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We drink kefir in our family!
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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 www.realmilk.com -- lots of great info there! Also, you can find great info and products at www.organicpastures.com .)
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.
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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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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!
