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Kefir: Grass-fed mostly A2 cow or barn kept goats?

Answered on August 19, 2014
Created July 24, 2012 at 11:47 AM

Hi all, I'm making Kefir and I've been using Grass-fed non-homogenized but pasteurized milk from mostly A2 Jersey and Guernsey cows (Gold-Top milk in the UK).

But I've been getting a few spots and thinking about switching to goat milk. The only stuff I can find is pasteurized/homogenized goat milk from goats kept in 'natural lit' barns and fed on mostly hay/sugar beet pulp and brewers yeast.

Which would be best?

0382fa263de4c83328dc34a56e25437f

(4238)

on July 24, 2012
at 03:09 PM

I completely neglected to mention that it broke my heart giving up a long personal tradition of fermenting my own kefir. I transitioned my 10-year-old grains to fermenting coconut milk instead, feeding them once in a while with a splash of goat milk that I keep on hand. For fermenty goodness, I now drink homemade kombucha every day, and also do my own kimchi. I use the fermented coconut for making a kind of sour pudding with 100% cocoa powder and a hint of stevia.

0382fa263de4c83328dc34a56e25437f

(4238)

on July 24, 2012
at 12:30 PM

It probably does, in some people. It truly didn't, for me. The other half of the equation in my case was near elimination of sugars (especially in fruit form) and adopting a very low carbohydrate way of eating. In my case the sugar/hormone relationship was significant. Again, anecdotal. And again, your mileage may vary. Many of us have to experiment to see what works for us as individuals, some people are fine on high dairy and/or high carb. I'm not one of those people.

C90c6c5154c1510d57239d570d947552

(163)

on July 24, 2012
at 12:03 PM

Thankyou Canis, I think that is probably reasonable. But I understand that all lactose is used by kefir grains and all the proteins (i.e. casein) get broken down too. Should this not stop a reaction?

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0382fa263de4c83328dc34a56e25437f

on July 24, 2012
at 11:59 AM

Hi, and welcome. I can't offer any citable studies or peer-reviewed evidence on this one, just anecdotal experience.

My (adult, sometimes cystic) acne cleared up entirely only once I went "orthodox" paleo, which is to say, no dairy except the occasional butter. However, I did notice a lot less of it during the time I switched entirely to (pasteurized) goat dairy.

People react differently, though -- best advice is try it for a month or so and see how it does for you.

0382fa263de4c83328dc34a56e25437f

(4238)

on July 24, 2012
at 12:30 PM

It probably does, in some people. It truly didn't, for me. The other half of the equation in my case was near elimination of sugars (especially in fruit form) and adopting a very low carbohydrate way of eating. In my case the sugar/hormone relationship was significant. Again, anecdotal. And again, your mileage may vary. Many of us have to experiment to see what works for us as individuals, some people are fine on high dairy and/or high carb. I'm not one of those people.

C90c6c5154c1510d57239d570d947552

(163)

on July 24, 2012
at 12:03 PM

Thankyou Canis, I think that is probably reasonable. But I understand that all lactose is used by kefir grains and all the proteins (i.e. casein) get broken down too. Should this not stop a reaction?

0382fa263de4c83328dc34a56e25437f

(4238)

on July 24, 2012
at 03:09 PM

I completely neglected to mention that it broke my heart giving up a long personal tradition of fermenting my own kefir. I transitioned my 10-year-old grains to fermenting coconut milk instead, feeding them once in a while with a splash of goat milk that I keep on hand. For fermenty goodness, I now drink homemade kombucha every day, and also do my own kimchi. I use the fermented coconut for making a kind of sour pudding with 100% cocoa powder and a hint of stevia.

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