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GOAT MILK KEFIR
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Goat Milk Kefir

How to make Goat Milk Kefir at home. So easy! Just 2 ingredients! Fermented food for your gut health!
Prep Time5 minutes
Cook Time0 minutes
Total Time8 hours 5 minutes
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).

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