Someone! Please fix my lactose intolerance!
I usually do not have any problems with milk but this past weekend a nice milk-heavy boba drink did not sit very well in my stomach. So I did some investigating and learned that kefir would aid in lactose digestion. My mother is really into kefir from the grocery store, and naturally, I wanted to see if it was more economical to make it at home.
During my initial research, I learned homemade milk kefir has 50 different strains of bacteria while the grocery brands only have 10 strains. These little buddies are a great addition to your gut’s microbiome.
I found the video linked below particularly helpful.
I used this YouTuber’s links to purchase live grains. I also decided to look into the water kefir because I have been drinking a Fresca daily and would be interested in replacing that. I would also like to drink milk kefir to improve my lactose tolerance.
Both grain types were delivered on the same day happy and healthy.
The Prep
The Set Up
According to the internet kefir grains enjoy temperatures of 70-85 degrees Fahrenheit so my seed starter should provide the little yeast and bacteria a nice place to grow.
I left them there for 24 hours.
Water Kefir 24-Hour Outcome
After 24 hours some of the water kefir grains floated to the top. Apparently, this is normal and welcome, they are filling with carbonation and need to ‘burp’ it out. The lid seems to pop off occasionally to release some of the pressure from all the carbonation. I plan to leave it here for another 24 hours.
Milk Kefir 24-Hour Outcome
The milk kefir started to show signs of separation so I decided to strain the grains off and repeat the process. The instructions said to dump the first batch of kefir since it wouldn’t be the best.
The grains looked healthy.
Looking forward to tasting the kefirs soon!
Leave a Reply