Originally Posted by eko_mom
The milk kefir grains are not milk--right? Can I use them to make kefir with almond milk, rice milk or coconut milk if we are intolerant to soy, and cows milk? Not sure about goats milk, (intolerant to goat's cheese--chevre in breastmilk). Or, do you suggest we use the water kefir grains? Can you use the milk kefir grains for juice? And, lastly, does water kefir carbonate the beverage? My dd doesn't like the sparkles.
Most cow's milk is A1 casein; kefir grains and goat's milk is A2 casein. Short version, A2 is more easily tolerated by most people.
You can make almond, coconut, or rice milk kefir with milk kefir grains. I hear the rice milk is nasty flavored. Coconut milk is very healthy and mild!
Water kefir is dairy-free. Can be used for juice (so can milk kefir grains) or coconut water. It is fizzy, if you leave a cap on tightly
. You only need 1 teaspoon for benefits. Kefir can be added to other cold drinks. Water kefir is easy to disguise. Milk kefir a bit more sour.
I wouldn't give any milk kefir to anyone with an IgE allergy to milk, or with sudden rash, or vomiting as the symptom.
But, I'd have given homemade RAW goat's milk kefir to my son, if I had known then, what I know now. He was "dairy intolerant" and we avoided all dairy until about age four.
With an "intolerance" to commercial pasteurized dairy, of green mucusy stool, not bloody, I'd consider commercial, pasteurized goat's milk kefir. But, I wouldn't do commercial pasteurized cow's milk kefir, personally. The casein is generally A1 which is more allergenic than goat's milk casein.
I'd do homemade raw
milk kefir. But, I'd MUCH rather homemade, raw goat's
milk kefir! And probably even try homemade, pasteurized
cow or goat's milk kefir. (with *intolerances*, not IgE allergies)
Basically, homemade is best, raw is next priority, goat is next priority, IMO.