How to Make Raw Goat Milk Kefir At Home

Adam Skrdla
Oct 29
2 min read

Updated: Oct 30

Bringing this nourishing, old-fashioned cultured dairy to life in your own kitchen is easier than it seems.

It doesn’t take any fancy equipment — just fresh milk, a clean jar, and a little patience. Chances are, you already have everything you need sitting in your kitchen right now for this recipe. This simple, yet complete guide will teach you how to make your own batch at home.

So let’s jump right in and get your first batch of creamy, tangy, probiotic-rich kefir started.

Kefir is one of the simplest fermented foods you can make at home—no fancy equipment, no special skills required. All you need is milk, kefir grains, and a jar. Once you start, your grains will keep making batch after batch for years to come.

Simple, Plain Goat's Milk Kefir Instructions, Using Live Grains

Ingredients

2 cups (480 ml) fresh goat milk (or cow milk works too)
1–2 tablespoons active kefir grains (from a friend, an acquaintance online, or even etsy)

Equipment

1 clean glass jar (pint or quart size)
A breathable cover (coffee filter, paper towel, or clean cloth + rubber band)
A plastic or wooden spoon (avoid metal long-term)
A fine-mesh plastic/metal strainer (I use metal and it has not harmed the process)

Instructions

Step 1: Combine milk and grains

Place kefir grains into the jar.
Pour in the milk. Stir gently to mix.

Step 2: Cover and ferment

Cover the jar with your breathable lid and secure it with a rubber band.
Leave the jar at room temperature (68–75°F is ideal).
Let it ferment for 12–36 hours. The longer it ferments, the tangier and thicker it will become. The cooler your kitchen, the longer it takes. NOTE: Keep across the kitchen from your sourdough. It is recommended that you keep different types of ferments spaced 4-5’ apart.

Step 3: Strain the kefir

After fermentation, the milk should smell pleasantly tangy and may have thickened slightly.
Pour it through a fine strainer into a clean jar, catching the grains.

Step 4: Enjoy and repeat

Your strained kefir is ready to drink! Refrigerate and enjoy within 1–2 weeks.
Place the kefir grains into a new jar of milk to start your next batch.

Tips for Recipe Success

Adjust the tang: Taste it after 12 hours. If you like it mild, stop there. For more tang and thickness, go up to 24 hours.
If it separates: Sometimes you’ll see curds and whey. Just stir gently before straining—it’s still good!
Take a break: If you need to pause, store grains in a small jar of milk in the fridge for up to a week.

Serving Ideas

Drink it plain and chilled, or with a little sweetener.
Mix with granola as you would yogurt (but this has 10x the probiotics).
Blend into smoothies with fruit and honey.
Using in homemade popsicles.
Use in place of buttermilk in baking recipes.
Stir into salad dressings or creamy sauces.
Second ferment it with your favorite fruit; My favorite is raspberries.