Guest guest Posted April 8, 2012 Report Share Posted April 8, 2012 Hi Jimi My kefir is out all the time with no problems. (Referring to the second ferment after the grains are strained.) I am still trying to get my consumption/production right, so my production outruns my consumption for now. So my kefir sits for a week or more and it just gets thicker and creamier. That's all I can answer. But I would not think a fragmented milk such as lactaid free would work to make kefir. Lyn ----- Original Message ----- Hello everyone, I have two questions: Can I leave my finished kefir out at room temperature before drinking because I like the taste better, rather than cold kefir straight out the fridge. Also, Is it possible to make milk kerfir using lactaid free milk? Thanks, Jimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2012 Report Share Posted April 8, 2012 I think you mean " lactose free milk " of which Lactaid is a brand name. (as such, lactaid free milk might even be real milk) But, I digress, some of the bacteria in kefir eat the lactose to produce lactic acid, etc. You would be starving those bacteria. Just like you can't make butter out of low fat milk, you need cream. And as far as leaving out of the fridge, the lactic acid produced by breaking down the lactose, reduces the PH of the kefir and allows it to remain safe at room temp for a longer period. Hope that helps a little. Leo On Sun, Apr 8, 2012 at 12:01 PM, <ly.ninwv@...> wrote: > ** > > > Hi Jimi > > My kefir is out all the time with no problems. (Referring to the second > ferment after the grains are strained.) I am still trying to get my > consumption/production right, so my production outruns my consumption for > now. So my kefir sits for a week or more and it just gets thicker and > creamier. > > That's all I can answer. But I would not think a fragmented milk such as > lactaid free would work to make kefir. > > Lyn > ----- Original Message ----- > > Hello everyone, I have two questions: Can I leave my finished kefir out at > room temperature before drinking because I like the taste better, rather > than cold kefir straight out the fridge. Also, Is it possible to make milk > kerfir using lactaid free milk? > > Thanks, > Jimi > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2012 Report Share Posted April 9, 2012 Hi Jimi, Yes, you can leave the kefir out in a closed (loose lid) jar on the counter to drink at room temperature if you are using raw milk. I do not know if pasturized milk is converted enough to leave out. Maybe someone who uses pasturized milk to make their kefir can speak on that. As far as using lactose free milk, Lactaid. The reason why people drink Lactaid is because their bodies have a hard time processing the lactose in the milk. This problem is because the milk is pasturized and the enzymes that help you digest your food have been destroyed. People who can't drink pasturized milk because of the lactose CAN drink RAW milk without a problem as the enzymes are still there, along with all the vitamins and minerals. When you second ferment (leaving out on the couter after straining), the lactose that is in the kefir is diminished by the probiotics in the kefir. So, you really might want to consider switching to raw milk if you have not already and stay away from the pasturized stuff...just my two cents. http://www.realmilk.com/whichchoose.html Al Lactaid free milk Hello everyone, I have two questions: Can I leave my finished kefir out at room temperature before drinking because I like the taste better, rather than cold kefir straight out the fridge. Also, Is it possible to make milk kerfir using lactaid free milk? Thanks, Jimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2012 Report Share Posted April 9, 2012 Jimi, I have used raw milk, pasteurized milk, and ultra-pasteurized milk. My finished kefir ferments at room temperature equally well with all 3 different types of milk. Not only that, but I sometimes have used non-organic milk, and that works fine, too. Remember, any non-organic cow that is on antibiotics cannot give milk (for sale) and not only that, if a cow has been on antibiotics then it cannot give milk (for sale) until after 30 days of end of treatment. So there will be antibiotic residue in the milk; the longest-lasting antibiotic is azythromycin, which is in the body for up to 8 days after last dose. I find it fascinating to discover which milk gives me the best results. Fro some reason, the Archer Farms organic (Target store brand) of milk always gives me the best kefir, even better than raw milk. I don't know why that is. The worst results I have had are from Lactaid brand (of course, because there is no lactose/sugar to feed the kefir grains) and that icky stuff that comes in a paper box and has a long expiration date. The other great results ihave had are from a local dairy that sell low-heat pasteurized milk from non-organic cows that are put out to feed on meadow grass in the Florida sun--it's an old-fashioned dairy farm, and their cows give the most yellow, creamy milk I've ever seen. Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2012 Report Share Posted April 9, 2012 LaDonna, That is great information. There is a no real information on sugar/carb content of kefir. So knowing you monitor your blood glucose levels, and the kefir does not negatively affect it is very valuable information. Thanks! Leo On Mon, Apr 9, 2012 at 9:59 AM, LaDonna <jandlharris@...> wrote: > ** > > > Jimi, I think that lactose is milk sugar. If you purchase Lactaid milk, > which > is lactose free, it will not have the sugar that is necessary for your MKG > to > grow. If they process the lactose, your kefir should then be lower in > lactose. > I am no scientist, but I have diabetes. I had quit drinking milk after > being > diagnosed. I can drink kefir without spiking my blood glucose level. > That > tells me the milk sugar, lactose, is reduced enough for me. I've read > that > people with lactose intolerance can drink good kefir without symptoms. > Good > luck, LaDonna > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2012 Report Share Posted April 9, 2012 Hi LaDonna, GTF Chromium from a whole food source 3 times a day has been proven to reduce the need, if not eliminate the need to artifically add insulin. If you want to know more, send me a pm. Al Lactaid free milk Jimi, I think that lactose is milk sugar. If you purchase Lactaid milk, which is lactose free, it will not have the sugar that is necessary for your MKG to grow. If they process the lactose, your kefir should then be lower in lactose. I am no scientist, but I have diabetes. I had quit drinking milk after being diagnosed. I can drink kefir without spiking my blood glucose level. That tells me the milk sugar, lactose, is reduced enough for me. I've read that people with lactose intolerance can drink good kefir without symptoms. Good luck, LaDonna Quote Link to comment Share on other sites More sharing options...
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