1 quart raw goat’s or cow’s milk
1 packet kefir starter
Pour milk into quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12-48 hours, then transfer to refrigerator. A cupboard is an ideal place to ferment. The temperature range should be between 70 to 75 degrees. Kefir can last several months in the refrigerator and will become more sour over time.
Recipe courtesy of Jordan Rubin