RSSWhy You Should Be Drinking Kefir
January 4, 2010
It tastes like unrisen bread dough. Now why would anyone subject themselves to drinking that?
Kefir is a special type of fermented milk. Only 1 Tbsp. a day delivers all the good bacteria you need. 5 billion. I’m not sure what the going levels are, but that seems like a lot. And some of these nutrients are not available from any other source, and will disappear without a daily top-up.
I once thought Kefir was the next level of buttermilk, just a yogurt-like fermented milk product. It is actually far more than that, in its history, production, and nutrition. The difference between Kefir and yogurt is well-described here, at Body Ecology.
Does anyone remember reading about those communities in Russia where people live to be 110? In the news articles, drinking Kefir each day was stated as the reason for this healthy longevity.
Kefir begins as fermented milk but once combined with particular bacteria and yeast, it becomes a living, dividing entity known as kefir grains. The history of this fascinating food is here. Sure enough, my container says “probiotic fermented milk made from authentic kefir grains from the Caucasus in Russia”. Of course, you probably only go to Russia the one time. After that, it’s self-perpetuating like sourdough.
I buy the organic version. It was explained to me that in regular milk products, cows are fed antibiotics. These make their way into the milk and kill enough good bacteria that the yogurt won’t set. This is why they add gelatin. Organic dairy products would have no antibiotic exposure so the good bacteria levels are kept at a maximum.
I love all the yogurts made by the Liberte company in Quebec. It really is hard to stop eating them till the tub is empty. Their Kefir is equally great, though it is a learned taste. At the bottom of the home page is a link to USA products, or here.
The US page is very comprehensive, but doesn’t appear to include Kefir. If you ask, it will happen. The link to the US site is here.
I don’t for a moment buy into the marketing concept that younger is better, or that aging is bad. I most definitely do line up with the belief that healthier is better. Not the same thing. I think this is something we should be doing, with a big long-term health payoff.
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11 Responses to “Why You Should Be Drinking Kefir”
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Check out the quantity of trans fat in Liberty Coffee yogourt. You will be sad.
No wonder it tastes like Hagen Daz! Is it the same for the Lemon?
Time to get on my soapbox! I have been using kefir for several years. it goes on my granola, fruit mix every morning for breakfast. I do not think it tastes like unrisen bread dough. I think it has a very refreshing taste. Not familiar with your brand but use Lifeway Kefir or Annie’s Organic.Hrere in the USA Lifeway makes plain-nonfat and lowfat as well as organic. website is http://www.kefir.com. Many fruit flavors but you are better using the plain. Many people who are lactose intolerant can use kefir or yogurt without problems. I can get Lifeway at my local grocery store as well as Publix.
Whoops that last line was meant to read at my local Publix as well as Whole Foods.
I learned about the fat (8% is it ??) when I discovered this yogurt in Holly’s fridge and ate way too much. You do have to watch that. There are options in the line.
I will try out the US versions when I’m there next.
Rosalie, you are more woman than I if you can pour it on cereal
ps the whole Lifeway line has no antibiotics not just the organic. The other product you should try is Farmland Dairies Skim Plus Milk. You would swear that it is not skim milk tastes much richer. More expensive but there are only 2 of us and no kids here. We can get that in our local grocery store ,also. Originally came from the makers of Parmalat shelf milk. It is so popular that the half gallons are usually gone from the store. I cannot stand the taste of regular skim milk and that is how I originally got to putting yogurt or keffir on my cereal.
BTW it is the plain varieties that are best for you. La Lulu the cat gets whole milk yogurt and it usually takes me about 15 minutes to find a plain small container and she will only eat the Greek variety at this point. You don’t want to know the fat content on this and I must keep my spoon out of it.
I don’t think it tastes anything like unrisen bread dough, the closest thing I could compare it to would be yogurt but so much better.
Kefir is ridiculously easy to culture at home. Simply toss kefir grains into a jar of milk, cover with a coffee filter, let sit at room temperature for about 24 hours, strain, repeat. It’s so much cheaper too, for the price of 8 oz of commercially produced kefir you can buy a gallon of milk to make your own.
Andrew,
I would love to do this. Where does one acquire Kefir grains? I have never seen that anywhere. And, do you use new grains for each jar of milk? Presumably the quantities of each grains and milk comes with the grains?
My 2cents again. I agree with Andrew on the taste. Where are you Andrew in US or Canada? Maybe the product is slightly different.
I, also, would like more info on kefir grains and where they are available. I made my own yogurt many moons ago but it seemed to be more of a process than what you are talking about. Guess I will head on to google since I am sure that Lifeway won’t tell me. I did send Lifeway an email to ask if their products were available in Canada but I do not remember ever hearing from them.
Glad you don’t have the grains, either, Rosalie. Well, not glad exactly, just not as jealous as I usually am of all the good things Americans have. One day, I will spend 4 months a year there. Hopefully Andrew will return one day, or I’ll email him.
An excellent article Rosalie found on Kefir, all you need to know in one place…except where do you buy the grains?? I’ll ping Andrew’s email.
http://itotd.com/articles/517/kefir/
Quite a fascinating site all round. I’d never seen it before.