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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.