You can use either raw or pasteurized milk to make Kefiili. However, there is some danger in using raw milk, because the Kefir bacteria have to fight off the natural raw milk bacteria, and sometimes the raw milk bacteria end up changing the taste of the Kefir. Some people have reported their Kefir changing texture or taste as a result.

Now, this isn't necessarily a bad thing. It's kind of fun to see what new microbes get introduced, and see how it changes the ferment. It all depends on what you like. But if you LIKE the taste of your current kefir, at least keep some aside in case it changes in a way you don't like.

At any rate, when you get new grains, it may be safer to use pasteurized milk until they are good and strong. Also, when you transfer the grains to new milk, add a little of the already-kefired milk too, go give them a head start on killing any existing bacteria in the milk and to provide a good growing environment.

 

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