Making Kefir With Raw Milk

I have recently begun to make raw milk kefir which we use for fruit smoothies (with raw honey) and to make kefir cheese. Kefir has a fascinating and mysterious history and the origins of the unique live culture are unknown. With so many health benefits, it wouldn't even matter if raw milk kefir didn't taste good- but it does! Here is the method of making your own kefir:
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Ancient Fermented Milk Drink is Easy to Make at Home

Kefir has been around for so long that its exact origins have been lost in history. What is known is that kefir has been made and cultivated in the Caucasus mountains in what is now Russia and the Ukraine for over two thousand years. Kefir cultures were passed down in families and in tribes and denoted wealth. In the early 20th century, the Russian czar ordered one of the tribal leaders to hand over some of the kefir cultures (grains) and commercial production began.

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Making Raw Milk Yogurt the Easy Way

Now that we drink only raw milk, I enjoy making milk products from it: cheese, butter, sour cream, and yogurt. Making raw milk yogurt takes a bit of care to ensure all of the live enzymes and cultures don't get "cooked" in the process. But it is easy to make delicious raw milk yogurt in your own kitchen.
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How to Make Raw Milk Yogurt

Making yogurt from raw milk takes some care to ensure that the enzymes and probiotics that exist in the yogurt starter are preserved. In making traditional yogurt, the milk is often heated to over 180 degrees Fahrenheit. With raw milk yogurt, the heat should never exceed 110 degrees Fahrenheit.

Raw Milk Yogurt Ingredients
8 cups of fresh raw milk
Yogurt culture (you may purchase freeze dried starters at most health food stores or use 1/2 cup of active culture commercial yogurt, such as Activia)

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