Homemade Kefir

Homemade Kefir is well worth your effort and contains all natural ingredients.

Place two tablespoons of milk Kefir grains in 1 quart of raw cow, goat, or sheep milk.

Place on top of your refrigerator for 24-48 hours in wide mouth canning jars.

Cover with cheese cloth. Place a rubber band around the top to secure your cloth.

After your Keefir is done. Remove grains and place in refrigerator. You may begin the process again or save grains until you are ready for your next batch.

Add 2 cups or 1 package of frozen raspberries (or fruit of choice) and  ¼ cup of maple syrup to the Kefir.

Blend in blender. Chill in covered glass containers.

Give it a shake prior ro serving.

If your worried about bacteria from raw milk, you can heat it to 160* for three minutes. This does not pasteurize it but kills bacteria.

Kefir grains should be lightly rinsed in cool water every few days. You can freeze Keefer grains to share with friends. You will need approximately 2 tablespoons of Kefir grains per quart of raw milk.

Freeze Freshly Picked Berries Place parchment paper on a cookie sheet. Cover with freshly picked berries. Place in your freezer until frozen. Then simple transfer to a Mason Jar or covered glass container. This prevents fruit from sticking together.

Recipe from the kitchen of C.A. Bresin