Originally Posted by captain optimism
I know we are on page EIGHT of this thread and here I am responding with a question to something from the very first post. Sorry.
I am lactose intolerant, but before I was, many years ago, I used to like kefir. I bought it in the Russian grocery store. Now I would like to use this as a probiotic to help my son's digestion, and I am wondering whether I will be able to digest it and have some again. If I start with the store-bought kefir, should I still drink it on an empty stomach? I remember that it was pretty mellow and sweet, not very tart.
Or should I just take a lactase pill with it and hope that does that trick?
Two things RE: lactose intolerance
1) The Kefir grains allow you to let the milk ferment an extra day and or 'ripen' it in the frige. So ALL the lactose it used up. I would think this would be fine for you. You'd have to have a pretty severe dairy allergy for this to 'not agree' with you. Then you could flavor it as you like.
2) I read the package on one of the store bought Kefirs (the flavored kind) and it read, cultured milk (the Kefir), milk, and fruit puree (the flavor). So they add in some regular milk to 'thin' it down and make it more 'drinkable', and also, this would add in lactose. So I would think, unless you can find a store bought Kefir that doesn't add in milk, to avoid it, if you are really lactose intolerant. But hey, maybe the milk gets converted while sitting on the cooler shelf??? and you'd tolerate it fine.
I am letting my Kefir brew for almost two days, now that it's cold, and it's nice and smooth flavored still, but it does need a good stirring!