Kefir grains love, and thrive on, raw milk – be it from a cow, goat or even a donkey or camel. Raw milk is really the optimal way to consume milk, if you can find a reliable trustworthy local source. You will want to be sure that the cow is healthy, and the owner uses sanitary methods to ensure your milk is safe. Aside from the fact that an unconfined cow will produce healthier milk (less stress and issues like growth hormones, etc.), it also will likely taste better too. This milk will contain more enzymes and natural healthy bacteria of its own, the proteins have not been cooked and the fat has not been homogenized. These enzymes and bacteria are sensitive to heat and, unfortunately, destroyed during the pasteurization process. Raw milk also has the cream float to the top, which can be used to make butter, whipped cream, cream cheese, sour cream, etc. Homogenization is used to break up the fat globules unitl they are very fine, and unable to separate and rise to the top. This process uses a forceful spinning motion to break up the fat globules of milk by propelling them at high speeds against the sides of the container, bursting them into small pieces. The health impact of pasteurization and homogenization is a hot topic of debate and the subject of a great deal of current research. As far as we’re concerned, it only makes sense that milk, in its natural form, has more to offer and is better digested and tolerated. It also supports a more natural, more sanitary and less stressful environment for the cow, the farmer and the world at large. It also promotes local foods and respect for the animals and farms. We encourage you to read more about raw milk safety and FAQs at Raw Milk Facts.