Something different today in this post. I have been wondering what might be the healthiest way to sweeten my Kefir Smoothie. This inner conflict started after a reader posted an excellent comment about my Strawberry Kefir Smoothie and what I used to sweeten it with. If you have not read the post and the comments, you can have a look here http://kefirgrains.info/?p=843#comments. The post should open in its own window keeping you here. Anyhow the comments are over my use of Splenda. Up until then I have been using Splenda (sometimes) as a sweetener. Been selling all my friends on its benefits of no calories etc. They say it is not a chemical and not sugar. I suppose it is too good to be true. Anyhow after reading a few paragraphs by the famous doctor on the “not so good things about Splenda”, my main turn off was the part where the Doctor states that 1/2 the good bacteria in your gut is killed off when you use Splenda. Well that right there defeats what I am trying to do here by increasing the good bacteria in my gut so that’s it for Splenda and Kefir Maker.
Today I went out and bought some Stevia. A natural leaf product that sweetens. Well I must say one sachell does not equal 2 teaspoons of sugar and not as sweet as tasting as Splenda. Also it does not taste so great on cereal. Anyhow, it has its place and is more to nature than Splenda so now I use it in my teas when I feel like sweet. The Stevia gave my test smoothie some sweetness I could live with.
This led me to my post today. Just what is the better for you if there is no way you can do without some sort of sweetening. I have a friend that has to have something to sweeten his Kefir smoothie. If Splenda and all the chemical sweeteners are toxic and Stevia does not do it for you, is sugar or brown sugar better or worse for you than Splenda might ever be? A reader has suggested sweetening with fruits like frozen mango. I will have to give this a try. So I wonder on this question; if one is already drinking a cup of good bacteria every day via Kefir Milk, what harm can a tablespoon of sugar do you once in a while? Anyhow I would love to read some comments on what my readers use to sweeten your Kefir Smoothie or other things.
Cheers, Kefir Maker
Well today is day 5 since I stopped drinking my daily cup of Kefir Milk and I can tell you that I will be starting back up first thing in the morning. It hit me around lunch time that I was once again starting to crave sweet things and actually bought fudge. I justified it in my head at the time but later on I realized that I have not eaten fudge since starting my Kefir program approximately 560 days ago. So for me, the proof is in the pudding or should I say, the fudge! If you cannot control your cravings for sweets, then kefir Milk is for you, as for I. Cheers, Kefir Maker
As I work on my writeup about my health over these many months I decided to get back into my experimenting with my Kefir drink. Tonight I wanted something quick an simple. I always have some Kefir milk in the fridge so I can have the choice of a fresh fizzy one from the new batch or a creamier cold one from the fridge. So here is the recipe…..
In Blender combine:
1.5 cups of ready to drink Kefir Milk (freshly strained or from the running batch)
6 ice cubes
Sweetener: If you want sweet then try honey or Splenda. Tonight I used some Splenda. Anything but sugar and chemicals.
That’s it. One could go more and add a banana or fruit or anything you want but I wanted a simple Iced Kefir Milk and yum, that is what I got.
My next one gets the strawberries…
Cheers! Kefir Maker
P.S. Since I posted this I have found out that Splenda may not be the best thing to be using as a sweetener. Please see the comments below and come to your own conclusions.
Fizzy Kefir Milk
Sometimes I like to drink my morning or afternoon milk Kefir drink fizzy instead of creamy or flat. Not just because of the great taste anyway, but because of the actual FIZZ.
Because of my medical problems. sometimes I wake up in the morning with air trapped in my stomach. This causes an awful feeling because you want to burp but cannot find the release. After trying for an hour or so I can usually get the air out. Yea, I know – quite gross and not great for having a social life ha ha. Anyhow I find when I get like this if I make my Kefir *fizz*, then drink it, the fizzy Kefir will cause the trapped air to release quite fast and all at once. With all humour aside, what a great feeling when that release comes. Now you ask; “what about just drinking a fizzy drink or a pop or beer?”. Well for some reason the fizz in the Kefir drink does it a lot better than a pop and much better health wise for my situation in the least. If you have trapped air in your stomach try the fizzy side of Kefir milk. Some store bought Russian Kefir milk comes fizzy for those that cannot make their own Kefir milk.
Cheers, Kefir Maker
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First thing I did was free myself from the clock. There is NO exact time when your Kefir milk will be ready. I can tell by looking at the separation of curds from whey when the drink is ready. Some days I leave the grains in over two nights. The most I have let them ferment is about 52 hours. It is said the longer you can ferment the greater the folic acid and other goodies that come with drinking Kefir milk. I would not go past 72 hours though as there will be nothing left for the family of Kefir grain bacteria to eat. You can also create the same effect by letting the strained Kefir milk sit on the counter rather than putting in the fridge. You can leave it much longer as there are no grains to feed, only Kefir milk to ferment more. When I want fiz I will leave the grains in as long as I can.
Twitter: I am going to see if Twitter will allow me to keep you updated in a more timely way. It is hard to blog each day as my schedule is taken up with a lot of other things other than drinking Kefir milk then writing about it right away. But I could find time to send up a few words via my phone letting you know about my Kefir batch of the day. I will give it a try. I believe I am called @KefirMaker if you are looking to follow someone interesting like myself ha ha. Here are some actual Twitter Links to yours truly…
Follow @KefirMaker
Cheers and Good Health! Kefir Maker.
Before I give you the reasons for my choice, be it known that I did not try 100% fresh cow milk or 100% fresh goat milk as those are the two milks that apparently make the best Kefir Milk drink. My choice is limited because I am home bound and depend on the local stores for my supply of milk. The only two choices I have are Homogenized Whole Cow Milk or Whole Goat Milk. Anything less than whole such as skimmed does not work well as the Kefir Grains need the fat content to survive. Feed them skimmed milk and they will slowly starve to death.
So for my usual daily Kefir Milk drink made with Goat milk I switched to cow milk for 15 days. I wanted to give my Kefir Grains some time to adjust to the new milk. It seemed to take about 5 days for the taste to improve. What I noticed right away was the smoothness was not there and I did not like the taste so much. Maybe if I went longer I would get used to it but being I know that Goat Milk is better for your digestive system, my mind was always on the Goat Milk. So it is Goat Milk for me. I must say though when I used to buy my Kefir Milk, (I forget the company that makes it now in Quebec), it was made from Cow Milk but trying to get it to taste as good as theirs was impossible and being the daily cost was too much for me, I now have my own good taste and fizz. Also you can make smoothies with your Kefir Milk. As far as I know the benefits are the same, Cow or Goat milk. I choose Goat Milk.
I will talk soon about how I feel and any more benefits I have noticed since my last post a few months ago when I post next.
Cheers, Kefir Maker
Well it has been just over a year now since I started drinking Kefir Milk and have tried a variety of different ways of making the Kefir Milk. for a single person that want to consume from 1/2 cup to 1 cup per day I have narrowed down the daily chore of making Kefir Milk to an art heh! Each morning I create my batch usually before noon. I have a small jar with lid that would hold about 2 cups of liquid. In it is a cup of Goat milk with the Kefir Grains floating in it since the day before. I strain out the Kefir Grains and the Kefir Milk is ready now to drink or be put in the fridge till later. Depending on how I feel, I will either drink 1/2 right there while it is frothy and fizzy and pour the other half of the Kefir Milk into a jar I keep in the fridge which has previous days Kefir Milk in it. Remember strained Kefir Milk will last a long time in the fridge. The longer it sits the better yet it gets for you. Then I start the whole process over again. If you do not know what my process is then you better have a look at my video to get an idea of the cycle I talk of. You can also go here to see the process in still pics. Enjoy and Heal – Kefir Maker
I was asked this a few times so thought I would post my thoughts…
The Kefir Grains A.K.A. Tibetan Mushrooms need to consume milk fat to do their thing. Feeding them Skim Milk is slowly starving them to death while getting a lousy Kefir drink at the same time. You must use Whole milk, Goat or Cow. One way around this is to make your Kefir drink using skim milk but only use the Kefir Grains once then put them back into whole milk. Then you could use another healthy batch and repeat. I have not tried this so your on your own there. Just remember if you use the same Kefir Grains over and over using skim milk then you will kill them eventually. Cheers, Kefir Maker.
Someone emailed me to ask if they could make Kefir Milk using Almond Milk and the Milk Kefir Grains.
Answer:
The instructions are the same for making Kefir Milk. Put the liquid to be fermented in a clean jar with the grains, leave for 24 – 36 hours, strain out grains and drink. The only big difference is that the grains won’t grow in non-dairy milk unless there is enough fat content. Best thing is to try it with part of your batch, this way you always have a second health batch when experimenting. If your grains start to increase then you will know they are getting enough food.
Cheers Kefir Maker
What’s in a name anyhow. Kefir Grains or Tibetan Milk Mushrooms?
I seem to have have acquired a relationship with my Kefir Grains over the past months because of the help they are giving me and relate to them more by what I believe to be their true name; “Tibetan Milk Mushrooms“. I mentioned this a few times in previous blog postings. Whether the Tibetans discovered how to put together this amazing group of bacteria together or not, I feel the word “Kefir”, meaning “fizzy”, does not do this complex of bacteria and yeast justice. To refresh myself of this complex; the bacterial strains Streptococcus thermophilus and Lactobacilllus bulgaricus, work together and transform milk into the fizzy drink we call Kefir Milk. The thirty or so strains of bacteria and yeast found in the Tibetan Milk Mushroom Grain, (AKA the Kefir Grain), band together to form a complex ecology capable of digesting almost any food source and fending off harmful pathogens. The microbes of the Tibetan Mushroom even provide themselves with little homes in the form of grains that are composed of a polysaccharide matrix. So in my books anyhow, the Tibetan “Milk” Mushroom creates the fizzy milk drink we call Kefir Milk which I continue to consume every day.
Cheers – Kefir Maker
On Indigestion and Acid Reflux:
One of the health problems that drove me to drinking Kefir Milk was the chronic indigestion or acid reflux that I was experiencing. It used to get so bad that I thought the burning sensation was actually my heart and not coming from my stomach. There were times when I had to actually force myself to be sick in the toilet in hopes that the burning feeling would go away. Eventually my doctor prescribed for me a medication called Pariet which helped control this horrible feeling. About 4 months ago I decided to stop taking this medication to see if the Kefir Milk was helping me in that department. After two days off the medication the burning feelings started to come back forcing me to continue with the medication. Up until that time I was feeling many benefits from drinking Kefir Milk as you can see by my previous posts, but I was still stuck with the indigestion. I decided to stay on my daily Kefir drink and give it another try just before Christmas. Well I stopped the medication again on the 13th and it has now been 4 days, (keeping my fingers crossed), and the indigestion has still not returned. I have never been able to stop taking Pariet for more than 2 days in the past. Today I have broken the record and feel that all my consumption of Probiotic Microbes have finally given me back some balance in my digestion system.
On Constipation:
The second most important change that I am fully aware of now is being able to have a decent bowel movement without having to take laxatives. Between drinking Kefir Milk and increasing my fiber intake, all I can report now after 233 days is; More Positive Results!
There was a time back a few months ago I nearly gave up on drinking my Kefir milk but in the back of my mind I knew I had to be persistent and keep at it for at least one year. If there was no changes after then I was going to end it. Well I am not ending it now and hope whomever reads this does not give up on their plans for better health. It does not happen overnight, but it will happen.
On Sugar Cravings:
Last week I decided to buy myself a Caramilk bar. It had been some time now since I had thought about indulging myself. Rather than consuming it in about 1 minute, I took my time and enjoyed it. My addiction to sugar had gone once and for all. I also found that I did not get the same pleasure out of eating the Caramilk bar that I once had. I do remember the naughty pleasure it once gave me. Based on my earlier blogs on the sugar cravings I used to have before starting Kefir Milk, I find this a great example of how my digestive system has become balanced between the good bacteria and the bad thanks to the magic of Kefir Grains.
On Liver Disease:
I am now planning on getting involved with some additional herbs and natural drugs in order to fight my liver disease. Drinking Kefir Milk in order to gain the power of the probiotics was just the beginning. Because of these great results I am going to be changing my diet to a low fat, low protein, low calorie, high fibre diet which is going to consist of whole grains, beans and greens etc. I am determined to cure my liver from the virus that has invaded me and now even more determined since the results of drinking Kefir Milk has had on me. I hope to see my Thumb up one day. For now I cannot say.
I am going to be sharing my diet plans, and the supplements that I have chosen with my Kefir diet soon. This past few months I have been doing extensive research and cross referencing medical websites, weeding out the nonsense from proven facts and reading other peoples’ experiences fighting the same disease using natural remedies to their fullest potential. If it were not for other peoples’ great experiences with Kefir Grains, I would not be blogging about any of this here today.
Cheers, Kefir Maker
I have decided to switch from Whole Goat Milk to Whole Cow milk for my daily cup of Kefir Milk. We know Goat Milk is easier for our digestive system to digest than Cow milk but other than that, I cannot find anything that makes one better than the other for the Kefir Grains probiotic result; Kefir Milk. The only difference so far is Cow milk is easier on the budget. I will stay on Cow Milk for the next few months and if I notice any differences on its health benefits I will let you know.
Kefir Maker
Glass of Kefir Milk
Well it has been about 196 days since I started making and drinking Kefir Milk and have done much experimenting when it comes to the laxative effects I can get. Because I take medications that cause me to seize up inside I am always trying to find “that” relief without having to reply on Senekot products. I find that if I ferment the whole milk, (I use Goat Milk), with the Kefir Grains for the minimum time, (12 – 16 hours depending on the ambient temperature), I get much better laxative results than if I ferment for 24 +. Another thing I find is by drinking the Kefir Milk right away rather than letting it go into secondary fermentation also adds to the effect. In one of my previous blog posts where I talk about Rotating a Single Cup of Kefir, that is the procedure I have stayed with till now.
One important thing I found is you also need balance in the tummy. Too much of the good bacteria is not good as there is nothing for them to feed on so it is important that other diet considerations be taken. I tend to drink my Kefir milk mid morning or noon. After that I ALWAYS include Broccoli in my diet and a bit of sugar here and there. I try to include broccoli or asparagus daily. Anything that is Green and powerful. At my age it is no longer about how it tastes but is is helping me.
While on the sugar subject; the craving I used to have are completely gone. No more having to get up a few times at night to eat ice cream or another Caramilk bar. I have had ice cream twice in about 6 weeks. I justify this with my balance theory.
As far as my liver problems, my viral count seems to be steady and is not getting any worse. I don’t know yet if this is because of the Kefir Milk intake or not and I won’t really be able to know more about this for at least a year. I have read that another person cured themselves of liver problems using Kefir Grains in two years so that is my ultimate goal.
Kefir Maker
Separating Kefir Grains
If you are a single person and just want to have your daily shot of Kefir Milk per day without the hassles of Secondary Fermenting or worrying about storage then the one cup method is probably best for you. I have tried this for a week myself and actually like the taste of the Kefir Milk right after it has been strained from the Kefir Grains. (I must admit I like it every way). Making one cup of Kefir Milk per day is very easy. Have your strainer ready but instead of straining into your bowl you can strain right into the drinking cup if it is big enough. If you don’t have a wide enough cup then use the bowl first. As you can see my cup here on the left is just a tiny bit small but I got most of it.
Procedure:
Assuming you have enough Kefir Grains to make 1 cup of Kefir Milk, (at least a tablespoon of Live Kefir Grains), add 1 cup of Goat or Cow milk to your Grains. Let sit until the next day on your counter then strain and drink. The taste is something else. Very creamy, not sourish but more sweet and a hint of a fizz. Just AWESOME!
The next day, after the separation I leave my strained but not rinsed Kefir Grains in the strainer sitting on top of some paper towels. I then go ahead and clean out the jar used to make the batch. If you have a clean jar on standby then do it that way. I don’t like lots of dishes so I would rather wash right then. Add your Kefir Grains back into the cleaned cool jar then add the milk cover the top then leave on counter till tomorrow. Now either drink your today’s batch right away if you have not already done so or cover and put in the fridge for an hour or so to cool then drink it. Either way you are getting all the health benefits the Kefir Milk can give you.
And yes, within a few days you will have enough Kefir Grains to make two cups so either expand to more than 1 cup, (see all my other blogs below this one) , or eat a few to bring them back down to the amount you find work the best for you.
Ready to pour milk on the Kefir Grains and finish drinking today's batch of Kefir Milk - YUM!
Well here I am making batch #115 today and realized that is has been 115 days (4 months) since I started drinking Kefir Milk for my health. I average a full 8 ounce cup per day. Every week I eat about a tablespoon of the Kefir Grains know also as Tibetan Mushrooms. The first month I drank 3 cups per day and found it made me a bit constipated so after trying different amounts I have found the perfect amount for me; 1 cup. I also have a good system in place now and have been topping up the jug in the Fridge for the last 2 months which never has less than 1/2 a liter in it. This keeps it well fermented. You can read more about that in my previous posts.
So how do I feel?
Sugar Cravings are at a minimum. I actually bought a Caramilk bar a few days ago as a treat and not because I had to. I actually enjoyed eating it and once completed did not feel like having another three like I used to. I find I have less gas in my stomach and going to the washroom is much easier than before. I noticed that change about 5 days ago. I can see things are not changing over night and it may take up to a year before some of my other health problems subside. I am definitely going to continue with my one cup a day of Kefir Milk made with Live Kefir Grains in Goat Milk.
I was asked my someone how to make your Kefir Milk fizzy like the commercial brand Liberte. Funny I would be asked that because that is what I used to drink before I decided to make my own and one of my own goals was to make mine as close I could to theirs when it came to fizz. From what I have figured out the fizz slowly builds up in the commercial brand because it is well sealed before shipment. They also have expiry dates on the containers. If you seal your own Kefir Milk up in its container for a week or so in the fridge then open it, it will have the same fizzy effect of the commercial brand. It is just the natural build up of released gases while the Kefir Milk slowly ferments in your fridge. Once you take the sealed lid off the commercial brand the fizz is gone. It is all about sealing it up. That is the trick. You can have you daily batch going and one batch that sits aside in the fridge who’s only purpose is for you to open each week to appreciate the sparkly fizz. Yum!
Hot
Well unless you have the benefit of an air conditioned area that stays at a constant 20 – 23 degrees centigrade your 12, 24, 48 hour Kefir Milk batches that I talk about earlier are not going to follow the same time line very well. Being the temperature has been a lot warmer lately I have had to adjust the fermentation time. Using my usual amount of Kefir Grains (approx 2 level Tbs Kefir Grains per 1 cup of milk), I am finding that my 24 hour Kefir is ready in 12 – 14 hours. If you are getting too much Kefir Milk then just cut back on the amount you are making and eat the extra Kefir Grains. They grow back fast. Remember Kefir Milk keeps for a very long time in or out of the fridge. So if you have a place to store it then there is no problems. Seal the container if storing in the fridge. If storing in the ambient (warm) temperature then make sure the fermenting gasses can escape.
Currently I am making 1 1/2 cups per day of Kefir Milk and once ready I add it into the jug with the previous made Kefir Milk then place back in the fridge. It is always ready to drink, fizzy and refreshing. After 4 weeks or so I will start to pour the daily Kefir Milk into a new Jar and leave on the counter to Secondary Ferment. Each day I will add to the counter jar and drink from the fridge jug. By the time the fridge jug is empty I will discard or clean out completely then take the counter milk and pour into the new jug and place in the fridge sealed. Now each day after this I will add the newly made Kefir Milk directly into the fridge Kefir Milk. In about a month I will start the procedure over again in order to clean out the fridge jug.
Doing it this way gives you the benefit of secondary fermentation on the counter for 4 or 5 days before putting in the fridge.
For a simple change I thought I would try this;
1.5 cup of Kefir Milk
.75 cup rinsed sliced strawberries (can be frozen)
1/2 banana (eat the other half)
10 ice cubes
Sweetner – I used Splenda
1/4 tsp real vanilla (optional)
Now blend that all together and drink it.
Yum!
I suppose the fist thing you are thinking is that I mean; “Chew your Kefir Grains”? – No I mean; “Chew your Kefir Milk”.
Some people when drinking their Kefir Milk will drink it like a glass of water. Nothing wrong with that, but what you want to do is chew at least part of your Kefir Milk, preferably the first part. This allows your Kefir Milk to mix with the saliva in your mouth allowing your body to absorb the nutrients in your Kefir Drink faster. Also if you keep your Kefir Milk in the fridge it will bring it up to body temperature allowing the same nutrients to be released faster. You do not have to do this with the whole glass because drinking Kefir Milk any way is going to be nutritious for you. But if you chew at least a few mouthfuls before gulping the tasty drink down, then it will add to the overall healing power of the Kefir drink. I suppose this could be considered being a bit picky but it is all about healing and enjoying at the same time.
Cheers!
What do I do with the Kefir Grains? – A 7 day break
Batch 64 and Previous Batches
Well I have started batch 64 and still do not crave sweets like I did. My stomach feels more at rest than it used to feel and is having less problems with indigestion. I am also having to take less laxatives so I think it is time to take a break from drinking Kefir Milk daily. What do I do with my Kefir Grains? I am planning to break for 7 days. I have read that this is good for your body and I have read quite a few opinions on how long one should take a break for. A common break is drink for 20 days and off for 10. From what I know about digestion is that it takes 4 days for things to fully work their way through you. I have decided I will take a 7 day break to let my body adjust to all the new bacteria that has been pouring into it this past 60 days. Seven days also works perfect for the Kefir Grains as they will not have started to go to sleep yet and will not have to bring them out of dormancy. Also 7 days is the maximum I would want my Kefir Grains to go without at least a change of milk. So my next batch will be made the same way but this time I will put the jar in the fridge for 7 days instead of leaving on the counter at room temperature. Once the 7 days are up I will strain out the Kefir Grains and drink the Kefir then go back to my original schedule. It is important to keep the same amount of milk your Kefir Grains are used to feeding on. Even though you have slowed them down for seven days in the fridge, they still have to eat over the same time period. All you are doing is slowing the process down.
What if I need to go longer than 7 days?
I would change the milk and put back in the fridge for another 7 days. If it has to be longer than this then you would be better to dry off your Kefir Grains completely on paper towels then once completely dry, seal them in an air tight bag and put in the freezer. From what I have read they are good for over a year this way although I have not gone this far.
I have been reading up on the effects that Kefir Grains have on swollen inflamed joints and many testimonials. Being I have Anyklosing Spondilitis, I have a vested interest in finding a natural product that will help me fight the progress of this painful disease. AS is from the family of Arthritis, it is inflammation of the joints causing them to fuse indefinitely. There is much conclusion that Yes! Kefir Grains have living ingredients within them, (many good bacteria and yeasts), that will help work against the inflammation. I am looking forward to my future with Kefir Grains and will be able to tell over time if my consumption of 3 cups a day of Kefir Milk plus 1 teaspoon of Live Kefir Grains evry 2 days is helping. I already feel it is. This is day 56 on my Kefir trip. Day 4 of grain consumption.
Research
(The Tibetan Mushroom is deemed to be what Kefir Grains are today by many. I believe so.)
Milk Kefir Grains Rinsed
Well I am at the point where I have enough Milk Kefir Grains that I am ready to eat some in order to gain all their goodness. I am going to take 1 teaspoon every second day to start. It also depends how quick my Milk Kefir Grains reproduce and if anyone is on my waiting list. Overall I do not think there will be much of a problem having the extra grains. They grow very fast when healthy. If I was to compare the Kefir Grain to a plant, I would have to say it is like a weed. It would eat you out of food and home if you let it. Anyhow my first taste out of the strainer was a strange sensation. In my mind I am thinking that here I am now going to eat my little family of microbes. But from what I have read and understand, they do not die when they reach your stomach acids. In fact they live and continue on through your Intestines doing wonderful work for your digestion factory, one end to the other. They are not poison from what I have read on one website, they are good for you. [If this turns out to be my last post then you might question that]. So eating it right out of the strainer they have no actual taste other than the Kefir Milk they just came out. They are a bit rubbery and as said many times, has a texture of a little cauliflower bud. So either have them that way or rinse them in pure water then mix them in a smoothie or put on a salad. I am eating them now because of the additional benefits they will offer my ailing health. Drinking Kefir Milk in itself has its wonders so eating them is not a must for all.
Enjoy!
I have made some Kefir Milk using cow milk and there definitely is quite the difference in taste and texture. The procedure for making Kefir milk with Cow’s milk is the same as for Making Goat Milk Kefir. My research tells me that the nutritional value of using Goat milk or Cow milk is the same. As always, it depends on how long you decide to let the Kefir Grains work in your batch and how long you want to secondary ferment without putting in the fridge. Even though in the fridge your Kefir Milk still ferments, it just happens slower that in a warmer temperature. I like to let my new batch of the day sit out for another 24 hours then put in the fridge sealed.
Cow M
ilk Kefir tastes less sour than Goat Milk Kefir when tasted side by side. To me it tasted closer to yogurt whereas the Goat milk Kefir tasted more to buttermilk. It seemed less sour, tangy, tarty. The texture was not as smooth when Goat milk is used. I noticed it separates different as well. A lot depends on the milk you use. Overall it will be a matter of your own taste when it comes to choosing which milk you want to use, Cow milk or Goat milk. Also Goat milk is more expensive than Cow milk so your budget will play a part as well. Either way though, the benefit is there using either milk.
Myself, well, I prefer Goat Milk Kefir!
Fridge or not to Fridge
So far I have tried some different methods of storing the Kefir Milk and the results I get are quite different. I keep some Kefir Milk in a jug on the counter. Each new daily batch I would pour into the jug on top of the previous few batches. After about 5 days of leaving it to Secondary Ferment, (remember you have to keep the lid loose to let the pressure out while it sits and you must shake it a few times in the day making sure to tighten the lid first before shaking, then release again to let the pressure out). Fermenting this way increases the potency of the Kefir Milk but it also becomes more Tarty. After 5 days I then place the jug into the fridge and tighten the lid. I then leave it for 3 days with the lid tight. I opened it today and much to my surprise I have a effervescent less sour Kefir Milk that tastes just Awesome. So if you can, definitely let your Kefir Milk ferment more for at least a couple of days in the ambient temperature before putting in the fridge. The Kefir Milk in the fridge will last a long time. On the counter it will last a long time as well but will get more and more potent as it continues to ferment quickly. For those that are not home to do the counter thing then take your new batch of Kefir Milk and place it in the fridge with the lid tightened. Make sure to have a glass first of course. Then leave it for at least 3 days in peace and you will have about the same effervescent drink I just got. I find that 24 hour Kefir makes a more effervescent drink.
Next I am going to make some Kefir Milk using Cow’s Milk rather than Goats Milk. Stay tuned for some comparisons on taste and how I find the probiotic value of Cows’ Milk on my digestive system. Is there even a difference?
Milk and Kefir Grains
Is their a difference if I ferment the Kefir Grains in milk for 12 hours or 48 hours?
As I mentioned in earlier posts, your type of Kefir Milk results depend on the ambient temperature and the amount of Kefir Grains you are using to create your Kefir drink. I am basing my observations on making Kefir Milk in an ambient temperature of 22 degrees centigrade using 3 Tbs of Live Kefir Grains in 2.5 cups of Whole Goat Milk. Up until a few days ago I have been making 24 hour Kefir Milk. I drink a cup before breakfast, a cup before lunch and a cup before dinner. Since I started (about 8 weeks ago) I have completely lost my cravings for sweets. I have lost about 4 pounds which I am happy about. Now I am experimenting with the laxative effects of drinking Kefir Milk and have arrived at some interesting results. Currently I take some medications that can cause constipation. This combined with additional problems of flow causes severe discomfort.
Kefir Milk as a Laxative:
What I have found is by leaving my Kefir Grains in milk for 12 hours produces a slightly sweeter Kefir Milk than my 24 hour batches and also works as a light laxative. In contrast, the 48 hour batch is a more sour and maybe thicker in some cases. (Not for the faint of heart). Also the 48 hour Kefir Milk seems to work as an opposite to a laxative. So in my humble opinion I would say that 24 hour Kefir Milk is probably the best for folks that do not have bowel movement problems to start with. If you want to use as a laxative then go with the 12 hour Kefir Milk. I have 3 associates that report back to me with their results as well and we all seems to agree on the laxative qualities depending on how long you leave the Kefir Grains in.
Coconut Milk Kefir
Hello again: I am working on Batch 35 now in 3 cup batches. I am going to use some of my Milk Kefir Grains to change a can of regular organic Coconut Milk into Coconut Milk Kefir. This will be done the exact same way I make my Goat Milk Kefir. The resulting taste is a bit lighter, tangy, tarty, sourish semi-sweet coconut milk compared to what is was before fermentation. I like to use it as an addition to desserts. Pour some over fruit and cake and sprinkle with spice such as Cardamon and or Cinnamon. Yummmm! Using coconut milk is good for people that cannot tolerate dairy at all. I am not sure how long it will last in the fridge once you have strained your Kefir Grains out and put it in a sealed container but I know it is safe up to a week. I have not kept it longer. This is the second time I have made it. This time around my Kefir Grains are more mature and I can certainly tell the difference from the last time I made Coconut Milk Kefir a few weeks ago.
I have created another Step by Step method – Click Here for How to Make Coconut Milk Kefir. Enjoy!
The past few years has found me having to satisfy a growing craving for sweet things. In short order; sugar! I did not notice it at first but over the past year it has gotten to the point where I was waking up in the middle of the night in order to have a piece of chocolate or a spoon of jam, whatever that was available in the fridge. I won’t even go much into my ice cream cravings. It got to the point I thought I had become diabetic. I went to the doctor and was sent for all blood tests but everything came back normal. Well it is far from normal what I am experiencing. I was also putting on weight and someone in my condition weight is the enemy. I remembered a long time ago listening to a good doctor talking about bacteria that lived in ones’ intestines. I started researching and eventually I learned all about the bacteria that lives there, how it keeps surviving and what to do about it. That was the moment it all came to me in a sort of dismal cartoon in my mind. I pictured being inside my intestines and looking down at billions of little microbes listening to them singing in chorus;” Feed us, Feed us – we need SUGAR!”. No wonder I practically sleep walk to the fridge to find something sweet to eat as these are not the friendly microbes in the least. They are IN CONTROL and they are fed by SUGAR and they leave a TOXIC mess behind causing my digestive problems and everything else in that department. So it is time to fight back and introduce good bacteria into the picture by drinking a super pro-biotic compound namely; Kefir! This is war!
So I started drinking 3 cups per day of Kefir Milk.
2 Weeks later:
My first notice of change was quit subtle . I was not feeling so hungry at meals. Every meal I ate I had to have some sort of sweet dessert after eating or I was just not satisfied. I was noticing that this was no longer the case. My next signal was going the whole afternoon one day without having to eat a Caramilk bar. Now that was big news.
4 Weeks later:
It has been 2 weeks since my last Caramilk bar. It has been about a week now that I have been able to go all night without thinking about going to the fridge. My appetite is much more satisfied after eating and I no longer eat any desserts. Not by rule but because I have no cravings for the sugar any more. I have also dropped about 4 pounds which suits me at the moment. I believe I have solved my sugar craving and balanced the order of things in my intestines between the good and the bad bacterias. I will stay steady at 3 cups of Kefir Milk per day.
Now that I feel thing are starting to work good in the digestive areas I shall look at what else I can do to improve my health with my Omega-3 supplements and the discontinuation of eating meat. But before that, I want to bring Water Kefir Grains into my diet soon.
Kefir Grains in Goat Milk
The process of making Kefir Milk with either Cow Milk or Goat Milk will take less than 20 minutes.
I have created a guide with pictures as I make my next batch.
I use Whole Goat Milk.
to Visit my Step by Step Method – Making Kefir Milk
The Kefir Drink
Glass of Goat Milk Kefir
The Kefir Grains I am using and talking about at the moment are Milk Kefir Grains from Russia. There are also Water Kefir Grains. Those can be used in water, coconut water etc. I plan on introducing water Kefir Grains into my diet in addition to the Milk Kefir Grains. I will talk more about that later.
Kefir Milk is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt it supplies complete protein, essential minerals, and valuable B vitamins. Traditional Kefir is easily prepared at home just as it has been for many centuries by the ancients of the Caucasus Mountains in Russia. Fresh, non-pasteurized or pasteurized full-cream, low fat or non-fat milk. Kefir may be consumed right away or store in a sealed bottle and refrigerate for a day or two and serve chilled. Another option is to ripen liquid Kefir at room temperature for a day or more. It can then be refrigerated for longer storage or served as you wish. Ripening or secondary fermentation at room temperature improves flavor and increases nutritional value. Vitamins B6, B3 and B9 [folic acid] increases greatly during storage due to bio-synthesis of those vitamins mostly by yeasts of Kefir grain organisms.
How does it Taste?
If you like plain Yogurt or ButterMilk or Sour Cream you will love Kefir. Some of my friends squirm when they have a cup but they get it into them because they know the benefits of the Kefir Milk. At times the drink can be slightly effervescent depending on how you make it. I like it that way as well. You acquire a taste for it over time. For those that cannot deal with the taste or for other reasons do not want to use milk, then Water Kefir Grains will another choice. I will be posting about those shortly.
Just remember, Drinking Kefir Milk made from Live Kefir Grains gives you a super dose of probiotics. Better than any store bought Yogurt or pill.
Bacteria and Yeast in a Kefir Grain
In simplicity – Kefir Grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms “grains” that resemble cauliflower. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.
We live in a world dominated by microbes. The Earth’s microorganisms are able to adapt to almost any environment and thrive. Bacteria have been found in the icy regions of Antarctica, near the surface of volcanic vents in the Atlantic, and even in our digestive tracts. Our civilization is but a pale comparison to the invisible world of microbes that surrounds us. It is likely that these microbes will adapt and survive beyond human existence.
Some microbes have colluded with the competition to form symbiotic relationships. For example, the bacterial strains Streptococcus thermophilus and Lactobacilllus bulgaricus, work together and transform milk into Kefir. The thirty or so strains of bacteria and yeast found in Kefir, (a traditional fermented drink of the Caucasians), band together to form a complex ecology capable of digesting almost any food source and fending off harmful pathogens. The microbes of Kefir even provide themselves with little homes in the form of Kefir grains that are composed of a polysaccharide matrix.
Special Thanks to Dominic N Anfiteatro for the 1500x magnified Kefir grain picture above.
Microbes Fight Off Infections:
Kefir Grains
Kefir Grains group together and look like little cauliflowers about the size of your fingernail. Each tiny grain within the cauliflower shape has a little family of microbes living in the grain (see above picture). Competition between microbes can be fierce. The good bacteria that are normal inhabitants of our intestinal tracts will fight off many foreign intruders. They can be seen as our first line of defense in the war of infection. Scientists have documented many different substances produced by lactobacilli (lactic acid bacteria) that have been found to inhibit harmful microorganisms. For example, lactobacillus acidophilus produces several substances while fermenting milk, including acidolin, acidophillin, lactobacillan, and lactocidin. These substances have been shown to inhibit pathogenic bacteria, such as Salmonella, while leaving other lactobacilli and human cells unharmed These antibiotic agents are found in fermented milk, but not always in a probiotic pill. A 2000 study led by Dr. Chitra N. Wendakoon of the University of Alberta, Edmonton, found that fermented milk products, like yogurt, can kill Helicobacter pylori (the ulcer causing bacteria) but that the beneficial bacteria alone cannot. This means that probiotics in pill form would have no effect on H. pylori but that homemade yogurt and Kefir would.
Some diseases medical doctors cannot seem to help me with:
The process of Fermentation is only good for you if it occurs outside of your body. What does this mean? It means that if you ingest foods that provide an abundance of sugar and growth media for bacteria, they will ferment those foods inside of you. An overgrowth of fermentative bacteria in your body can cause all kinds of medical problems, including Crohn’s Disease, Ankylosing Spondylitis, Candidiasis , and Irritable Bowel Syndrome. This is one of the reason I have started to make and consume my own Kefir drink. The key is to pre-ferment before you drink it or eat it.
There are excellent websites out there that will give you much more detail on What Kefir is and How to Make Kefir. This blog is a journal of my journey into healing using Kefir. I don’t think that Kefir can help much with my Ankylosing Spondylitis, but I believe strongly that consuming these wonderful beautiful little microbes, they will help me with my digestion, simple Crohn’s disease and the worse of them; Irritable Bowel Syndrome. Time will tell and this is where I will tell it.
