Kefir from raw goat milk...
Hello my friends! Yesterday I shared some pictures of my sourdough bread. Today I'm sharing my kefir with you. It's a type of ferment made with kefir grains. The grains are made up of living probiotics and feed off of the lactose in the milk. The result is a creamy and thick yogurt like substance that is tangy and packed full of probiotics for gut health and nutrients for general health.
I prefer to use raw milk but have also made it with pasteurized milk from the store. I have also experimented with coconut milk at the request of my daughter. I will write more about that another day when I have a little more experience with it. Kefir is a good way for the those who have some lactose intolerance as the grains feed off the lactose in dairy. I can't say there is no lactose but my experience is my friends who are mildly intolerant have been able to consume my kefir. I also have a belief that if people who are lactose intolerant consume raw dairy products they won't have the same issues they do with pasteurized dairy products but again that is a topic for another day. Today I just wanted to share a little about kefir as I get back to eating and consuming more natural and healthy foods again as part of my regular diet.
The grains themselves I find quite interesting. They are like fat and big grains of rice yet they are soft and and kind of translucent. I also find in interesting that they seem to do their best and fastest work at room temperature. If it is too cold they slow way down and too hot seems to make them produce bad tasting or spoiled kefir.
Have you ever tried or made your own kefir? What is your experience? Share in in a comment if you please.
Don't forget to live well my friends.
El otro día justo hablábamos en casa de volver a lo natural, así que me vino bien leer tu experiencia con los granos de kefir, sobre todo lo de que trabajan mejor a temperatura ambiente y que si hace mucho calor se arruina el sabor. Nunca probé hacerlo con leche de coco como le pidió tu hija, ¿te quedó con la misma textura espesa que con la de vaca?
Qué interesante lo de los gránulos de kefir con leche de coco, nunca lo probé así. ¿Queda igual de espeso o más líquido? Yo hago kéfir con leche de vaca pero a temperatura ambiente siempre me sale más ácido de lo que quisiera.
Qué interesante lo de los granos a temperatura ambiente, yo siempre pensé que había que refrigerarlos. Probaste con leche de coco como mencionás al final? Me da curiosidad cómo queda la textura sin lactosa.