How to Ferment Raw Milk

Only fresh, raw milk produces the beneficial bacteria that helps ferment kefir.

Kefir is a fermented drink made by culturing raw milk in a manner similar to yogurt. Kefir's taste, also redolent of yogurt, ranges from the mildly tart to piquant, and its consistency, which increases in tandem with the fermentation period, ranges from syruplike to pasty. Commercially produced kefir is commonly found in Southern Asia and the Middle East, and, more rarely, in specialty markets in the United States. As with any raw preparation, safety is of paramount importance. Always make kefir with clean hands and sterilized utensils and equipment.

Things You'll Need

• 1 pint jar with lid and rubber gasket
• 1 wooden spoon
• 1 tbsp. kefir culture
• 1 pint of fresh milk
• 1 airtight food-storage container
• Plastic colander
• Cheesecloth

Instructions

Kefir

1. Wash and boil one pint jar, its lid and rubber gasket and allow them to air dry. Also wash and boil one plastic spoon. Or, wash the jar, lid, gasket and spoon in a dishwasher with a sanitizer function. Add 1 tbsp. of kefir culture to the jar.

2. Fill the jar two-thirds full with fresh milk. Place the lid on the jar and tighten the screw cap over it.

3. Ferment the milk at room temperature for 12 hours for a slightly thickened, tangy kefir, similar to buttermilk. Let stand for 24 hours for a consistency similar to thin yogurt. Allow the kefir to ferment for 48 hours for a thick, sour, heavy drink.

4. Remove the kefir culture from the jar with a wooden spoon and place it in an airtight food-storage container. The kefir culture gelatinizes during fermentation, making it easy to remove. Cover the culture with milk, seal the container and set it aside in the refrigerator.

5. Stir the kefir well with a wooden spoon and strain into a sanitized jar through a plastic colander lined with a layer of cheesecloth. The kefir is finished at this point.

6. Reuse the kefir culture for continued fermentation, similar to a sourdough bread starter. After fermenting one pint of kefir, place the culture in a sanitized pint jar, cover with milk and ferment to the desired taste and consistency.

Variants

1. Ferment the kefir in the refrigerator (instead of at room temperature) for five days for an extra-thick consistency.

2. Double-ferment the kefir by allowing it to stand at room temperature for an additional 12 to 24 hours after the initial fermentation and straining. This produces an exceptionally sour and dense kefir.

3. Incorporate fresh chopped mint into kefir after fermentation. Mint, an ingredient commonly found in Middle Eastern variations of kefir, provides a pleasant contrast to the drink's sourness.

Tips & Warnings

• Do not use metallic utensils or kitchen equipment when making kefir. The acid in kefir leaches metal and transfers it to the drink.

References

• Seeds of Health: How to Make Kefir