Goat's Milk Kefir Using Live Kefir Grains
Goat's milk kefir will not thicken like regular cow's milk but rather stays creamy and is quite delicious.
Servings: 3 Cups
- 1 tablespoon Live Kefir Grains
- 3-4 cups Goat's milk You can use raw or store-bought goat's milk
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.