Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 On Jan 21, 2008 11:34 AM, Ken & <ken.brooks@...> wrote: > In Ontario, Canada, we have no source of non-homogenized milk, so are > forced to make our kefir from homogenized milk. > We understand that the homogenizing process breaks milk fat down into > particles so small they are absorbed by the intestine in quantities > and/or forms not intended by nature, creating lipid problems in the > circulatory system. > Someone, perhaps just wishing it to be true, suggested that the kefir > process somehow reversed or otherwise improved this situation. > Does anyone have credible information on this question? Sorry, but it isn't so. Kefir does not reverse this. But now I have a question. Goats milk is naturally homogenized, although after several days cream will rise to a degree. But it is a fact that the fat size is smaller in goats milk. I wonder how the size compares to homogenized cow milk. There is no lipid problems in the circulatory system from people drinking regular goats milk. Marilyn > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Can one make kefir with whipping cream? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Yes, but you don't want to put kefir grains in there or you'll have a hard time getting them out. Too thick. Just use a tablespoon of finished kefir per cup. Stir and let set up. Oh, and if you have a lot of cream, you can drain the whey and make, I think it is called mascarpone cheese. So rich! Marilyn On Jan 21, 2008 1:39 PM, Full Circle Natural Herbs < fullcircleherbs@...> wrote: > Can one make kefir with whipping cream? > Thanks, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Still not clear on how to reply directly or through the forum with info. You may know of, or be interested in, the following that I got from a site (how did I find that now? not sure) re the fat in homogenized cow milk vs goat milk: Homogenized milk: the devil? The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase, to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized) cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption. --excerpted from " Goat Milk versus Cow Milk, " by G. F. W. Haenlein and R. Caccese, University of Delaware, Newark, in the Extension Goat Handbook, fact sheet E-1, 1984. The source for this rather astonishing claim is old; but it comes not from some blissed-out health guru peddling a product, but rather from an ag-extension scientist at a respected university. Website was http://bittergreensgazette.blogspot.com/2005/04/homogenized-milk-devil.html May be interesting Ken Re: Kefir from Homo Milk On Jan 21, 2008 11:34 AM, Ken & <ken.brooks@...> wrote: > In Ontario, Canada, we have no source of non-homogenized milk, so are > forced to make our kefir from homogenized milk. > We understand that the homogenizing process breaks milk fat down into > particles so small they are absorbed by the intestine in quantities > and/or forms not intended by nature, creating lipid problems in the > circulatory system. > Someone, perhaps just wishing it to be true, suggested that the kefir > process somehow reversed or otherwise improved this situation. > Does anyone have credible information on this question? Sorry, but it isn't so. Kefir does not reverse this. But now I have a question. Goats milk is naturally homogenized, although after several days cream will rise to a degree. But it is a fact that the fat size is smaller in goats milk. I wonder how the size compares to homogenized cow milk. There is no lipid problems in the circulatory system from people drinking regular goats milk. Marilyn > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 I add a tablespoon or so of my drained milk kefir and let the cream sit on the counter overnight. The next morning I churn the cream to make butter and save the liquid off the butter. The best butter and buttermilk I have ever tasted! Re: Kefir from Homo Milk Can one make kefir with whipping cream? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 I am no expert on this, but I have read up on the negative effects of homogenized milk for years. The other alternative to this, other than using goats milk or other non homogenized milk, is to use skim milk. There basically is no fat to homogenize. Modernized processing destroys so much nutrition and alters things (and I'm sure there is a forum to address those issues!) but skim milk is the best solution. Or pure cream is also non-homogenized, but not a good alternative for drinking! Fresh-from-the-farm milk is best, but not reality for most of us. I vote for skim because it seems the best choice for drinking. My kefir grains LOVED goats milk but my source dried up for the winter so I am using skim and the kefir grains are thriving in that too. As Marilyn has educated us, they are hearty little boogers and will adapt to what we give them. Plus kefir is better for us than drinking plain milk, so we are trying to do good for our bodies by using it. Pam Re: Kefir from Homo Milk Still not clear on how to reply directly or through the forum with info. You may know of, or be interested in, the following that I got from a site (how did I find that now? not sure) re the fat in homogenized cow milk vs goat milk: Homogenized milk: the devil? The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase, to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized) cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption. --excerpted from " Goat Milk versus Cow Milk, " by G. F. W. Haenlein and R. Caccese, University of Delaware, Newark, in the Extension Goat Handbook, fact sheet E-1, 1984. The source for this rather astonishing claim is old; but it comes not from some blissed-out health guru peddling a product, but rather from an ag-extension scientist at a respected university. Website was http://bittergreensgazette.blogspot.com/2005/04/homogenized-milk-devil.html May be interesting Ken Re: Kefir from Homo Milk On Jan 21, 2008 11:34 AM, Ken & <ken.brooks@...> wrote: > In Ontario, Canada, we have no source of non-homogenized milk, so are > forced to make our kefir from homogenized milk. > We understand that the homogenizing process breaks milk fat down into > particles so small they are absorbed by the intestine in quantities > and/or forms not intended by nature, creating lipid problems in the > circulatory system. > Someone, perhaps just wishing it to be true, suggested that the kefir > process somehow reversed or otherwise improved this situation. > Does anyone have credible information on this question? Sorry, but it isn't so. Kefir does not reverse this. But now I have a question. Goats milk is naturally homogenized, although after several days cream will rise to a degree. But it is a fact that the fat size is smaller in goats milk. I wonder how the size compares to homogenized cow milk. There is no lipid problems in the circulatory system from people drinking regular goats milk. Marilyn > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2008 Report Share Posted March 27, 2008 My kefir grains > LOVED goats milk but my source dried up for the winter so I am using skim > and the kefir grains are thriving in that too. So, may I ask, is there an adaptation time when switching types of milk? When you have to throw the milk away as the bacteria and yeasts take time to adapt to a new food source? Thanks so much!....sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2008 Report Share Posted March 27, 2008 Hi Sharon, You don't have to throw anything away. It is all good to drink, but consistency and such will be different than expected for a few days when switching species. Marilyn On Thu, Mar 27, 2008 at 10:26 AM, sharon <swatts1@...> wrote: > My kefir grains > > LOVED goats milk but my source dried up for the winter so I am using > skim > > and the kefir grains are thriving in that too. > > So, may I ask, is there an adaptation time when switching types of > milk? When you have to throw the milk away as the bacteria and yeasts > take time to adapt to a new food source? > > Thanks so much!....sharon > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2008 Report Share Posted March 27, 2008 Hello, I've been using kefir grains for about 3 years and about 6 months ago got grains from this list. I've heard of the grains going into a sheet but never had it happen... until now. Did I do something wrong? I keep my grains out temp 70 during the day and 60 at night. Thanks, On Thu, Mar 27, 2008 at 10:30 AM, Marilyn Kefirlady <marilynjarz@...> wrote: > Hi Sharon, > > You don't have to throw anything away. It is all good to drink, but > consistency and such will be different than expected for a few days when > switching species. > > Marilyn > > > On Thu, Mar 27, 2008 at 10:26 AM, sharon <swatts1@...<swatts1%40rogers.com>> > wrote: > > > My kefir grains > > > LOVED goats milk but my source dried up for the winter so I am using > > skim > > > and the kefir grains are thriving in that too. > > > > So, may I ask, is there an adaptation time when switching types of > > milk? When you have to throw the milk away as the bacteria and yeasts > > take time to adapt to a new food source? > > > > Thanks so much!....sharon > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2008 Report Share Posted March 27, 2008 It's a stage. Of course you did nothing wrong. Marilyn On Thu, Mar 27, 2008 at 12:45 PM, Full Circle Natural Herbs < fullcircleherbs@...> wrote: > Hello, > I've been using kefir grains for about 3 years and about 6 months ago got > grains from this list. > I've heard of the grains going into a sheet but never had it happen... > until > now. > Did I do something wrong? I keep my grains out temp 70 during the day and > 60 > at night. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
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