I just drank my first batch of Kefir and I was wondering if I should worry about the sugar content and carbs in the milk? 12g sugar and 12g carbs?
asked bypaint94979 (559)
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on April 20, 2013
at 09:25 PM
If it's homemade and fermented for 24 hours, there's nothing to fear in terms of sugars, most of it is eaten away, it should be really sour. If it's commercial in the US, it contains quite some lactose. If it's commercial in Greece for example, it hasn't much sugars in it left, so it all depends on the kefir you got, and how much you fermented it.
on April 21, 2013
at 01:32 AM
When you ferment milk, the bacteria (and yeasts in kefir's case) eat the milk sugar. You will certainly have much less sugar and carbs in kefir than in milk, how much less depends. Generally speaking, the longer you've been fermenting (and the more sour the end product is), the less sugar and carbs you have left.
The USDA nutrition database says about 1/3 of the carbs in milk are still left in yogurt, but the usual US yogurt is underfermented. Since you make your own kefir you can ferment it longer to have less residual sugar.