First, make sure that all of your kitchen tools are VERY clean. Any unwanted bacteria will proliferate and ruin your Kefir.

Pour the milk into a clean container that will hold a quart of milk.

Add in the powder Kefir culture and stir until dissolved.

Place lid on the jar, but do not tighten. You want to keep critters out but also allow for fermentation gas to escape.

Cover the container with a cloth, sunlight can destroy the beneficial bacteria.

Let sit in a low traffic area that won’t be exposed to a lot of heat or temperature fluctuations.

Allow to ferment for 12-36 hours depending on the level of sour you like. I find mine is perfect at around 24 hours.

Once the raw milk kefir ready, move it to the fridge.

Now that you have made your initial batch, you can keep making it every week using a small amount of your Kefir. Simply save one cup of the Kefir and add it to another quart of milk. Repeat the fermentation process. So easy to make Raw Milk Kefir!

Note: It is not recommended to make kefir using ultra-pasteurized milk as the high heat treatment during the pasteurization process significantly damages the milk proteins and enzymes, making it difficult for the kefir culture to properly ferment and resulting in a poor quality kefir product; most experts advise using regular pasteurized milk instead.