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
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.