How To Use Kefir Grains
Raw goat milk kefir fermenting on countertop.
If you obtain kefir grains from us, they are healthy active grains that have actively done their job within the las several days. Our grains have been working and growing in raw goat milk from our Nigerian Dwarf Goats, but can be utilized in any dairy milk.
Kefir is tart, tangy, and can be slightly effervescent. It is healthy for nearly everyone, with numerous benefits. Not everyone enjoys the taste of kefir. Many find that the taste grows on them, and that they actually begin to crave it.
IF USING RAW GOAT MILK
If you choose to use them in raw goat milk, they will be ready to go right away. Because everyone’s environment and conditions are different, we recommend putting them in 16 oz of milk in a clean jar initially, cover with a breathable top, and leave at room temperature. Begin checking them at about 12 hours.
Separation of kefir
You are looking for a slight separation. There is no set time amount, but generally a higher ration of grains to milk and a warmer environment will result in a more rapid fermentation. The grains will also rise to the top.
Using a funnel and a fine mesh strainer, cheesecloth, or butter muslin, pour the grains and kefir into a clean jar. The grains will be left behind and can be used to start another batch. If they quickly fermented 16 oz (12-is hours) you can increase the amount of milk. We like to ferment for 24 hours, and adjust the amount of grains or milk accordingly.
We like to let our grains work for at least 3-4 days in a row before letting them rest. To rest, simply place grains in a jar, cover with milk, and place in the refrigerator for up to a week. After a week, use them, or strain and replace the milk and place back in the refrigerator. They longer they rest, the longer they may need to wake up. We find that ours wake up immediately and we do not have to discard any batches if rest periods are 7 days or less.
IF USING PASTEURIZED GOAT OR COW MILK OR RAW COW MILK
If switching the type of milk, the grains may need time to adjust. We recommend giving them a quick rinse in non-chlorinated water, then placing in clean jar with 16 oz of your milk of choice. After 12-24 hours, strain and repeat. When this second batch begins to separate, taste and either discard or keep the resulting kefir. You may then follow the steps above. Some people needs several batches for the grains to fully adjust.
