Nutritional Content of Kefir
More than just beneficial bacteria!
In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.
Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.
Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
{ 71 comments… read them below or add one }
How do I know if Water Kefir is working in my body? I don’t feel any different and I have been drinking it daily for over a month.
So Just what is the actual carbohydrate content of a cup (8 Ozs.) or fresh raw cow’s milk Kefir, all I have found so far is for dead (pasturized) milk. Is it the same? I know kefir is very good (nutritionally) but I am trying to keep tabs on my carbo intake. I am glad to see that many responders to this site have seen that most doctors are just the minions of Big Pharma, I wish I had seen this sooner, but I know now.
Thank you for keeping the Kefir message out there,our family has been making Kefir milk for over 20 years
and it has help us stay healthy,with out ever getting ill.
Google “Kefir Grains List” or just click this link. It’s where I got mine, don’t mind the TORONTO in the title, it’s the real kefir grains list for the entire world.
http://www.torontoadvisors.com/Kefir/kefir-list.php
Dear Ellen, you’ll have to contact the company regarding the amt of probiotics in your bottled kefir. I think this site might be for homemade kefir that one gets.
I should add, that I see a lot of false or misleading information on line about making kefir, needing grains or needing to leave it in a calf’s stomach or what ever. That is all nonsense.
If you take any healthy mammal milk ( healthy raw milk) and leave it on the counter for a few days at room temperature, it will turn to kefir all by itself. Healthy raw milk contains all the cultures naturally. Human milk too, from healthy humans that is. It can’t be any different. If fresh raw milk does not turn to kefir by itself, there is something wrong.
I was raised on a farm where we raised our own cows and had our own fresh milk straight from the cow. We kids used to drink milk straight from the tit. Mom would fill our cups from the tit and we drank it right there in the barn.
We always had kefir and cottage cheese made from kefir. There is nothing better. It was a staple. I now live in the city and make my own kefir from store bought milk. I consume most of my milk in the kefir form. I only use fresh milk for my porridge or the odd latte. (I am not much of a coffee drinker at home, but occasionally I do make a latte. I only got hooked on them a few months ago. ) I make about four liters of kefir a week, sometimes more. I don’t think I would be alive if it were not for kefir. I have had ulcers and have irritable gut syndrome and kefir keeps it in check pretty good. If I go about three days without kefir, I am in big trouble. There was many years from the time I left home in 1972 that I did not know that kefir could be made from store bought milk. So I used butter milk and yogurt, it did the job to a degree, but not near as good as kefir. I noticed Kefir became available in stores in the later 90s, when I first saw it anyways. I tried all kinds of ways to make it (including grains and other ways, I forget all the different ways I tried) then figured out that all I had to do is use a spoon of the previous batch to inoculate a container of fresh milk and leave it on the counter for about three days and I had perfect kefir. To me it is a miracle food and one of my best medicines. There is lots of information online about the benefits of kefir and the probiotics in kefir. I would guess that kefir has the full line of beneficial bacterial and yeast cultures. I can’t see how it can be any other way. All healthy mammal milk contains a whole range of natural beneficial bacterial and yeast cultures, native to the area. The key is the mammal has to be truly healthy, eating a natural high quality diet and free of stress. When the diet is compromised and the mammal experiences undue stress the quality of the milk will suffer accordingly. These bacterial and yeast cultures are ubiquitous in nature. If you pick a piece of fruit off a tree and eat it, it is covered in these cultures.
i just started using the Kefir, and I love it.I have made it with several types of milk, Is there a reason the Almond milk takes longe to culture? Can you ever make it wrong, where it does not grow
I’ve just started making and using kefir using organic raw milk. Good stuff. I bought a kefir starter kit that said to start really slowly, like with a tablespoon a day and work your way up, but here I read that people are drinking like 8 ounces a day of the stuff. Interesting. I’ve been taking 2 tablespoons twice a day, mixed in with smoothies. Probably time to bump that up.
I have a question: what is the probiotic content of raw homemade kefir? Is it high enough that I could stop taking a probiotic supplement?
does yr write up on nutritional content in kefir refer to cow milk only, would it apply to other milks too?
tnx,
mohana
I’m a newbee, I started drinking kefir little amount for three days and I found that I am getting stomack cramps and i stopped drinking the kefir, i was wondering if i would get use to it and could start again.
Mary, I am also new to kefir. My first little taste was only 2 days ago. Yesterday I had slight stomach cramps which made me a little nervous about being out, but after an hour or so I felt normal again. I believe the cramps might have been a detox side effect. I’m going to keep drinking kefir for all the benefits. I drink a half cup in the morning with breakfast and a half cup in the evening before bed. I’m making small batches because I didn’t have many grains to start with. I’m on batch 3 and the grains have really multiplied!
Hi all,
i have IBS which has improved much using the GAPS diet, cultured veg, probitics and chlorella – but as i minor issues with my kidneys i am concerned not to overdo the protien and quite honestly a diet of mostly veg, with fish, meats, healthy fats and eggs yokes, and occasional fruit gets a bit samey. i have started introducing the odd red skinned jacket potatoe, brown rice etc on a rotation basis.
I think that leaving out dairy helps, but i hear such good things about kefir i am very tempted to use it. Is it easier on the digestion to use raw goats milk or raw cows milk, and would it be beneficial to use lactase enzyme and any particular probiotics at the same time as introducing kefir?
thanks to all who contribute to this great site.
Hi Christian,
Kefir pre-digests most of the lactose in milk and leaves heaps of lactase, which helps to digest the rest of the lactose during digestion. I find it to be the most digestable milk product i have ever used. I also use the kefir grains to make beet kvass, a fermented beetroot drink, which is an amazing alternative to a milk based kefir. Raw milk is definetly the best option if you can get it, because it naturally contains lactase and lactobacillus, which is destroyed through pasteurisation. It also generally hasn’t been skimmed at all, which means your getting around 30% cream on top and the also improves to digestion and uptake of calcium.
Hello,
I just wanted to share a story with you regarding kefir grains and metal. A week ago, I had made a batch of water kefir. I usually heat the water up just a tad so that the sugar dissolves faster. Then when the water is cooled I put the kefir grains in. I did not know it but I had accidentally left a metal spoon in the jar. The spoon was sitting at an angle and I was in a hurry and did not see it. The spoon sat in there for 48 hours until I went to harvest. When I noticed the spoon I was concerned and started to do research on the safety of the kefir. Not much was out there. Anyway, the liquid tasted fine, the grains did multiply quite rapidly. However, I went to actually try some of the grains themselves and OH MY, an EXTREME metallic taste to the grains themselves. After this, I am convinced that metal does affect the grains even though the liquid may not necessarily taste any different.
Thanks, Shaon
I have contemplated switching form soy milk to Kefir, but I am concerned about the cholesterol content. Does anyone have anything comments in this regard or links they can refer me to. I keep my cholesterol down with diet, but I also hate to not get the benefits of goat milk. Also, I am interested in the amount of bacteria per serving, which is not indicated on the nutrition label.
Thanks
You don’t have to switch. Although soy can be bad for the digestive system. Consider almond or hemp milk instead. You can still just enjoy kefir in small quantities. My ND told me to add a couple of tablespoons to yogurts, cereals, smoothies, etc. daily without replacing it. If your concerned about cholesterol that might work better for you. Just get the plain kefir though – the cholesterol isn’t going to be a big deal.
The cholesterol thing, that is, saturated fat is the biggest health scam ever perpetuated on the human species. Soy, by the way, is a wonder food, it’s a wonder that anyone would eat it in any way except fermented and organic. Regarding cholesterol, if you go to http://articles.mercola.com/sites/articles/archive/2011/08/20/what-if-its-all-been-a-big-fat-lie-part-1.aspx?e_cid=20110820_DNL_art_1
and for over an hour your fears of cholesterol should be dispelled. I did an experiment with fat. I had a lipid panel done, that’s triglycerides, LDL, HDL, and my doctor who has been brainwashed by big Pharma said my cholesterol was high. I told her I was going to go on a high fat, high protein diet. I ate lard, raw butter from pastured cows, coconut oil, tallow, and palm oil at every meal, plus high fat cheese from France, chicken with the skin, eggs from pastured chickens, and especially the yolk for if I throw out anything it will be the white, bacon, whole kefir I made myself and so forth. My next lipid results showed an increase in HDL and my triglycerides were below 50, my blood pressure was 124/76, my cholesterol was at 214 and still my doctor insisted that it should be less than 200. The reason is, she’s not that bright and many doctors aren’t. They are themselves controlled by the AMA, who is controlled by Big Pharma, who also controls government and they have over 600 lobbyists in Washington. It’s a very bad game that’s being played. Protect yourself, forget that ridiculous new food pyramid, it was the work of politicians and food industry creeps whose only goal is profit, not one nutritionist formed the pyramid, it’s about getting fools to buy shit.
Kindelan – I’m with you all the way – good post. How do we convince doctors and lay people that our body actually needs cholesterol, and that saturated fat is better and safer that all the rancid oils and plastic margarines. I so love coming across like minded people like you. Keep up the good work.
olga
Hi Olga – The all pervasive brainwashing and financial incentives by big pharma over many decades has been so powerful that generations of doctors simply swallow its nonsense. In their quest to pack in as many patients as possible during their day to boost billings to support their expensive lifestyles, there is neither the time nor the inclination for them to open their minds to facts.
I should know. I was married to one and have a son in the same profession who fit the stereotype and no amount of reasoning and research material that I offer has ever made the slightest difference. Unbelievable!
It’s about making sure that diseases stick around…..it’s about population control.
My cholesterol was 250 in March. I begain six tablespoons of flax oil (cold pressed) per day, along with 1/2 to one cup cottage cheese (low fat), mixed together well and turned into a smoothie with banana etc.
My cholesterol in November is 190.
Not sure about the animal fat thing, but flax oil seems to cut cholesterol down.
Can someone tell me how to store milk kefir grains while not in use. In the fridge, I’m sure – but in milk or water, or other?
Also, is it possible to add some kefir grains to your yogurt, along with the yogurt starter, in order to add those strains of probiotics to the yogurt as well? Thanks for help
Hi Kathy, When not in use in milk we store our kefir in filtered water. Just rinse it really thoroughly and cover with water. Will keep in fridge for a fair while but if you’re not making it for a long time or going on holidays, it’s best to freeze it. It will regenerate well after freezing.
i was wondering that myself thank you
According to those who have experimented with mixing the Kefir with any other bacterial and yeast strain, you will create a “hybrid which will become a little of each (Kef-oghurt) although unknown what will happen with a store bought yoghurt)
I’ve seen a few people say you shouldn’t touch your kefir grains with metal, but my sister has been using a metal strainer and spoons for almost a year and it seems fine, with the culture growing quickly. Why shouldn’t I use metal?
Only stainless steel metal can be used
Does Kefir ice cream still retain the probiotic qualities or does the freezing process kill the live culture rendering it ineffective?
Can you freeze kefir and still get the benefits? Sometimes I make a large smoothie and save half, it would be better if I could freeze it and then have it the next morning.
Hi all!
I really new to the kefir movement. I have a 2 year old who suffers from moderate ezxcema. I currently have no kefir grains and was wondering if I could just use a kefir starter from wholefoods. Can someone please give me some kefir grains or let me know were to purchase some. Also some information on how to prepare?
Thanks a million,
Desperate mom
Hi! Kefir is not like kombucha which sometimes will spontaneously create a new SCOBY from finished kombucha tea. Kefir requires grains. I got mine from a woman online, http://www.kefirlady.com The grains are great, very healthy and have grown very well in the high fat milk organic grass fed milk that I use. Best!
Hello, not sure where you from but I do have Kefir grains i can give away. My almost 3 year old and myself drink it drink it everyday, I started giving it to my son when he was around 6 months old and he loves it..
Very easy to make, put grains in a cup, add milk, when ready (i do it every 24 hours) separate grains from kefir, drink kefir or refrigirate, rinse the grains under room temperature water put back in a cup and add milk again. that’s all it takes.
in arkansas
on line kefirlady.com has a number to call she is very helpful she has grains for sell and will help with info on how to do
Hi There–
My son’s battle with eczema was helped by Kefir, no question about it. He still drinks it and loves it. Eczema is closely related to the digestive track, and kefir improves tremendously the good bacteria in your system. I can tell you though, just kefir is not enough. Good luck!
Where you able to get the grains? Is the kefir helping?
I obtained my kefir grains from a dairy farmer when I discovered they sold raw milk. She was not able to sell them to me due to gvmt regulations, so she gave me a tablespoon of them and they have greatly multiplied. You could contact some dairy farms to inquire. Organic farmers are much more informed on healthy products and are more willing to share their healthy ideas. My farm lady has a cheese factory usiing cow milk from pasture fed animals. I really lucked out finding her.
Hi Anna, just to let you know that, according to Dominic Antifeatro, often regarded as the guru of kefir grains, it is not even necessary to rinse the kefir grains in water between batches. Just strain, place strained grains in a jar and add fresh milk. I have doing it this way for over 6 months now and haven’t encountered any problems. Makes it even easier to make kefir! Dominic has a VERY detailed website with everything you need to know about kefir.
A few days ago I bought Kefir 1% cultured milk out of curiosity. Label didn’t provide much info so I chose to check it out online. I have had severe abdominal/stomach symptoms for several months. Tried various remedies that have not helped at all…pre-probiotics, supplements, breathing exercises, organic food shopping (which I still follow), colonoscopy, etc. My body is in constant bloated, swollen and, sometimes, very uncomfortable condition that keeps me up at night with very little sleep or non at all. How long should I test this product to experience some relief? Does anyone else have similar symptoms or digestive problems? Has Kefir made a major difference?
HI Luda,
I have issues w/ bloating, diverticulitus, irritable bowel, you name it. By eating smaller portions more frequently and having a smoothie in the a.m. w/ 8oz of kefir, I have been doing great. The bloating is under control and I feel good. I think drinking enough water but not too much is also a key factor.
Check out a diet called ‘The Specific Carbohydrate Diet’ to help with your intestinal problems. Many people have been able to cure their colitis, IBS, Crohn’s disease, diverticulitis, chronic diarrhoea etc by following this diet. Good health to you.
Hi Luda. It sounds like you need to make some major changes in your diet. The “Specific Carbohydrate Diet”, as Meadowsweet mentioned, is known to help tremendously with intestinal issues. It is an excellent start. Also, you need to educate yourself about raw milk. Reduced fat commercial milk is not likely to help your intestinal issues… fermented or not. I highly recommend checking out http://www.westonaprice.org for information about REAL food. You will find a wealth of information on this excellent site. And, yes, when kefir is made properly it makes a world of a difference in digestive health. Commercially made 1% fat kefir is not exactly the substance you are looking for. Good luck to you and healing wishes!
Have to check yourself for gluten intolerance or celiac disease? This sounds like you might have some of those systems.
http://gluten-intolerance-symptoms.com/
Have you considered whether you could be experiencing a reaction to gluten? I echo meadowseets recommendation for the Specific Carohydrate Diet, or the very similar GAPS diet.
HI there!
Kefir DOES make a huge difference, but please get the real thing. Don’t drink the stuff they sell in the stores.
Hi Luda. after having all sorts of internal probs I stumbled onto fructose intolerance. All the healthy things I’d been eating were my enemy. Since changing my diet I’ve stopped using any asthma meds, sleep apnea machine and am feeling great.
I have a 4 year old daughter who is constantly on antibiotics for sinus infections. She now has built up an immunity to antibiotics and cannot seem to get well. Any suggestions on how to give her Kefir and how much and frequency. I have a friend who has given me a few grains in milk and it should be ready by tomorrow.
Hi! You really need to go to Weston A. Price Foundation’s website and get yourself familar with this organization, mam! Here it is: http://www.westonaprice.org. I am willing to bet your little girl is vaccinated… hence so many infections. You can help her tremendously by giving her an excellent nutritional start. First of all, find a source of clean RAW milk! Your little girl needs it! Yes, kefir grains are excellent and they thrive in raw milk best. Cow or goat. Make sure cow milk is from old-fashioned cows (Jerseys, for example). Do not use Ultra Pasteurized milk. Once you start making kefir with those lovely grains, have your daughter drink at least a cup a day. Get her started on Cod Liver Oil too… She needs vit. A and D3. D3 is a major immune upregulator! See more on Weston A. Price Foundation’s site about Cod Liver Oil. You will be able to find a source of raw milk through the local WAPF’s chapter too. Antibiotics don’t heal, but wholesome, REAL food does. It just depends on how much “muscle” you are willing to put into this journey, mama. You can heal your honey. The key is to build up her immune system. Antibiotics destroy it. Good luck and blessings to you and yours!
Being vaccinated does not cause infections if that is what you are stating! The amount of kids that died from H. Flu meningitis and Strep Pneumo were out of control before the modern advent of vaccines. Ask any pediatrician or pediatric pharmacist that have been practicing since the 1970′s. Antibiotics may kill the normal bacteria unintentionally in your body while treating an infection, but you were also wrong in stating that they destroy your immune system.
Regarding the 4 year old that is constantly sick… I had the same problem for the last few year. I have finally found an odd solution. I gave up wheat and sugar! It is amazing. I was always sick, always on antibiotics – my family used to say I have the immune system of the bubble boy and it was true. I recently decided to give up wheat and sugar for a detox diet and lo and behold I have not been sick since! Even though others around me have been fighting colds – I was healthy.
I have not been tested for an allergy yet, but reading up on it I think it is most likely the wheat. According to my web research a sign of a wheat allergy is sinus infections, etc. Also, wheat is now one of the top 7 allergies most common to people.
They say it takes about two weeks wheat free to see a difference. It is worth an allergy test or just remove it from your childs diet and see if there is improvement. Other things to remove that make a huge difference to me are eggs and sugar. Sugar ( and all things High Fructose corn syrup are immune system stunting.
I hope your daughter feels better – I sure do!
Hi
I echo the sentiments of no wheat/no sugar. I had one sinus infection after another
and a never ending prescriptions for antibiotics. Doc wasn’t very helpful (suggested surgery!) After
doing some research I decided it was all to do with fungus infection. Put myself on a candida type
diet for six weeks, cleaned my system out and have never felt better. Kefir is a huge part of my diet now
and although I re-introduced my body to almost everything else, I avoid wheat and sugar (yes, even the supposedly
healthy ones, ie honey,) like the plague.
Even when everyone else is hacking and hewing, I have nary a sniffle. Added bonus, my seasonal hayfever seems to have
left the building, (this after forty-odd years)
Hope this helps. Good luck.
Here is a good link to the evils of wheat. http://www2.macleans.ca/2011/09/20/on-the-evils-of-wheat-why-it-is-so-addictive-and-how-shunning-it-will-make-you-skinny/#more-215040 There is a book called “Wheat Belly” by the same man in the article. Today’s wheat has been hybrid to the point of making it horrid for your system.
I’ve just started using Kefir. My friend gave me about a tablespoon of grains on Monday morning, and by Friday morning, they had grown to about 1/2 cup. I’ve been adding a pint of 2% milk each day, drinking it after 24 hours with the culture. My question of the seasoned Kefir users is, What do I do with the additional grains? Can it be added to food and eaten? Should it be divided from the amount I need for my daily use and put it into my compost? How long can it be kept between batches? Should I discard any that turns yellow?
To each of you who reply, thank you for helping me to fully enjoy and benefit from home brewed Kefir.
Hi Lynn, you can put the extra kefir grains into a smoothie, blend and drink it for a extra pro-biotic boost. Also, I always keep some in the freezer just in case anything happens to my main grains (rinse them in water, get most of the water off with a paper towel, then cover them in milk powder to avoid freezer burn) they keep about 3 months in the freezer. Other than that, I just throw my extra away (I’m sure putting them in the compost would be just fine), unless of course I can find anyone to give them away to!
Hope that helps!
Thank you for your suggestions. Since I wrote my first questions, I have been culturing for about 2 weeks. The seasonal temperatures are rising here, and my culture now doubles in size every day! I’m glad to know I can eat the culture, but the milk itself is now becoming more like tiny curds and whey. It tastes tangy but no longer has the effervescence that I enjoyed a few days ago, and is a little strange to drink. In this form, it would probably be best as a smoothy ingredient. I’m wondering if I should refrigerate the jar for 12 hours then put it out on the counter over night to reduce the culture growth and regain the fluidity of the milk product. I’m still learning. The freezer backup culture idea was helpful, too.
Hey again, Lynn… Ok, I know your dilemma. I live in TX! Cut down on the amount of grains you are using per batch. Since the grains grow so well, the smaller amount of grains will take more time to ferment and the milk won’t separate into whey and curds as quickly by the time you are ready to drink kefir. You can safely half or quarter your usual amount.
Hi Lynn! Yes, you can eat the extra grains for added probiotic benefit if you can stomach the texture. You can compost extra grains too. The best thing to do is to share them, this way you will have others in the network who can give back to you if something happens to your grains! You can also freeze grains for keeping. If your kefir grains are of good quality, they shouldn’t turn yellow and they should keep indefinitely if cared for properly. Never use metal to touch your grains. Use a plastic strainer and a wooden spoon. Brew kefir in a glass jar. The more grains the quicker you will have kefir. Be gentle with the grains, don’t press them when you strain kefir. A few extra curds around the grains are ok. It is best to use whole, organic milk. Never use ultra-pasteurized milk. Raw is best! You can get a lot of information about kefir from http://www.kefirlady.com too! Good luck and happy kefir brewing! Blessings of great health to you!
can you buy this at any grocery store of health food store os does it have to be ordered through internet?
Kefir can be purchased at many grocery stores around the country as well as health food stores. If it is not at the store of your choice, ask the management to bring it in for you.
Hi Joan,
I am so sorry to hear about your trials.
The intestinal disruption that occurs when undergoing a variety of treatments seems to just add insult to injury. Although ingestion of probiotic foods (such as kefir) does wonderful things to regulate the bowel and provide healthy intestinal flora, some research has suggested introduction of these foods at the time of the onslaught (treatment) may not be enough, especially in children. My suggestion would be to add kefir to your diet but take some additional probiotic supplements along with it during the treatments Antibiotic induced colitis was diminished by Saccharomyces Boulardii, a probiotic yeast, in a mayo clinic study. In many European countries antibiotics will not be prescribed without Saccharomyces Boulardii. Anecdotally, my uncle’s oncologist recommended Natren Healthy Trinity, a Lactobacillus and Biffidobacterium probiotic supplement for severe diarrhea during chemo and it worked well for him. Be careful not to take too much he ended up constipated when he took more than recommended.
Since then, for over 7 years now, my entire extended family has used these two supplements as a preventative measure whenever antibiotics, chemo, or other treatments are administered with great results. I even give them to my children along with antibiotics.
*Kefir contains a strain of Saccharomyces if cultured at home with the grains. The store versions contain many of the probiotic bacteria but cannot by law contain the probiotic yeasts (if left to long yeasts create an ever increasing alcohol content, a nightmare for regulators.) If cultured for shorter periods of time the alcohol is negligible. I and my kids drink it daily.
Good luck in your battle. I hope this information helps you.
Pam
Studies referenced can be found @ Mayo Clinic website search Saccharomyces Boulardii
Reuters Health references pediatric kefir/antibiotic study results.*(Keep in mind Lifeway has no Saccharomyces in it, and studies have indicated that may be the most beneficial probiotic component of all.)
I have a very sensitive stomach that became worse since my last round of chemo almost 3 years ago. Because I have daily bouts of diarrhea, will Kefir help remedy the situation. I have tried probiotics with no positive results.
Dear Joan, you may also benefit from reading Gut and Psychology Syndrome by Dr. Natasha Cambell-McBride as well as getting familar with Weston A. Price Nutrition Foundation. I highly recommend kefir as well! If you can find a souce of clean raw milk, it would be best! Good luck to you and blessings of health, Joan.
is coconut kefir good for diabetic person? how can i make my own coconut kefir
is coconut fefir good for diabetic person ? how can i make coconut kefir? do i need to refeigerate it to retain its freshness? many thanks hoping to get your answer soon.
Hi Lillian! Coconut kefir is made with water kefir grains, not dairy kefir grains. There are two kinds! You can buy water kefir grains and put them in coconut milk (best if you make it yourself by simply blending the meat of one coconut with the water of one coconut together in a powerful blender). Water kefir grains love coconut milk and you should have excellent results. Do not use dairy kefir grains for this! Yes, coconut kefir is excellent for a diabetic. Yes, you will need to refrigerate the kefir, but not until it is fermented and strained. To make the kefir you will need to leave the coconut milk and the grains mixed together in a relatively warm place, such as a kitchen counter for example. I like getting grains from Marylin at http://www.kefirlady.com. Good luck to you!
Actually I’ve been successfully using milk kefir grains to ferment coconut for months now. I blend the flesh with the juice of the coconut, and the grains love it! The multiply very quickly, and the resulting kefir is lovely.
I would like to know how long can I use kefir,should I have pause or I can drink every day like yogurt.I am a healthy person.
Hi, Katerina
I’ve been making and drinking kefir for more than three years now. What I do is following small ‘treatments’ of a week’s period and then stop for a week. But this is not standard. I found this to be convenient for me. However, there are no restrictions as to the dosage a healthy person should take. Kefir is a totally safe drink, especially when you make it yourself and you have control over the milk you use. Caucasians (who first introduced it to the world) used to (and still do) drink it everyday, and according to some, they even replace mother’s milk with kefir, because it’s known to contain larger quantities of calcium than milk, and be more nutritious. Anyway, if you visit DOM’s Kefir webpage, you’ll find out almost everything that is known about kefir. The guy has REALLY looked into it! Best regards, M
Commercial Kefir usually has a 30 day shelf life.
I make my own kefir and drink it every day some times twice a day. I started making it in August of 2010. I’m into my 31st batch with the original culture. I like 3.25% butterfat milk best because it is the creamiest and thickest. Whether you use 1%, 2% or 3.25% butterfat milk, the effervescent quality is always there. The sourness is something you learn to live with.
I use kefir when I have an upset stomach too as well as drinking it as part of my morning routine.
Many people take a one or two day per week break from kefir (I take a one-day break every Saturday). I think I read that it’s good to do that on Dom’s Kefir website somewhere ( http://users.sa.chariot.net.au/~dna/kefirpage.html ). But I don’t think it would hurt to have it every day, see how you go. I have about 2 cups a day, 6 days a week with no problems. Hope that is helpful!
Could you please tell me list and amounts of probiotics in Kefir?
Don;t see it on the bottle.
Thanks for your help