Re: New to kefir and have a ?

[Guest guest]

>Irena:

Some suggestions:

If you can obtain raw cow or raw goat milk try fermenting this. If you

cannot obtain raw, try a good quality pasteurized goat milk. Some

people are able to consume soured milk, even if they are lactose

intolerant. I wouldn't use soy.

> I just got some kefir grains as a trade from someone that mailed them

> to me. I am lactose intolerant. How many grains and how much soy milk

> would I use?

>

> Thanks,

> Irena

>

[Guest guest]

I am unable to obtain raw milk. The few times I tried good quality

goat's milk I ended up gagging and just couldn't swallow.

Any other suggestions?

Thank you kindly.

Irena

> Some suggestions:

> If you can obtain raw cow or raw goat milk try fermenting this. If

you

> cannot obtain raw, try a good quality pasteurized goat milk. Some

> people are able to consume soured milk, even if they are lactose

> intolerant. I wouldn't use soy.

> > I just got some kefir grains as a trade from someone that mailed

them

> > to me. I am lactose intolerant. How many grains and how much soy

milk

> > would I use?

> >

> > Thanks,

> > Irena

> >

>

[Guest guest]

Irena,

You might want to try milk from different types of goats. I didn't enjoy

goats milk all that much until I tried Nigerian Dwarf milk.

Just a thought.

Heidi

[Guest guest]

Irena,

I'm still fairly new to kefir, but this is what I've found.

The goat's milk you get in the store is terrible. As a rule, it's

treated to the point that it just tastes bad, and there's no way around

that.

mentioned raw goat's milk. We've got a friend who raises goats,

and the fresh, un-pasteurized or anything, milk she gave us is what I

made our first kefir from. Absolutely fresh goat's milk, unprocessed at

all, is fantastic. Even our son with autism who has gluten and casein

sensitivities doesn't have any problem with it.

And it makes great kefir.

Since this, though, I've ventured on making kefir with simple organic

(yet pasteurized and homogenized) cow's milk from the store, and it has

turned out fine. I even made some from my son's soy milk, and that

turned out great as well!

I read somewhere that the general rule is two tablespoons of the kefir

starter per quart of milk is a rule of thumb. I still don't measure

what I use-I just eyeball it. Then, after 24-48 hours (depending on how

warm it is where you are), you strain it, store the granules in the

refrigerator, and enjoy your kefir.

Hope this helps!

- Lemmon

Mom of 3

List Owner, LDSspecialones

and LDSspecial_hs

(http://

<BLOCKED::blocked::BLOCKED::http://> )

" The most important instruction our children will ever receive will be

that which parents give to them in their own home, if parents diligently

teach their children the way our Father in Heaven would like them to

follow. " - Elder L. Tom

[Guest guest]

- " Gingers Garden "

wrote:

> > I just got some kefir grains as a trade from someone that mailed them

> > to me. I am lactose intolerant. How many grains and how much soy milk

> > would I use?

> >

> > Thanks,

> > Irena

Irena.. i am new, very very new to all of this.. But i read in a book

called " wild fermentation " , that a person could use nut milks.

As lactose intolerant myself, and quite soy intolerant, i just tried a

batch of nut milk (almond) homemade.(just soak almonds for about three

days..changing water every day..then peel them and blend them in a

blender with some water, and use them ..i think quantities are

relatively adaptable to personal preference.

I had some old kefir grains from the health food store, which are not

of the quality of Marilyns grains, and they made a nice nut milk

kefir. Just doing what was on the package..

i think that using the regular instructions for kefir with the nut

milk may well work.

my question on this is if the kefir will be as reusable and fat as it

was originally, as it does not have the milk to feed on.

Probably best to do experiments when you have made a big batch of

kefir and have some extra grains to work with ( after some time)

i am looking forward to experimenting myself.

alice

[Guest guest]

Hi Irena,

I remember reading this awhile ago. I didn't know if you knew that

kefir can actually help a person with lactose intolerance. The kefir

actually breaks down lactose.

http://researchnews.osu.edu/archive/kefir.htm

Hope this helps.

Have a great day!

http://yellowcanaryalert.blogspot.com/

>

> I just got some kefir grains as a trade from someone that mailed them

> to me. I am lactose intolerant. How many grains and how much soy milk

> would I use?

>

> Thanks,

> Irena

>