Comments on: Homemade Kefir https://tastykitchen.com/recipes/homemade-ingredients/homemade-kefir/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: mommaof10 https://tastykitchen.com/recipes/homemade-ingredients/homemade-kefir/comment-page-1/#comment-51766 Wed, 05 Jan 2011 14:56:47 +0000 https://tastykitchen.com/recipes/?p=107756#comment-51766 We make kefir out of our Jersey’s raw milk. There is no need to heat it….or pasteurize it which is what the heating does…..that kills all of the beneficial bacteria that are already in the milk.

And if you’re using pasteurized milk, the beneficial bacteria are already dead…..that’s why it goes rancid rather than sour as raw milk does, as it ages…..so there’s no need to heat it. Bringing it to room temperature works just fine.

We put fresh raw milk in a 1/2 gallon canning jar, add the kefir culture and let sit for a day or 2, depending upon the temperature of the room. Make SURE you do not put the top on too tightly or it may explode as it cultures.

When done, we refrigerate and use in smoothies and baking. Kefir makes a great buttermilk substitute.

]]> By: erikalea https://tastykitchen.com/recipes/homemade-ingredients/homemade-kefir/comment-page-1/#comment-51747 Wed, 05 Jan 2011 05:24:19 +0000 https://tastykitchen.com/recipes/?p=107756#comment-51747 I’m putting this in the recipe box, as soon as my move is complete and my kitchen is back in order I would like to try this.

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