How to Make Kefir from Raw Milk

Kefir has been around for so long that its exact origins have been lost in history. What is known is that kefir has been made and cultivated in the Caucasus mountains in what is now Russia and the Ukraine for over two thousand years. Kefir cultures were passed down in families and in tribes and denoted wealth. In the early 20th century, the Russian czar ordered one of the tribal leaders to hand over some of the kefir cultures (grains) and commercial production began.

Kefir is a fermented milk drink, somewhat like a soupy yogurt. However, kefir contains many probiotics and yeast cultures that yogurt does not and studies show that it provides many health benefits.

The best kefir is made with raw milk- either cow or goat- and live culture. Raw milk contains all of nature's intended healthy bacteria which are magnified when fermented. A live kefir culture (also called kefir grains) lasts practically forever with some care and never needs to be replaced. Kefir grains extracted from a finished batch of kefir are retrieved and used to start the next batch.

The process to make kefir at home is simple and requires only standard kitchen equipment. The most important caution with regard to making kefir at home is to ensure that everything that comes into contact with the milk is properly sanitized. Sanitization can be done by heating the equipment to over 180 degrees Fahrenheit for over 10 minutes or by soaking all equipment in a mixture of ½ teaspoon chlorine bleach to a gallon of water. Rinse thoroughly with warm water until there is no longer the smell of bleach.

To make kefir from raw milk, start with a live culture of kefir grains. Follow the instructions of the supplier to ensure that your culture is at its best. Some kefir grains must be incubated before they are at full strength. In a sanitized half gallon mason jar, add five tablespoons of fresh kefir grains. Do not rinse the grains between batches. Fill the jar with fresh raw milk, leaving a two inch space at the top of the jar. Put the lid back on the jar loosely to allow the CO2 formed during the fermentation to escape.

Leave the kefir at room temperature in a dark corner for 24 hours. In cold rooms, keep the kefir above 65 degrees Fahrenheit and check it after 24 hours. It may need a further 12 hours to ferment. Once you see pockets of liquid (the whey) amongst thicker white curd, the primary fermentation is complete.

Place a kitchen strainer in a large bowl and pour the kefir into the strainer. With clean hands, gently stir until all of the kefir is in the bowl and the kefir grains remain in the strainer. The grains may be covered by a gelatinous substance which is called kefiran. This is a natural part of the kefir grains and should not be rinsed off.

Pour the kefir back into the jar and reattach the lid loosely. Allow to continue secondary fermentation in a dark corner for a further 12 to 24 hours. This secondary fermentation increases and intensifies the enzymes and other probiotics in the kefir.

Add the kefir grains to a new sanitized jar and fill with milk to begin a new batch. Kefir grains double every ten days to two weeks. Once you have at least ten tablespoons in your batch, you can split it and make two batches.