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Making raw milk kefir is incredibly easy. Unlike raw milk yogurt, there is no need to keep a separate starter made from pasteurized milk. There are a few special considerations, however, when using raw milk to make milk kefir.
Perpetuation of the Kefir Culture Using Raw Milk
Making raw milk kefir starts with dehydrated milk kefir grains. Before you begin, it is necessary to first activate the grains using pasteurized milk. You can use raw milk to make milk kefir, however it is best to avoid using raw milk for activating the grains. Once the grains are fully activated, you can slowly transition the milk kefir grains to raw milk.
Once the transition has been made, follow the Instructions for Making Milk Kefir with no further special considerations.
If using a powdered Kefir Starter Culture, there are no special considerations for culturing raw milk.