We have a license to sell Raw Milk from our farm.  Our milk is bottled in glass, fresh from our grass based herd of Jersey’s and Holsteins.  Our milk is high in butterfat so it has a very full and sweet taste. 


Resources

Real Milk- The Campaign For Real Milk was founded by the Weston A. Price Foundation, they advocate for the consumption of clean, unpasteurized, whole milk, and additive-free organic dairy products.

Chris Kresser, L.Ac on the safety of Raw Milk- an informative article on the risks, benefits, and challenges of buying and consuming raw milk by this accomplished practitioner of functional and integrative medicine and licensed acupuncturist.

 


Spring Milk

For us, Spring’s arrival means the beginning of grass season. Cows fed on spring grasses make some of the richest milk there is. Because we graze our cows on rotating pastures our milk is boosted with vitamins and nutrients like higher levels of Vitamins A and D, omega-3’s, beta-carotene and conjugated linoleic acid…all of the good stuff. 


Kefir

I started making kefir a few years ago because my Aunt gave my Mom the culture or “grains” and my mom shared them with me.  I have grown to think of kefir as the people’s probitotic, it is the kind of food that people pass between each other like sourdough starters, and it is so easy to make with so many benefits that it really empowers people to make it for themselves, saving money and providing more beneficial bacteria and creating a real connection to food. 

The kefir needs to be “fed” to do its fermentation work.  Kefir “eats” lactose so milk or cream can be used to feed it.  The process is so simple; from us you will receive a quart of kefir that has already been “fed”.  Your first task is to leave this cultured milk out on your counter for 24 hrs. with a breathable top. I use a coffee filter and a rubber band but muslin or a cute hankie would work great and my mother does no more than keep the plastic cap on her bottle very loose.

*As an aside- in the summer the fermentation process could take as little as 12 hrs and depending on the temperature in your kitchen it could also be more like 48.  If mine is taking a long time to set up I heat my oven to 100 degrees and then turn it off as I place the kefir in to get a warm boost 

After 24 hrs the kefir will be set up, I judge this by holding the jar and tilting the jar to see how liquid or firm the kefir is.  Another way could be to put a spoon in.  Now the kefir is fermented, the lactose is digested and replaced by vital bacteria’s and yeasts….in other words it is ready to eat.  After this point it is wise to store the kefir in the refrigerator, slowing down any further fermentation. 

Enjoy your kefir as a drink or in a bowl with granola, fruit and honey, in a smoothie, as a topping or as part of a sauce.  The possibilities are endless and the best part is that as you are getting close to finishing your kefir you know that you can make more.

Before you finish your kefir I advise that you leave about 1 inch of kefir grains in the bottom of the jar and refill the rest of the jar with milk (all different types of milk work but I would avoid ultra-pasteurized milk and I would endorse drinking milk raw). Our milk would be perfect if you still have any left but store bought works too.  Leave this newly fed kefir out on the counter for 24 hrs with a breathable top, repeating from the beginning.

For a special treat I like to make cultured cream with my kefir starter— it’s decadent.  Great for topping soups and pies like crème fresh or eating with a spoon, it gets the consistency of Greek yogurt. 

I have also found that using half milk and half cream makes something that feels more like yogurt in its consistency.  It’s your kefir and you can experiment any way you like.

We don't sell kefir but, contact us if you have questions about where to get kefir grains or other questions about your kefir's process. 

Happy Fermenting!