Goat’s Milk Kefir Using Live Kefir Grains
Goat’s milk kefir will not thicken like regular cow’s milk but rather stay creamy and quite delicious.
Servings: 3 Cups
- 1 tablespoon Live Kefir Grains
- 3-4 cups Goat's milk – (*1) See note
Making Goat Kefir
- Place fresh kefir grains in a glass quart jar and fill the jar with fresh goat's milk (best not to fill the jar more than ⅔ – ¾ full)
- Place a lid (or plastic wrap) on the jar and let sit at room temperature for approximately 24 hours (or until the milk has thickened or has become sour to your liking).
- Pour the contents into a strainer and strain the kefir into a container to separate the grains from the liquid kefir.
- Wash the jar, then place the kefir grains from the strainer back into the washed jar.
- Add fresh goat’s milk, then the whole process is simply repeated for the next batch.
Taking a Break from Kefir
- If you need to take a break, place your grains in milk.
- 1 tablespoon grains to a cup of fresh goat’s milk will last a week in your fridge before you need to change the milk.
- Add more milk if you have more grains.
- Your grains will continue to grow and multiply with every batch of kefir you make, so you will need to add more milk as they multiply.
- The temperature in your house determines how fast it ferments.
- In the summer it ferments faster and tends to be thinner. In the winter it ferments slower and is usually thicker and creamier.
(*1)You can use raw or store-bought goat’s milk.