Goat Kefir Grains
Kefir is a fermented goat's milk product that tastes like a thin, plain yogurt. This drink provides exceptional probiotic power for those that are having stomach and digestive issues. Kefir is great in smoothies, or cooked into other foods. All-Natural, and has been made for hundreds of years.
These grains are for making kefir in your own home. Enough to make a half gallon at a time. If handled properly can last for years. Raw and unpasteurized. Gluten free.
Natural doctor's are now prescribing raw goat kefir to help aid in the healing of leaky gut issues.
Sorry, product cannot be shipped due to FDA regulations
HOW TO MAKE KEFIR
- Take the grains from the fridge that have been stored in goat milk and strain them (using plastic mesh strainer) to remove the milk.
- Take a half gallon (or less) of cold goat milk and place the grains in the jar.
- Seal the jar and shake gently to mix the grains.
- After shaking loosen the cover slightly to vent the gasses that will build up within the jar during the fermentation process.
- Wrap the jar in a dark towel and place in a warm, dark cupboard.
- Check the jar every 12 hours to see if the milk has started to thicken.
- If milk has not started to thicken then seal the jar, shake again gently, loosen cover and wrap in towel again and leave for another 12 hours. This process usually takes about 24 hours but can be longer or shorter depending on the temperature in your house. Optimal temperature is about 72 degrees.
- Kefir is done when thickened and it pulls away from the bottom of the jar in what looks like a soft mass similar to a loose yogurt. It is also finished when you see the whey begin to separate from the milk.
- Strain the grains back out by using a plastic mesh strainer (I use a silicone canning strainer).
- Refrigerate your kefir until cooled to 40 degrees or below.
- Grains will then need to be stored in a clean pint jar of fresh goat milk and kept in the refrigerator. Grains will need to be strained and milk replaced at least every 2 weeks. These grains are living organisms that need to be fed while not in use.
- I recommend making the amount of kefir you will need for a week at a time then let the grains rest between uses.
- Continuous use of the grains can cause them to die from overuse. They can be used for several consecutive batches but will need to rest after every 3 or 4 batches.
- Do not switch between goat and cow milk, or raw to pasteurized milk rapidly. These changes need to be made slowly adding a little bit of the new milk to the storage milk, then draining some milk off and adding more of the new milk. Sudden changes can damage the grains.
If you have any other questions please feel free to contact me.