How to figure out nutrition breakdown in homemade kefir?

Answered on August 19, 2014
Created June 03, 2013 at 4:26 PM

How would I find the calorie/fat/carb/protein breakdown in homemade kefir using full fat raw milk? Since the sugars get eaten by the grains -- how does that change the breadown from milk?

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3 Answers


on June 17, 2013
at 05:32 PM

Ballpark numbers, just get the nutrition breakdown for yogurt (plain, whole-milk, no sweeteners or anything added). Macronutrients should be basically the same.



on June 03, 2013
at 05:09 PM

Probably not a large difference between milk and kefir. Google some commercial unsweetened kefirs and compare to the same volume of milk. They come out a little lower in calories, but not significantly.


on June 03, 2013
at 05:01 PM

Cultures for health offers a good guide to reducing the lactose content of your kefir: http://www.culturesforhealth.com/reducing-lactose-content-kefir

In general, I'd assume any kefir fermented for at least 24hrs is probably cut down to about half the lactose. Second fermenting (or maturing it, as they call it in the article) would probably remove about another 25% or so, bringing it down to about 1/4th the original amount of lactose. Keep in mind though, I'm just making those #s up based on my own experience making kefir and the relative sweetness of my kefir across different fermentation durations; if you're looking for a hard and fast answer, it's probably going to require a fair bit of leg work to find it out :\

The other macronutriets (fat and protein) shouldn't be modified by the fermentation process, so those should stay the same. I'm not sure if the products of the fermentation process add calories or not, but I would assume that the calorie content of kefir is less than that of straight milk.

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