Simple instructions on how to activate inactive live kefir grains and why pasteurized milk works amazingly well to speed up the short revival process, even though raw milk is far superior in nutrition and digestion. Mail-order kefir seeds need TLC and a little time to set, to the point where they can ferment a gallon of milk in 24 hours. With raw milk, kefir seeds activate more slowly because they contain beneficial live probiotics. Once you’ve selected the milk you want to use to revive your kefir seeds, follow these steps to activate them quickly. One tricky thing about activating kefir seeds is that pasteurized, non-homogenized milk works best. Once the kernels get hard, it’s best to switch to pasteurized raw milk so you can make a lot of kefir from it. Raw milk also works, but kefir kernels take longer to reach their firmness. In short, by avoiding competition for dairy lactose, kefir culture can become stronger and more active. When pasteurized milk is used, the kefir culture has all the lactose. When the grains are properly curdled, they are ready to ferment a whole liter of milk in 12 to 24 hours. When consumed regularly, kefir from raw milk is nutritionally superior to kefir from pasteurized milk. Good milk bacteria compete with kefir culture for lactose in their diet. In fact, pasteurized milk is a dead food. It contains no beneficial probiotics that compete with the invigorating grains. Fortunately, after this second step, the milk has completely thickened and turned into kefir, which has the consistency of drinkable yogurt. Partially fermented milk from the previous steps can be used in kefir shakes.