Rehydrating Kefir Grains - What to do with milk?

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post #1 of 9

9/27/12 at 7:41pm

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I'm rehydrating kefir grains. What do I do with the milk that isn't kefir yet, but just had the grains sit in it for 24 hours? I hate to throw it away. It smells sorta yeasty. Is it healthy to drink or put in oatmeal or something? I'm not sure what it is now. Didn't the kefir feed on something in it, so what's missing from it now?

Yeah, I wonder why there are no responses. Don't a lot of people on here make kefir? I've been rehydrating my kefir grains for 3 days now and thrown out the milk each night because I can't figure out what to do with it and it tastes weird. I don't know if it's safe to use in cooking, but I can't find the info anywhere.

post #4 of 9

9/30/12 at 4:05pm

IdentityCrisisMama
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A quick search indicates that, although you could eat the water, it may not be advantageous. Seems the soaking is trying to release "anti-nutrients", which presumably go into the water.

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Soaking grains degrades phytic acid, meaning that your soaking water should not contain an overly large amount of phytates. If you’ve soaked your grains overnight in an acidic solution to help mitigate the effects of phytic acid, an antinutrient which binds up minerals preventing your body from fully absorbing them, you do not need to discard the soaking liquid or rinse your grains; however, I recommend doing so because I find that rinsing grains, beans and legumes after the soaking process improves their flavor. Similarly, the Weston A Price Foundation, a nonprofit dedicated to nutrient-dense diets and founded on the principles of Weston A Price, recommends that if you’ve finished soaking grains, you rinse them well.

post #5 of 9

9/30/12 at 4:33pm

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Quote:

Originally Posted by IdentityCrisisMama

A quick search indicates that, although you could eat the water, it may not be advantageous. Seems the soaking is trying to release "anti-nutrients", which presumably go into the water.

But I'm not soaking grains, this has nothing to do with grains. They are called kefir "grains", but they aren't actually grains, it's just given that name. And it's milk that is left over, not water, so that post doesn't really have anything to do with the question.

post #6 of 9

9/30/12 at 4:34pm

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