Raw kefir is a fermented drink made from raw milk. At Raw Farm, for example, whole raw kefir is made by culturing raw milk with 12 specialized bacteria colonies, in addition to the bio-diverse colonies of beneficial bacteria naturally found in raw milk. It is then cultured (fermented) for 36-48 hours to achieve a pH of approximately 3.8. Raw kefir contains special prebiotics that feed and protect gut bacteria, making it a super probiotic. It is also a nutritional powerhouse, alive with fully active enzymes and a diversity of probiotic bacteria, a broad spectrum of naturally occurring essential amino acids, OMEGA-3 fatty acids, protein, metabolically available vitamins, minerals, and antioxidants. Raw kefir can be consumed on its own or used in combination with other foods, such as in a raw kefir smoothie or as a substitute for sour cream or buttermilk in recipes. Making your own raw milk kefir at home is also possible using live kefir grains and organic, raw whole milk.