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Anyone taking kefir?

591 Views 2 Replies 3 Participants Last post by  alamama
I'm new to the whole kefir thing. My husband and I were just given some natural kefir from the Himalayas (if I remember correctly). I have tried drinking it a few times, but have to hold my nose because of the taste
: . Although I do admit it doesn't taste that bad... I think it's more of a mind thing for me because of the texture. But I really want to do it! I'm a nursing mom and I really think I might benefit from it.
Now, my questions..
What kind of milk is the best for it? My uncle, the one who gave it to us, says that organic whole milk is best, but I have also heard that lowfat is best...??? Right now we're using organic whole milk. long do you let it sit? My husband has been letting it sit for 12-24 hours. Does the taste get better or worse depending on how long you let it sit? And can I add stuff to it to help it taste better without taking away from the health benefits? (this is probably a stupid just seems like kefir is a delicate substance or something. i.e.: no metal touching it, etc.)
Please let me know! Thanks!
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We drink kefir in our family!
The best milk to use to make kefir is raw organic whole milk. Raw milk has not been pastuerized. Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. (That's a direct quote from -- lots of great info there! Also, you can find great info and products at .)

If raw milk is not available to you, or you are really uncomfortable with the idea, organic whole milk is your next best bet. Your DH is culturing it correctly by allowing it to sit for 12-24 hours.

To make it taste better, you could add stevia. It is an herb that has a sweet taste, but does not produce the same reaction in your body that sugar does, and is not at all harmful to you! Beware, though, if you are unfamiliar with stevia, that some brands are superior to others. The brands that are inferior can have a very bitter taste.

Also, you might try young, green coconut kefir! It is made from the water found in young, green coconuts, which are often available in Thai or Asian markets or health food stores. They are coconuts that have not fully matured, or reached the "brown" coconut stage as we know it. Very commonly used in Thai and other Asian cuisines. It is VERY, VERY good for you, especially when it is made into kefir! (And you can make a delicious "pudding" out of the coconut meat and a bit of the coconut kefir! Babies LOVE it!) You can read more about coconut kefir at The Body Ecology Diet website. You can also find out more about stevia there, too, as well as purchase a fantastic liquid stevia.

Hope you find a new way to make the kefir so that you enjoy it! Once you do, you'll be hooked, I guarantee it!
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We love kefir smoothies! We usually make ours with some combo of fruit (berries, peaches, banana, etc), coconut milk, kefir and flax seed oil. Banana is great for sweetening if you don't have the stevia and once you blend it all up, it smooths out the texture. Of course, if the texture is the main problem, you could just blend up the kefir to smooth it out.
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