Three Willows Ranch

Prime Grass Fed Lamb, Goat Meat, and Goat Milk, Eugene, Oregon

Kefir


Kefir is delicious, extremely nutritious, and very easy to make every day.  To get started, you can purchase your kefir grains from Cultures for Health:   http://www.culturesforhealth.com/milk-kefir-grains.html.  Below are some instructions to make kefir and kefir yogurt, but you can also watch the video:  http://www.culturesforhealth.com/learn/milk-kefir/how-to-make-milk-kefir/
You can easily keep your grains producing kefir indefinitely if you are careful to follow the correct, simple procedures.   
Take one quart of fresh, non-pasteurized goat milk from your refrigerator, and put the jar of milk with a tight lid on it into a pan of warm water.  For approximately 10 minutes let the milk warm up while you are doing the following.  Put a nylon or plastic strainer  http://www.culturesforhealth.com/catalogsearch/result/?q=nylon+strainer on top of a glass bowl.  Pour the kefir from the jar that has been fermenting with the kefir grains for 24 hours into the strainer.  Use a long-handled plastic spoon to gently stir the kefir and grains until the kefir has sifted through the strainer into the bowl.  Pour the kefir grains that are alone in the strainer onto a clean, plastic plate.  Pour the kefir that is in the bowl into a quart, wide-mouthed Ball jar.  ttp://www.freshpreserving.com/jars/       Put a wide-mouthed plastic lid on top of the jar http://www.freshpreserving.com/search?q=plastic+lid.   Delicately and gently, briefly use the plastic spoon to chop and move around the grains on the plastic plate.  Pour the grains into a sanitized half gallon glass Ball jar with a wide mouth.  Pour the fresh goat milk (that has been warming up in the pan of warm water) into the ½ gallon Ball jar that has the grains in it.  Stir the milk and the grains with the plastic, long-handled spoon.  Put a coffee filter over lid and secure with a rubber band (to keep out fruit flies).  Put the half gallon jar that has the milk and kefir grains in a warm spot, preferably between 70 and 78 degrees F, and not below 65 degrees.  Put a clean dish towel over the jar.  Leave it alone for 24 hours.  You can put the quart jar that contains the kefir that you made in the refrigerator or put it under the cloth next to the half gallon jar that contains the grains and milk.  Some people like to let the kefir that is done sit out for about 6 hours or so to continue fermenting.  Letting it sit out for those extra six hours or so makes the taste milder which some people prefer.  After the 24 hours, your kefir is ready, and you go through the whole procedure again.  It only takes about 15 minutes each morning.  Your kefir grains will multiply each day.  You can give the extra grains to pets like cats or dogs, or you can give them to friends who may want to make their own kefir.  After 24 hours, if your kefir has some curds and whey, the temperature may be too warm in home, or perhaps you are using too many grains in the milk.  I use approximately 1-4 to ½ cup of grains with a quart of milk. 

Click here to learn how to make Kefir yogurt.