Raw Milk Kefir


Raw milk kefir may just be the holy grail for real food lovers. It combines the fresh enzymatic activity of raw milk with the probiotic powerhouse of kefir.

Many people are looking for ways to eat more raw food. Big salads, raw fruits and vegetables, and raw nuts and seeds are all the rage in the raw food world. These foods are great because of the enzymes and vitamins and minerals that are left intact when the food is not heated. Raw milk is no different.

If you’re not familiar with raw milk, it is milk that has not been pasteurized. This means that the beneficial bacteria and enzymes naturally present in the milk remain intact. For those who have been introduced to the wonders of raw milk, it comes as no surprise that raw milk kefir is one of the best foods on the planet, and easy to make to boot.

Making raw milk kefir is also incredibly easy. Unlike raw milk yogurt, there is no need to keep a separate starter made from pasteurized milk. The milk kefir grains, a gelatinous living substance, are used to culture the raw milk into kefir.

These grains are wonderful in that they multiply through use. When you make raw kefir you may notice that after every batch of kefir that is made, the grains seem just a bit bigger every time. This allows you to start a second batch, give some to a friend, or feed your compost pile with all of the goodness that kefir grains contain.

Ingredients & Equipment

  • Raw milk
  • Kefir grains
  • Jar
  • Loose-fitting or breathable lid
  • Spoon
  • Strainer or Fingers


  1. Place your kefir grains in your jar. Add milk (according to detailed instructions found below). Stir gently with a wooden spoon, cover loosely and leave at room temperature to culture for up to 24 hours, depending on the temperature.
  2. A shorter fermentation time will mean a lighter flavored kefir; a longer fermentation will mean a strongly flavored kefir.
  3. Once your kefir is done culturing, either strain out the grains or fish them out with your fingers. Store the kefir in the refrigerator and begin another batch with the kefir grains.

Click here for detailed instructions on how to make kefir from kefir grains.

Raw kefir can also be made with a culture starter. The benefits of a culture starter are that you do not have to worry about perpetuating your starter and some people find it more reliable. The downside is that you will have to continue to purchase culture starter. See this page for full instructions on how to make kefir with a culture starter.

If you are looking to add more enzymes and culture food to your life, you may want to try raw kefir, a versatile and nourishing food.

Please note: If you are starting with dehydrated grains, it is usually easier to start with pasteurized or sterilized milk to establish the strength of the grains, then gradually transition to raw milk. Or if your grains have been accustomed to pasteurized milk, you may want to transition them slowly to raw milk to keep them strong as they get used to the new food source. Click here for instructions on introducing milk kefir grains to raw milk.




Kefir Cream and Strawberries

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Milk Kefir Grains Milk Kefir Grains
Milk Kefir Starter Culture Milk Kefir Starter Culture
Cotton Bag for Making Soft Kefir Cheese
Cotton Bag for Making Soft Cheese

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