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About Our Raw Kefir and Goatgirt

Our kefir is made from rich premium raw Guernsey goat milk using our proprietary kefir process. We call it "EAD Live" - a culture made with several different live kefir grains from Germany, Russia, the US and Australia. None of the commercially available cultures have the right characteristics to produce a rich, smooth and evenly cultured goat milk on their own. It took a lot of time and experimentation to get the right results.


We add the "EAD Live" culture to our raw milk immediately after milking, when the milk is most active. Because our cultured milk is so active, it needs to be refrigerated, otherwise it will quickly wake up and keep fermenting. The kefir's shelf life is over 2-3 months if it is kept cold. We do not add sweeteners, thickeners, or coloring... only raw goat milk and the "EAD Live" culture.

How is Our Kefir Different from Other Commercially Available Kefirs?

Manufactured kefirs have only a few strains of bacteria and do not provide the strength or variety of bacteria and yeasts obtained from using kefir grains. Manufactured kefirs are made by adding just a few strains of bacteria back into pasteurized milk. As with home-made kefirs made using grains, we get 40 to 50 different bacteria strains and yeasts that give us the strongest probiotic available from any milk. This is a result of our Guernsey goats and the high butter fat content in the 5 to 6 percent range.

What is the Difference Between Our Kefir and Goatgirt?

Both of them are made from milk straight from our goats, which is normally just over 90 degrees Fahrenheit.

Our kefir process is at room temperature for at least 48 hours (5 days in the winter). It results in a strong "sour" cultured raw goat milk which is normal for milk kefirs.

Our Goatgirt is kept at 90 degrees during processing. It is cultured faster and results in a milder tasting, thicker, and less sour cultured raw goat milk.

No added sweeteners, no added thickeners, no color agents... only raw milk and live culture.

If you are not used to the strong taste of kefir, you may prefer to start with Goatgirt first.

What are the Health Benefits of Kefir?

Kefir is an active product cultured from 40 to 50 different probiotic bacteria and yeasts. It is a naturally sour cultured milk that is rich in probiotics and has many health benefits including its antibacterial properties from the Lactobacillus Pylori probiotic and Kefirin extract that are unique to milk kefirs. These inhibit the growth of Salmonella, Helicobacter Pylori, E Coli and other pathogens.

Kefir can boost your immune response and provide a wealth of nutritional value, as well as some proven health benefits such as help with cancer, asthma, allergies, osteoporosis, IBS, and lactose intolerance.

Tips for New Raw Cultured Milk Users

Kefir and Goatgirt are live cultured milk products and will continue to ferment and culture if left at room temperature, causing them to become more sour and expand, and possibly separate.

It is normal for kefir to separate. Shake it before using it. We recommend that you store our products in a cold refrigerator at 38 degrees or below.

More Information About Kefir

  1. ”What is the difference Between Yogurt and Kefir” on the Cultures for Health website: https://www.culturesforhealth.com/difference-between-yogurt-kefir
  2. “9 Evidence Based Health Benefits of Kefir” on the Authority Nutrition website: https://authoritynutrition.com/9-health-benefits-of-kefir
  3. “Antimicrobial and Healing Activity of Kefir and Kefiran Extract." This is just one reference in the Authority Nutrition article (ref#10) that is listed on the NCBI National Center for Biotech Info on the NIH.gov website: https://www.ncbi.nlm.nih.gov/pubmed/15848295