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    Home » Recipes » Superfoods

    Raw Kefir Recipe

    Published: May 14, 2025 · Modified: Jun 4, 2025 by Natalie Perry · This post may contain affiliate links · 1 Comment

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    Homemade raw kefir is a nutrient-dense, probiotic-rich drink that is super easy to make! Choose your raw milk, fresh from a local farm, or grab a vegan milk like full-fat coconut milk, and we'll show you how to make it with kefir grains, kefir starter, or even your probiotic supplement of choice! It takes 2 minutes to prep and 2 days to ferment- then enjoy!

    Raw Kefir fermenting in a mason jar covered with a cheese cloth on a plate with a wooden spoon. this …
    Jump to:
    • Ingredients
    • Different Ways to Make Kefir
    • How to Make Raw Kefir
    • Expert Tips
    • Raw Kefir FAQ's
    • More on Gut Health
    • Recipe
    • Comments

    In my opinion, when making kefir, using raw milk offers the most health benefits. It is packed with vitamins, minerals, and enzymes that benefit the digestive system.

    Pasteurized milk relies on heat that can destroy valuable enzymes and denature nutrients. Raw means that foods have not been heated over 115°F. It is believed that keeping temperatures below 115 preserves enzymes and nutrients.

    Fermenting food further improves the digestibility and absorbability of these nutrients and infuses the gut microbiome with probiotic cultures, or good bacteria.

    Improving gut health is one of the most valuable things you can do for your body! For more on gut health, check out: Colon Broom vs Metamucil vs Psyllium Husk, Best Probiotics for Histamine Intolerance, or Yakult vs Kefir: Probiotic Comparison.

    Ingredients

    Ingredients needed to make Raw Kefir.

    Raw Milk: Raw dairy or goat milk has many potential benefits. It also works well with probiotics and fermentation. For a dairy-free option, I also like to use full-fat coconut milk, cashew milk, or almond milk to make raw kefir.

    Kefir Grains or Kefir Starter: Using kefir grains will likely produce the most robust probiotic strains. However, kefir grains take some time and nurturing, including feeding and caring for them frequently. If you do not have access to kefir grains, a kefir starter works quite well and is extremely good for you. Learn more in our article: Kefir Starter vs Kefir Grains.

    Another option is to open a probiotic capsule into your milk. This is convenient and allows you to choose the strains that you want to populate your milk. This helps especially for those who have histamine intolerance and want to seek out probiotics for histamine intolerance.

    Hint: If you use a probiotic supplement, I have found that it works best if you get live cultures from probiotic brands that must be refrigerated.

    Different Ways to Make Kefir

    As previously mentioned, you have a choice of milk and a choice of starters. In the recipe below, I used a probiotic capsule. Kefir starter also works well. There is no difference in the method between these two options.

    However, if you use kefir grains, there is an extra step to strain out the grains once your kefir is ready, using a non-metal fine mesh strainer or cheese cloth/milk bag. Once you strain, preserve the grains. There are a few ways to do this. The best is to make a new batch by putting the grains into a new glass of milk.

    After straining your finished kefir, your grains are ready for their next batch—but how you care for them in between makes a big difference in their health and strength. Always place them directly into fresh milk right after straining. This keeps them well-fed and active, which is essential since kefir grains are living cultures that thrive on the natural sugars (lactose) in milk.

    If you're making raw kefir daily, just move the grains into a new clean jar with fresh milk, cover loosely, and let them ferment at room temperature. For short breaks (up to a week), store the grains in a small jar of fresh milk in the fridge. Replace the milk every 5–7 days to prevent them from starving.

    How to Make Raw Kefir

    A wooden spoon stirring the raw milk in a jar to make kefir.

    Step 1: Pour Milk into a glass jar. Add your kefir grains or starter and stir with a wooden or plastic spoon. Metal can deactivate the probiotics and hinder the process. Always use a wooden spoon to stir.

    Raw Kefir fermenting in a mason jar covered with a cheese cloth on a plate with a wooden spoon.

    Cover your raw kefir with a cheesecloth, milk bag, or paper bag and a rubber band. Do not put the metal lid back on your mason jar! Set your jar in a room-temperature area that is slightly warm for 24-48 hours. Then check it, stir again, and place it in the refrigerator for up to 7 days. It will show signs of slight thickening and possibly a little curdling and have a tangy taste similar to yogurt.

    Hint: Once your raw kefir is done fermenting, put it in the fridge! Unsweetened is best, in my opinion, but if you'd like, you can add some pure monk fruit to sweeten and even some fruit. However, adding raw honey or maple syrup can counteract the positive benefits of probiotics due to their antibiotic properties.

    Expert Tips

    Placing your raw kefir on top of the fridge can work, especially if it is cold out. The fridge top is slightly warm and may help support fermentation. Find a place in your home that is warm but not too hot.

    If you have an Instant Pot with a yogurt setting, this may help speed the process slightly! Add the trivet and a cup of water to the basin and leave it there for 8-24 hours. The longer you leave it, the tangier it will be.

    Raw Kefir FAQ's

    What is the difference between raw kefir and kefir?

    Raw kefir is fermented milk made from unpasteurized milk. To be considered raw, the contents cannot be heated higher than 115°F

    How much raw kefir should I drink per day?

    Some people take a sip or two of raw kefir in the morning before breakfast and a sip or two in the evening before bed. Others drink a glass (8oz) 1-2 times daily. This recommendation varies widely depending on your gut health needs.

    Raw Kefir fermenting in a mason jar covered with a cheese cloth on a plate with a wooden spoon.

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    Love this Raw Kefir Recipe? Let us know how it went in the comments 👇and give it a 🌟 review! Don't forget to subscribe for all the latest healthy recipes!

    Recipe

    Raw Kefir fermenting in a mason jar covered with a cheese cloth on a plate with a wooden spoon.

    Raw Kefir Recipe

    Natalie Perry
    Raw Kefir is a nutritious drink packed with healthy fats and probiotics that is really easy to make! Grab a mason jar, cheesecloth, and wooden spoon, and in two minutes or less, your prep is done! Wait 24-48 hours, and you'll have some tangy goodness ready to populate your microbiome with good bacteria! Add to a smoothie or simply drink it straight for all the probiotic-rich goodness.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Fermenting Time 2 days d
    Total Time 2 days d 2 minutes mins
    Course Breakfast, Drinks
    Servings 2
    Calories 142 kcal

    Equipment

    • 1 mason jar no lid
    • 1 Wooden spoon non-metal spoon
    • 1 cheesecloth or milk bag

    Ingredients
      

    • 16 oz raw milk can use dairy, goat milk, or vegan milk like full fat coconut milk
    • ½ teaspoon kefir starter can use kefir grains or break open a live probiotic capsule
    Get Recipe Ingredients

    Instructions
     

    • Pour milk into a glass jar. Add kefir starter or grains.
    • Stir with a non-metal spoon. Cover with a cheesecloth and secure. Do not use a metal lid.
    • Place in a dark, dry area that is slightly warm. Top of the fridge may work. Let sit for 24-48 hours. Check and stir. It should have a tangy taste and slightly thickened.
      **If you are using kefir grains, strain your grains through a cheesecloth or non-metal fine mesh strainer.
    • Once it has fermented to your satisfaction, place it in the refrigerator for up to 7 days.

    Video

    Notes

    *Never use metal, as the metal may deactivate the probiotic cultures. 
    *If using a probiotic capsule, find live probiotics in the refrigerated section.
    *If using kefir grains, be sure to strain them out and place them back in a fresh jar of milk to ferment the next batch. If you are unable to do this, place them in a fresh cup of milk and place them in the refrigerator for 5-7 days to keep them active. 
    *Do not sweeten with honey, agave, or maple syrup as these natural sweeteners have antibiotic properties. 

    Nutrition

    Calories: 142kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 5gCholesterol: 28mgSodium: 118mgSugar: 11gVitamin A: 465IUCalcium: 283mg
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Natalie says

      May 27, 2025 at 10:26 pm

      5 stars
      My family loves this!

      Reply
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    Hello there! My name is Natalie. My passion is creating and sharing healthy recipes, tips, and affirmations for a healthy mind and body. I am a wife, mom, certified holistic nutrition specialist, hypnotherapist, reiki master, and healthy food blogger! I enjoy learning, creating, and sharing healthy recipes that the whole family will love.

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