From the kitchen
Goat's Milk Kefir
A tangy, probiotic-rich fermented drink.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 cups whole goat's milk, room temperature
- 2-3 tablespoons active kefir grains
- 1 tablespoon maple syrup or honey (optional)
Method
- Place the kefir grains in a clean glass jar and pour the goat's milk over them.
- Cover loosely with a breathable cloth or coffee filter secured with a rubber band — do not seal airtight.
- Let sit at room temperature, out of direct sunlight, for 24 hours, until slightly thickened and pleasantly sour.
- Strain out the kefir grains with a plastic or wood strainer (avoid metal) and reserve them for your next batch.
- Sweeten to taste if desired and refrigerate the finished kefir for up to one week.
Kitchen note
Goat's milk kefir ferments a little faster than cow's milk kefir, so check it at the 18-hour mark the first time.
Culinary Library
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