Raw Milk Kefir

 

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 Culture. If starting with dehydrated milk kefir grains, it is necessary to first activate the grains using pasteurized milk. Once fully activated, 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.


Bacteria Content. We recommend using the freshest milk possible. Raw milk comes with its own set of beneficial bacteria, and if your milk is a few days old or wasn't chilled down quickly enough, that bacterial count can be high. This means that the bacteria in the milk may provide some competition for the milk kefir grains, making it more difficult to culture the milk properly.


Risk. Although most people who consume raw milk do not feel that raw milk is inherently dangerous, there are risks to everything, and people have become ill from raw milk. It is also possible to become ill from pasteurized milk. Talk to your farmer, research, and decide if these risks are worth it.



Ready to Learn More About Making Milk Kefir?

 

 

                                                
 SMJ  
How to Make Raw Milk Kefir


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