April 15, 2013 by transilvanian
A lot of kefir enthusiasts ask me the same question: which one is the best milk for making kefir?
I have experimented myself with a lot of different types of milk, skim and full cream, organic and not, pasteurised and not, homogenised and not, etc.
The single most important thing I realised was that the milk kefir grains themselves love best the organic full cream un-homogenised milk.
They seem to grow, multiply, and divide a lot faster in such a milk. It is kind of obvious to relate organic milk to organic milk kefir grains.
That is why I call mine organic, I grow them in organic milk.
Skim milk, organic or not, does somehow slow them down a bit, possibly due to a lower lactose content.
In saying that, the grains still grow at a healthy rate, and it may as well be that the health benefits for our digestive tract to be the same as for the full cream milk.
The other noticeable thing I noticed was the least the milk was factory processed, the better the kefir I got, and it also lasted a long longer after bottling.
On the 3rd of April I will be getting raw, un-processed milk straight from a dairy farmer, or rather his/her cows, and I am looking forward to feeding it to my organic milk kefir grains “as is”, without even boiling it.
(I was overly concerned with TB and brucellosis in un-pasteurized milk, just to find out they have been eradicated in Australia about 30 years ago)
I will be posting an update on this topic soon after that, possibly on the 6th of May, so please stay tuned, it’s got to be interesting.
To your health,