What is Raw Kefir?
Raw kefir is a tangy, fermented milk drink made with kefir grains. Packed with probiotics, it’s a gut-friendly superfood that boosts digestion and immunity. Creamy, refreshing, and easy to make at home!
Ingredients
- 1 –2 tablespoons kefir grains live culture
- 4 cups raw milk cow, goat, or sheep milk, or a non-dairy alternative like coconut milk
Equipment:
- Glass jar 1-quart size
- Breathable cloth or coffee filter
- Rubber band or jar lid
- Non-metallic strainer
- Bowl for straining
Instructions
Prepare the Jar:
- Place 1–2 tablespoons of kefir grains into a clean glass jar.
Add Milk:
- Pour 4 cups of raw milk into the jar, leaving about an inch of space at the top.
Cover and Ferment:
- Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band.
- Let the jar sit at room temperature (68–75°F or 20–24°C) for 24 hours, away from direct sunlight.
Check Consistency:
- After 24 hours, check the kefir. It should have thickened slightly and smell tangy. If it’s too thin, let it ferment for another 6–12 hours.
Strain the Kefir:
- Place a non-metallic strainer over a bowl and pour the kefir through it to separate the grains.
Store and Enjoy:
- Transfer the strained kefir to a clean jar or bottle and refrigerate.
- Rinse the kefir grains (optional) and reuse them for your next batch.
Video
Notes
- Milk Options: Use raw cow, goat, or sheep milk for traditional kefir. For a dairy-free version, try coconut milk or almond milk (note: non-dairy options may require adjusting fermentation time).
- Fermentation Time: In warmer climates, fermentation may take less than 24 hours. In cooler environments, it may take longer.
- Second Fermentation: For added flavor, let the strained kefir sit at room temperature for another 6–12 hours before refrigerating.
- Storage: Fresh kefir lasts up to 1 week in the fridge. Kefir grains can be stored in a small amount of milk in the fridge for up to 1 week if you’re taking a break.
- Troubleshooting: If your kefir tastes too sour, reduce fermentation time. If it’s too thin, use more grains or ferment longer.