Making Your Own Kefir with Raw Goat's Milk
At Smallacombe Organics, we’ve always been passionate about making kefir the traditional way using grains and raw goat’s milk. However, over time, we’ve learned that this method isn’t scalable for us, especially when using raw milk. The natural bacteria in raw milk can vary, causing the grains to adapt with each batch. While this creates unique results, it also means we can’t ensure consistency. Caring for the grains has become a full-time job, taking us away from our core focus: the animals and more scalable products.
That’s why we’ve decided to create this handy guide to help you make your own kefir at home using our delicious raw goat’s milk. This process requires attention to detail and a little patience, but it’s a rewarding way to enjoy this probiotic-rich drink.
Why Kefir Grains Need Care
Kefir grains feed on specific bacteria and grow according to what they’re exposed to. Changes in the bacteria in raw milk can overwhelm the grains, leading to inconsistent results. Watching your grains closely is essential. Any discolouration or changes in consistency may mean you need to discard the grains and start fresh.
We purchased our original grains from Freshly Fermented https://
Getting Started
Gently Pasteurising Raw Goat’s Milk
When you first use your grains, we recommend starting with gently pasteurised milk to help them settle. Since the grains are often shipped in cow’s milk, this step ensures they adjust smoothly. Here’s how to pasteurise raw milk at home:
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Heat the milk on the hob to 63°C, maintaining this temperature for 30 minutes. Stir constantly to prevent scorching. Use a meat probe to monitor the temperature.
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Cool the milk quickly by placing the saucepan in a sink filled with ice cold water. Stir continuously until the milk cools to 21-23°C. Cooling quickly prevents a goaty aftertaste.
Sterilising Your Equipment
Always sterilise your jars and utensils with boiling water before adding milk and grains. This prevents bad bacteria from contaminating your kefir.
Starting your grains
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Add 500ml of pasteurised, cooled milk to a sterilised Kefirko jar.
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Mix in 10 grams of kefir grains.
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Cover the jar and leave it on the counter or in a cupboard out of direct sunlight for 24 hours (or slightly longer/shorter depending on the temperature in your house and your taste preferences).
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For a tangy, fizzy kefir, ferment longer.
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For a milder, yoghurt-like kefir, ferment for less time.
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Discard the first batch of kefir to reset the grains. Pour out of the Kefirko jar keeping the grains in the jar.
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Halve your grains:
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Store one batch in the fridge in an airtight container with gently pasteurised milk (enough to cover the grains, changing the milk every 3-4 days). This is your control batch. Do not add homegrown grains, kefir or raw milk to this batch. It is best to keep this topped up with any pasteurised goats milk only if you intend to keep using goats milk for your kefir.
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Use the other half to begin making raw milk kefir. If your raw grains need to be replaced, you can use your control batch stored in your fridge to replenish your supply rather than buying fresh grains.
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Transitioning to Raw Milk Kefir
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Use 5 grams of grains and 250ml of raw goat’s milk in a sterilised jar.
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Close the jar firmly and leave it for the desired fermentation time. We recommend between 24 and 72 hours. Check regularly for signs of fermentation.
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Stir and check for air bubbles and thickening—a sign it’s done.
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If curds and whey begin to separate, your kefir is definitely ready, especially if you like it strong. Stir gently to mix.
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Pour the kefir into a glass, leaving the grains in the jar. Refrigerate the kefir for up to 7 days in an airtight container.
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Inspect and weigh your grains after each batch. Healthy grains should grow slightly and show no discolouration.
Troubleshooting and Tips
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Adjusting to Temperature: Your kefir will ferment faster in warmer temperatures. If it’s cold, allow more time.
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Grain Maintenance: Regularly monitor your grains for changes. If they fizz explosively, discolour, or produce off flavours, you may need to discard them and start fresh.
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Control Batch: Your control batch in the fridge ensures you always have a healthy backup to restart the process.
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Consistency Challenges: Every batch is unique due to temperature, agitation, and bacteria exposure. This variability is part of kefir’s charm but also its challenge.
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Is it ready? Kefir that has fermented for too long is not very pleasant. If your kefir has been separated for a few hours in the warm it may not return to its nice tangy stage. If it still tastes slightly milky and hasn't begun to bubble it is probably not ready. There is a very short time period where it will be perfect for drinking! You have to find the way which works best for you. If it goes too far, simply strain it and start again with the same grains, if it hasn't gone far enough, leave it to ferment a little longer.
Why We’ve Stopped Producing Kefir
Scaling kefir production has proven incredibly difficult for us. Even slight changes in our raw milk’s bacteria affect the grains, leading to inconsistencies. At one point, we had to discard over a kilo of grains and all the kefir made with them. It was heartbreaking, especially when milk supplies were limited.
For commercial production, kefir requires regular testing and analysis, which can be costly. We’ve decided to focus on our animals and other scalable products instead.
Final Thoughts
Making kefir at home is an enjoyable and rewarding process. While it takes care and attention, the result is a delicious, probiotic-rich drink that you can personalise to your taste. Remember, kefir is a living product that will evolve over time, so enjoy experimenting and learning as you go.
Happy fermenting!