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Pasturized Goat Milk Kefir

Answered on August 19, 2014
Created January 15, 2013 at 3:56 AM

I recently bought a pasturized goat's plain milk kefir to see if I could handle the taste before I bought my own milk kefir grains, and I actually liked the taste (I added some stevia). From what I've read about goat milk kefir, it is better because it has no lactose too. Considering that raw milk is expensive, and making my own would probably cost the same because of this (don't have access to farm where I could buy larger quantities), is it bad to just consume this before I get my hands on making my own? I know pasturization is not ideal, but I can only imagine that this kefir is still beneficial in this way regardless, especially since it is lactose and added sugar free. Thoughts?

089dd41b18fbb95ebb5347cded708d98

(5635)

on May 26, 2013
at 10:22 PM

agreed. UHT is the only one I can find and I love it compared to raw kefir. it still has that acidic, fizzy taste but no cheesey flavor that raw kefir has.

C23148e16a4dd05351d1902a69097d65

(748)

on January 15, 2013
at 06:11 PM

Thank you very much!! I see now that the homemade is MUCH more beneficial. 43 strands versus 4-5? That's crazy!

C23148e16a4dd05351d1902a69097d65

(748)

on January 15, 2013
at 06:08 PM

Well the brand says on the back something like (perfect for those who are lactose-intolerant) so I automatically thought that it would be lactose free. But I still agree with you, I want to make my own.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on January 15, 2013
at 04:59 AM

For now, you can go with the store-bought, but you should make your own goat kefir, fermented for 24 hours. The store bought is not nearly as potent because they only use a few bacteria from the 43 found in kefir (they usually use 4-5).

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3 Answers

2
089dd41b18fbb95ebb5347cded708d98

(5635)

on January 15, 2013
at 04:33 AM

i have a feeling your kefir probably contains lactose. does the brand specifically say that it has been fermented long enough so the lactose is eaten up? most, if not all, store bought brands of kefir contain lactose, unless it's soy or coconut.

all goat's milk, just like any milk, still has lactose in it. i'd definitely make your own if you can to make sure all the lactose is gone.

C23148e16a4dd05351d1902a69097d65

(748)

on January 15, 2013
at 06:08 PM

Well the brand says on the back something like (perfect for those who are lactose-intolerant) so I automatically thought that it would be lactose free. But I still agree with you, I want to make my own.

1
597781a8183304eacc7a38401c5f13d3

on January 15, 2013
at 10:16 AM

Pasteurization kills the beneficial bacteria. An easy work around is get pasteurized milk but not pasteurized (ultra pasteurized will not culture) and use your own grains of kefir like you want to. When you flavor or sweeten the kefir in any way do it after you harvest the grains and have it already fermented to the point you want. If you add sweetener or flavors it can change the taste to something you dont want while culturing..

This applies to yogurt , buttermilk and soft cheeses too.

0
Cdcd55b1765452265dfc9a8bfbdcae97

on May 26, 2013
at 09:09 PM

Ultra pasteurized (UHT) seems to work just fine, as far as I can tell, since the grains feed on the lactose. Here are some links: http://health.dir.groups.yahoo.com/group/fast5/message/4165?o=1&d=-1 http://health.groups.yahoo.com/group/Good_Kefir_Grains/message/11406 http://www.everything-goat-milk.com/what-is-kefir.html

Of course, I would also prefer non-UHT, but that is not always available (for example for organic goat milk, which we use to make kefir).

089dd41b18fbb95ebb5347cded708d98

(5635)

on May 26, 2013
at 10:22 PM

agreed. UHT is the only one I can find and I love it compared to raw kefir. it still has that acidic, fizzy taste but no cheesey flavor that raw kefir has.

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