture directly in raw milk with no special considerations. Pasteurized milk is heated to a high temperature for about 15 20 seconds and then quickly cooled down. Such milk can be stored for a longer period of time.

You can easily use pasteurized milk for kefir making. Moreover this is a perfect liquid for the revitalization period of your grains. Pros of pasteurized milk.

Longer shelf life easier to find and cheaper than raw milk cons of pasteurized milk. Loss of some vitamin and minerals. Make kefir with uht milk.

Uht refers to ultra heat treatment and uht milk is subjected to extremely high temperatures at 135 degrees c 275 degrees f for about 1 to 2 seconds.