Have you ever tried making your own Kefir at home? No?? Oh, but you must; it’s so easy! Way easier than yogurt (see my easy Instant Pot Coconut Yogurt) and waaay easier than kombucha. Plus, you can make it with a variety of different kinds of milk, dairy and non. Or you can even skip the milk altogether and use kefir water grains to make kefir water. I’ve experimented with all the possibilities, but for many reasons my go-to favorite still remains Goat Milk Kefir. Apparently, I’m not the only one, as I’ve come across this informative blog post on fitoru.com that supports my specific preference. High five to them!
Goat Milk Kefir is simply delicious, nutritious, and can be made with just 2 ingredients.
WHAT IS KEFIR?
Before diving into the “how” and “why” you should make kefir, it occurred to me that not everybody might be familiar with “what” kefir actually is. Honestly, I ignored its existence growing up in southern Italy. When I first discovered it, I came to think of it as a thinner kind of yogurt, but that is not what kefir is.
The two are both the product of fermented milk, but kefir and yogurt have some crucial differences, especially when it comes to the strains of bacteria present in their cultures and how they behave inside our bodies.
KEFIR VS. YOGURT
Here are a few important differences between these two probiotic foods:
- Kefir is a mesophilic culture, which means that fermentation happens at room temperature. Usually, Yogurt culture is thermophilic, so fermentation requires a raised temperature of 100 – 110 F. This detail alone makes Kefir an easier process than Yogurt.
- Once activated, Kefir grains can be reused indefinitely. They will actually grow and multiply to the point that I have to separate them into different batches and give some away to friends and family. Yogurt starter can also be reusable. In which case, after making the first batch of yogurt, it’s possible to culture new fresh milk by mixing in some of the previous batch. So, don’t forget to save some before finishing the whole batch, or you’ll have to use and activate a new starter packet next time you want to make yogurt.
- And finally, what I think is the most important difference: Kefir contains yeasts and a far larger range of bacteria than Yogurt. In addition, Kefir bacteria can colonize the gastrointestinal tract.
Yogurt bacteria cannot colonize our GI tract, as they are transient bacteria. That means that they pass through the tract. During their passage, they help keep the digestive tract clean while providing food for the good bacteria found in a healthy gut. Similar to what prebiotics might do.
WHY SHOULD YOU DRINK KEFIR?
Whether you buy it in-store or make it at home, Kefir has some serious health benefits. Right off the top of my head, here are 4 great reasons to have Kefir on a regular basis:
- Supports the Immune System. Kefir contains a crazy amount of different probiotics – anywhere between 10 and 34 types compared to yogurt’s mere 2 to 7. Among those beneficial bacteria strains, one is found only and exclusively in Kefir: Lactobacillus Kefiri, which helps defend the body from harmful bacteria like salmonella and E. Coli. In addition, this super fermented food also contains Kefiran, another compound found only in Kefir. This is a powerful ally against candida overgrowth and one of the main reasons why I started making it at home on a regular basis.
- Supports Healthy Digestion and fights Dysbiosis. Because it’s loaded with probiotics, Kefir helps restore gut flora balance and fights against gastrointestinal diseases like IBS, Crohn’s and ulcers.
- Supports Bone Strength. Besides containing compounds that fight osteoporosis, Kefir contains vitamin K2. This is the new “it” vitamin, which improves calcium distribution and absorption.
- Safe for Lactose Intolerance. Did you know many lactose-intolerant people have no problem digesting milk Kefir? That’s because by the end of the fermentation process, there is hardly any lactose left in Kefir. Its large bacterial strains help break down and remove most of the lactose found in the dairy. Using goat milk instead of cow milk might help further, as goat milk contains less lactose than cow milk and is more digestible overall.
HOW TO MAKE KEFIR AT HOME
Easy-peasy. Here’s what you need for this recipe before getting started:
- Kefir Grains
- Goat Milk (or your favorite milk)
- At least two 32 oz. Wide-mouth Mason Jars
- Paper Coffee Filters (or reusable Cheesecloth) and an elastic band or string
- Medium Strainer (non-metal)
- Wide-mouth Funnel (non-metal)
- Non-metal Spoon
As I recently confessed on my Instagram feed, I’m a Kefir Killer. I’ve been making my favorite Goat Milk Kefir for years with grains that kept on growing and multiplying like bunnies. Until… I took a break from kefir-making and didn’t preserve them properly, so they died of neglect. Very sad, I know. Eventually, I ordered new grains, activated them and couldn’t be happier with their performance.
Now that you have all the tools of the trade, these are the easy steps to start making Kefir:
- Activate the new Kefir Grains. Just follow the instructions they come with. Generally, you’ll need to soak the grains in 1-2 cups of fresh milk for about 24 hours. Use a wide-mouth Mason jar covered with a paper coffee filter or piece of reusable cheesecloth. Strain the grains and discard the milk (it won’t be fully fermented and good enough for consumption at this stage). Repeat the process once or twice more. TIP: I strongly recommend using full fat and full lactose milk for the activation. I used regular goat milk.
- Ready to make Kefir! Place the activated grains inside a wide-mouth Mason jar and add 3-4 cups of your favorite dairy milk.
NB: This process is for dairy milk only (cow, sheep or goat), as non-dairy Kefir requires different steps and ingredients. - Cover the jar with a paper coffee filter or piece of reusable cheesecloth. Let it culture at room temperature on your kitchen counter for a minimum of 8 hours to max 48 hours. The warmer your kitchen is the faster it will culture, so keep an eye on the grains and check the look and smell occasionally.
TIP: The longer you let it ferment, the tangier and “funkier” the smell and taste will be. I like mine strong and funky, so I let it sit for 36 hours or more. - Mount the funnel and strainer onto a clean wide-mouth Mason jar and strain the liquid, gently stirring the Kefir through the fine mesh of the strainer to separate the grains from the liquid.
- Place the kefir grains in a new batch of milk covered with a paper coffee filter or piece of reusable cheesecloth.
- Put a lid on the jar containing the cultured Kefir and place it in the refrigerator. Enjoy for up to 2-3 weeks! (Mine is usually gone in 2-3 days).
WATCH HOW TO MAKE KEFIR WITH GOAT MILK
Talk is cheap! Look how easy it is to make Kefir at home. No pans, no heat, and only 2 ingredients!
Goat Milk Kefir
Ingredients
- 1 tbsp Kefir Grains Activated (see instructions Below)
- 4 cups Goat Milk
Instructions
Activate New Kefir Grains
- Activate your new Kefir Grains before using them to make Kefir. Just follow the instructions included in the packet. Generally, you'll need to soak the grains in 1-2 cups of fresh milk for about 24 hours. Use a wide-mouth Mason jar covered with a paper coffee filter or piece of reusable cheesecloth. Strain the grains and discard the milk (it won't be fully fermented and good enough for consumption at this stage). Repeat the process once or twice more. TIP: I strongly recommend using full fat and full lactose milk for the activation. I used regular goat milk.
Make Kefir
- Place the activated grains inside a wide-mouth Mason jar and add 3-4 cups of your favorite dairy milk.
- Cover the jar with a paper coffee filter or piece of reusable cheesecloth. Let it culture at room temperature on your kitchen counter for a minimum of 8 hours to max 48 hours. The warmer your kitchen is the faster it will culture, so keep an eye on the grains and check the look and smell occasionally.
- Mount the funnel and strainer onto a clean wide-mouth Mason jar and strain the liquid, gently stirring the Kefir through the fine mesh of the strainer to separate the grains from the liquid.
- Place the kefir grains in a new batch of milk covered with a paper coffee filter or piece of reusable cheesecloth.
- Put a lid on the jar containing the cultured Kefir and place it in the refrigerator. Enjoy for up to 2-3 weeks! (Mine is usually gone in 2-3 days).
Notes
- NB: This process is for dairy milk only (cow, sheep or goat), as non-dairy Kefir requires different steps and ingredients.
- TIP: The longer you let the Kefir ferment, the thicker the consistency and the tangier and “funkier” the smell and taste will be. I like mine strong and funky, so I let it sit for 36 hours or more. My kitchen’s temperature is usually 75 – 78 F.
Nutrition
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Hi Tiziana- l have been drinking kefir for the past 15 year but never tried the grains. I just buy the ones in a pack. I would love to know where you get the grains here in USA.
Thank you,
Martha
Hi Martha,
It’s great to hear from a fellow Kefir fan.
My old grains came from a goat farm, but after a few years I neglected them for too long and they died. The new ones I purchased through Amazon: https://www.amazon.com/gp/product/B007GGRJTG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B007GGRJTG&linkCode=as2&tag=absolutely00a-20&linkId=ff9b6feab18d4ef6ee664792ca45dcb0 I’m very happy with them! Follow the instructions to activate them and they’re good to go. Let me know if you make the kefir and how it comes out!
Can I flavor my Kefir once it’s done thickening in the refrigerator? I don’t want to kill any of the good bacteria. I’d like to sweeten it and add fruit purée to make it a breakfast drink my kids will enjoy as well!
Hi Carie Ann,
Yes, absolutely! Any fruit, honey, or maple syrup… I personally like it with nuts and honey, plus a pinch of cinnamon.
One thing that kills bacteria is vinegar, which is why I always make sure that it’s not added to fermented vegetables. I can’t think of anything else that would interfere with the benefits of fermented foods in general, including kefir.
Enjoy!
Thank you so much for this super easy recipe.
My pleasure! 🙂
I want to try your recipe. I have a few questions. I have been buying Trader Joe’s goat milk Kiefer for a while and I absolutely love this Kiefer. It’s mild thick and pourable. I mix it with fruit and a little maple syrup. I have bought their goat milk and tried to make my kefir using some of the goat milk kefir from Trader Joe’s. I also like to make the goat milk Kiefer and let it sit a while until it’s tart. Either way it is good. I was really disappointed though when I would make it myself using some of the goat milk Kiefer as a starter that it would be at times so thin or separate. I noted that the goat milk Kiefer Trader Joe’s sells has tapioca starch in it. Wouldn’t it hurt the Kiefer grains if I add a little bit of tapioca starch starch when I make it. I have to say I really like it thick and creamy. Just hoping that I can start making it from scratch again and maybe add a little tapioca starch. I’m just not sure if that will hurt the grains or not. Well I have better results if I actually buy key for greens for us using some of the goat milk Kiefer added to the goat milk it’s a starter in a jar? I would imagine that I could make the goat milk Kiefer then add the tapioca starch to the final Kiefer after I separate the grain. Let me know. Lori
Hi Lori!
That’s a very good question. I agree that tapioca starch is a much better option than any “gum”, which is usually the go-to commercial emulsifier for kefir. However, I do share your concern about the grains. Kefir grains are notoriously delicate, so what I would do is add the tapioca starch after you have fermented, filtered, and removed the grains. That way, they will remain clean for your next batch. Try adding the starch like that, mix it in well, and then refrigerate the kefir. Please let me know if it works. My kefir is usually very thick and I don’t mind shaking the jar before drinking to eliminate the separation.
Happy fermenting!
hi.
i had tried with fresh raw goat milk and the result is goaty taste, have you experienced it? any suggestion to improve it? any idea what is happening?
thanks.
Hi Ci!
I’m afraid goat milk is not for you. For some palates, it is an acquired taste.
I personally love the taste of anything goat: raw or pasteurized milk, yogurt, kefir, cheese, goat meat…
I recommend switching to cow milk. Just follow the kefir recipe as it is on the blog but using cow milk instead.
If you tolerate cow milk with no issues, go for it and enjoy!
Hi
I tried using my kefir grains in ultra pasteurized goat milk but it failed but when I use cows milk , it works like a charm. I want ti use it in goat milk. What should I do? Are the grains different for cow’s milk and goat milk?
Please tell me where to buy it. Thanks
Hi Rabia!
I have made goat milk kefir for years, using the same brand of milk, without a glitch. I have switched grains here and there, so I can confirm that different grains did not yield different results for me. I am assuming that you are using full-fat whole goat milk. Right? I can’t think of a reason why the same grains work with cow but not with goat milk. Hmmm…
Here are the same exact grains I used in my post:
https://www.amazon.com/gp/product/B007GGRJTG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B007GGRJTG&linkCode=as2&tag=absolutely00a-20&linkId=ff9b6feab18d4ef6ee664792ca45dcb0
Good luck with your next batch!
How do you store the kefir grains in between usage times. I’m looking to make kefir weekly so I don’t need to put my grains right into the next batch after I’m done with current batch. Thanks in advance!
Hi Annie!
If you pause it for only 2-4 weeks, you can put them in a jar, pour just enough milk to completely cover them, put the lid on and store them in the fridge. Before using them again, strain them well, so that the “storage milk” does not transfer to the new batch.
I’ve done this many times, but I killed them when I stored them this way for way too long. So, I’d say that 2 weeks max is ideal, and 4 weeks is a stretch, but it’s OK. More than 4 weeks… Well, that is how I killed mine (oops!) I would say that for a longer period it might require a different storing method.