Goat Kefir Grains
Raw goat milk kefir produced with grains is a fermented superfood offering superior digestibility and nutrient bioavailability compared to regular dairy or yogurt. Its unique composition provides a dense array of probiotics, vitamins, and anti-inflammatory compounds that support gut health, immunity, and metabolic function.
Enhanced Digestion and Nutrient Absorption
The fermentation process breaks down most lactose, making it easier to digest for those with dairy sensitivities, while increasing the bio-availability of B vitamins, calcium, and magnesium. Goat milk naturally contains A2 beta-casein protein and medium-chain fatty acids like capric and caprylic acid, which are less likely to trigger inflammatory responses and possess natural antimicrobial properties. Kefir contains 30–60+ strains of probiotics, including non-transient bacteria that survive digestion to actively rebuild the gut microbiota and reduce bloating or flatulence.Immune Support and Anti-Inflammatory Effects
Regular consumption helps boost the immune system by stimulating T-regulatory cells and increasing secretory IgA in the gut, which fights harmful microbes and carcinogens. Kefir exhibits anti-inflammatory properties that can help soothe conditions like eczema, arthritis, and IBS, while also acting as a "psychobiotic" to potentially alleviate anxiety and depression. Specific strains like Lactobacillus kefiri found only in kefir can inhibit dangerous bacteria such as H. pylori and E. coli.
Bone Health and Metabolic Benefits
Rich in calcium, vitamin K2, phosphorus, and vitamin D, kefir significantly improves bone mineral density and reduces the risk of osteoporosis. Studies suggest it helps manage blood sugar levels, lowers cholesterol, and improves triglycerides, thereby supporting heart health and reducing cardiovascular risks. Some research also indicates potential anti-cancer properties, with kefir extract showing efficacy in reducing cancer cell growth in animal and in vitro studies.
SHIPPING INFO
Sorry, product cannot be shipped due to FDA regulations
HOW TO MAKE KEFIR
- Take the grains from the fridge that have been stored in goat milk and strain them (using plastic mesh strainer) to remove the milk.
- Take a half gallon (or less) of cold goat milk and place the grains in the jar.
- Seal the jar and shake gently to mix the grains.
- After shaking loosen the cover slightly to vent the gasses that will build up within the jar during the fermentation process.
- Wrap the jar in a dark towel and place in a warm, dark cupboard.
- Check the jar every 12 hours to see if the milk has started to thicken.
- If milk has not started to thicken then seal the jar, shake again gently, loosen cover and wrap in towel again and leave for another 12 hours. This process usually takes about 24 hours but can be longer or shorter depending on the temperature in your house. Optimal temperature is about 72 degrees.
- Kefir is done when thickened and it pulls away from the bottom of the jar in what looks like a soft mass similar to a loose yogurt. It is also finished when you see the whey begin to separate from the milk.
- Strain the grains back out by using a plastic mesh strainer (I use a silicone canning strainer).
- Refrigerate your kefir until cooled to 40 degrees or below.
- Grains will then need to be stored in a clean pint jar of fresh goat milk and kept in the refrigerator. Grains will need to be strained and milk replaced at least every 2 weeks. These grains are living organisms that need to be fed while not in use.
- I recommend making the amount of kefir you will need for a week at a time then let the grains rest between uses.
- Continuous use of the grains can cause them to die from overuse. They can be used for several consecutive batches but will need to rest after every 3 or 4 batches.
- Do not switch between goat and cow milk, or raw to pasteurized milk rapidly. These changes need to be made slowly adding a little bit of the new milk to the storage milk, then draining some milk off and adding more of the new milk. Sudden changes can damage the grains.
If you have any other questions please feel free to contact me.