My son and I love goat milk kefir, so it is a staple in our diet. We are a little sensitive to dairy but seem fine when we consume it in moderation and primarily focus on fermented dairy such as kefir and yogurt. We have had a raw goat milk source for over 2 years, but the goats have all been weened at this point. We we are searching out a new source and using store bought pasteurized goat milk in the meantime.
8 oz of Goat Milk, pasteurized
1 Tablespoon kefir grains
Date Prepared: October 15, 2017; 8:00 pm
Date Harvested: October 18, 2017; 2:00 pm
Length of Ferment: Almost 3 days (66 hours)
Since my son likes sour kefir, I let it go a little long and let him taste it to determine when he liked it and decided when it was finished fermenting. We have continued making subsequent batches but I periodically allow the grains to sit for 2-3 weeks in the milk on the counter to slow down the volume of kefir as we are not able to drink or give it away fast enough. When I do this, I discard that batch of milk kefir and keep the next batch.
At first, I thought I could use the kefir culture I purchased a year ago from Body Ecology. I realized that culture is not true kefir grains, so I sourced some from another fellow ferment student who graciously mailed me some of her extra grains. They arrived in a bag with goat milk and were ready to make kefir.
What Would I Do/Try Differently Next Time:
We will switch to raw goat milk when we find another source.
1 TBSP of Milk Kefir Grains.
Goat Milk ready to ferment and become kefir…
Straining the Kefir after fermenting for almost 3 days.