1

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Are kefir grains interchangable?

Commented on October 08, 2014
Created June 13, 2012 at 9:35 PM

I'm thinking about making kefir. Probably water kefir since I think it might taste better than milk kefir and I like the idea of having something a little fizzy to drink. But if I decide to make milk kefir later can I use the water kefir grains? Can I go back and forth between using them? What's the difference between them anyhow?

1783b1e2ecd16ba3561a98142715e882

on October 08, 2014
at 02:39 PM

Can milk kefir grains be used with Almond milk or should water kefir grains be used?

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on November 15, 2012
at 02:14 PM

Yeah, I've got that bookmarked already. Thanks.

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on June 13, 2012
at 10:29 PM

Matt, yes the casein matters for the humans (not the grains). Goat/sheep/buffalo dairy is much more tolerable by humans, because the casein is similar to that of human milk. Also, yes, the fermentation is eating the lactose, but it all depends how long you leave them to ferment. If you leave them 4-6 hours, which is how much commercial kefir brands ferment, most lactose will be intact. I do 24 hours for mine.

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on June 13, 2012
at 10:16 PM

Thanks. That's really interesting. I see that there is a little bit of crossover between the two. Some of the strep species in the water kefir grains seem a little suspect though (faecalis, mutans, pneumonieae, pyogenes, and viridans). yucky?!

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on June 13, 2012
at 10:02 PM

I can't tolerate cow's milk (wheat and lactose intolerance seem to go together). Only goat or sheep dairy for me. Thanks for the tips.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on June 13, 2012
at 09:55 PM

The casein matters? Isn't the ferment simply going after the lactose?

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4 Answers

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3
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on June 13, 2012
at 09:39 PM

No, kefir grains don't like to be changed the kind of milk they use too often. They like it even less going from water to milk and back again. They won't thrive, they might even start dying out. What you need to do is buy your kefir grains (possibly separately for water and milk) and make two different batches daily. When it comes to milk, go for sheep/goat btw, not for cow milk. These have a much more tolerable casein. Ferment for 24 hours for less lactose. Also, make sure your strainer/utensils are made of plastic (kefir grains don't like metals).

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on June 13, 2012
at 09:55 PM

The casein matters? Isn't the ferment simply going after the lactose?

3eca93d2e56dfcd768197dc5a50944f2

(11697)

on June 13, 2012
at 10:29 PM

Matt, yes the casein matters for the humans (not the grains). Goat/sheep/buffalo dairy is much more tolerable by humans, because the casein is similar to that of human milk. Also, yes, the fermentation is eating the lactose, but it all depends how long you leave them to ferment. If you leave them 4-6 hours, which is how much commercial kefir brands ferment, most lactose will be intact. I do 24 hours for mine.

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on June 13, 2012
at 10:02 PM

I can't tolerate cow's milk (wheat and lactose intolerance seem to go together). Only goat or sheep dairy for me. Thanks for the tips.

2
4b5be253ac1981c690689cab7e4bf06d

(3043)

on June 13, 2012
at 10:04 PM

No, they are different strains. Some people can get a culture or two out of the grains in non preferred substances, but the grains almost always die.

http://www.yemoos.com/strainswater.html

http://www.yemoos.com/strainsmilk.html

That said, once you have used the grains for a while, they will multiply, so you can use your extras as testing grains.

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on June 13, 2012
at 10:16 PM

Thanks. That's really interesting. I see that there is a little bit of crossover between the two. Some of the strep species in the water kefir grains seem a little suspect though (faecalis, mutans, pneumonieae, pyogenes, and viridans). yucky?!

0
Eed7dabde3d61910685845e04605267f

on November 15, 2012
at 12:34 PM

To the OP -if you haven't found it already, here's a useful website http://users.sa.chariot.net.au/~dna/kefirpage.html

I've been doing water kefir for a couple of months and some of the tips there have worked pretty well (interesting info also)

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on November 15, 2012
at 02:14 PM

Yeah, I've got that bookmarked already. Thanks.

0
40b113d06dc3f70e6bd40171fc41036f

(0)

on November 15, 2012
at 12:25 PM

how can i make my kefir grow very fast??

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