HOW TO MAKE KEFIR (GOAT MILK KEFIR)

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:

1. 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.
2. 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.
3. 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.
4. 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!

Print Recipe Pin Recipe

Goat Milk Kefir

How to make Goat Milk Kefir at home. So easy! Just 2 ingredients! Fermented food for your gut health!

Prep Time5 mins

Cook Time0 mins

Total Time8 hrs 5 mins

Course: Breakfast, Drinks

Cuisine: Eastern European, International

Keyword: Fermented Foods, Goat Milk, Kefir

Diet: Gluten-free, Grain-free, Keto, Low-carb, Vegetarian

Servings: 4 Servings

Calories: 140kcal

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).

Nutrition Facts

Goat Milk Kefir

Amount Per Serving (1 cup)

Calories 140

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Great! Can’t wait to see how yours came out. Please mention @absolutelyflavorful or tag #absolutelyflavorful 😊

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

Serving: 1cup | Calories: 140kcal

Disclaimer: Absolutely Flavorful is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Some of the links on this site are affiliate links. Should you click and make a purchase, I may receive a small commission, at no cost to you. Thank you for your support, and enjoy the experience!