Guest guest Posted June 23, 2005 Report Share Posted June 23, 2005 Anyone know what happens to skimmed milk when it's used to make kefir? I imagine the 'fermentation' process changes it considerably but to date I have not being able to find any guidance on it's nutritional values. In th absence of anything more scientific, would one equate it to yoghurt? Gay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2005 Report Share Posted June 23, 2005 I haven't seen much in print so I just use the equivalent values for skim milk. The lactose (sugars) will be converted to alcohol so I expect caloric content is similar but glycemic index should be different (less I suspect). JR -----Original Message----- From: [mailto: ]On Behalf Of Gay e Sent: Thursday, June 23, 2005 11:15 AM Subject: [ ] Kefir Nutrition Anyone know what happens to skimmed milk when it's used to make kefir? I imagine the 'fermentation' process changes it considerably but to date I have not being able to find any guidance on it's nutritional values. In th absence of anything more scientific, would one equate it to yoghurt? Gay Quote Link to comment Share on other sites More sharing options...
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