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Homemade RAW skim milk kefir worth it?

Answered on August 19, 2014
Created April 15, 2013 at 2:55 PM

Homemade RAW skim milk kefir worth it?

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on April 16, 2013
at 02:22 AM

The fat is where the vitamins are!

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3 Answers

1
F2cd77a6d2133ca3ae5b4353c4047577

on April 15, 2013
at 05:17 PM

Seth Roberts referred to full fat fermented raw dairy as a superfood. One of the best things you can do for your nutritional (and digestive) health, in my opinion. The diversity of bacterial and healthful yeast strains is much higher in properly prepared kefir than in yogurt, for example. Raw is also superior in the sense that the milk proteins have not been altered by any pasteurization process:

http://coolinginflammation.blogspot.com/2012/05/milk-casein-amyloid-pasteurization.html

All of this minus the skim part, of course. Yuck.

0
62fafa8cb15af7c562fa8c270f7b6174

on April 18, 2013
at 01:41 AM

Only if you're separating it yourself and keeping the cream for butter.

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8f2d9842fdfec224a425c0f77c4ee34d

(1241)

on April 15, 2013
at 07:14 PM

Definitely not worth it for skim. I personally don't even feel like full-fat is worth it. I'd have to pay a premium for the milk ($5 for 1/2 gal.) then I'd dirty up a bunch of dishes when straining it, and in the end, I don't even think it tastes that good.

I buy some raw kimchi and call it a day on the fermented stuff.

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