Ingredients

• 1/4-1/2 teaspoon Kefir Culture
• ½ to 1 gallon goat milk
• Optional: non-fat dry milk powder

Equipment

• Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
• Thermometer
• Measuring spoons
• Large mixing spoon

Note: Please be sure all equipment is sanitized before use.

Procedure

1. Heat milk to 180°F and hold for 30 minutes. This process results in a thicker-bodied kefir. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
2. Optional Step: Goat Milk Kefirhe best time to add milk powder (for thicker product) is during this part of the process, preferably when the milk is about 100°F.
3. Cool milk to 72-74°F and add kefir culture. General usage rate is 1/4 teaspoon per 1/2 gallon milk or 1/2 teaspoon  for 1 to 2 gallons milk. Stir culture in gently until dissolved.
4. Incubate at 72-74°F for approximately 12-16 hours.
5. Refrigerate.