We milked goats since 1999 and at some point over the years began making Kefir with the milk. We used 4 quarts of raw goat’s milk to culture Kefir grains. I had a method of rotating the jars because I milked every day and put the freshest milk with grains in the back of the fridge. The jar in the front position was taken from the fridge and put on the counter to ferment for 24 hours. The kefir slightly separated after 24 hours on the counter and had a very tangy fizz to it. Ahhhh- just right!
Sadly, in the fall of 2016 we sold our dairy goats and gave away our kefir grains. The happy ending to this tale is that we will be enjoying water kefir beverages by the fall of 2017!