Homogenized milk and KEFIR grains

Discussion in 'Yoghurt, Kefir' started by Ulla, Sep 16, 2015.

Tags:
  1. Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    Hi.
    This is my first post.
    We know that homogenization process damage milk fats, proteins and enzymes. Also calcium is broken up through this process. This exposes fat molecules to calcium, producing calcium soaps that are hard to digest.

    Do you think that kefir grains could repair or maybe reverse that new structure that comes with homogenisation?
     
  2. YuraCZ

    YuraCZ Member

    Joined:
    Apr 24, 2015
    Messages:
    675
    No.. Once is milk homogenized the damage has been done and kefir grains, they just consume sugar(lactose) and predigest casein... Pasteurization is not big deal. But I will not consume homogenized milk..
     
  3. OP
    Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    Okay. Makes sense.
    I don't consume kefir much but once in a while I get some homogenized milk extra and I use it for making kefir.
     
  4. YuraCZ

    YuraCZ Member

    Joined:
    Apr 24, 2015
    Messages:
    675
    I can tolerate only fermented dairy. If I eat cheese or something. I will feel like ***t. But I can drink up to 1l of homemade kefir in one sitting and after 15-20 mins I feel that it is fully digested..
     
  5. jyb

    jyb Member

    Joined:
    Nov 9, 2012
    Messages:
    2,754
    Location:
    UK
    Kefir degrades caseins a lot faster than cheese it seems (1 day versus 6 months for reduction by half for the particular cheese I read about). But there is still significant casein left. The following study shows the degradation of casein in milk kefir over time, there's roughly half gone after one day fermentation and much more after two days. http://www.ncbi.nlm.nih.gov/pubmed/20059900

    So that could be a factor. But there could many others. Although I drink kefir and think it might have benefits such as these, I don't have much digestion problem with milk either, so I think it's the cheese that takes more time to digest. I avoid eating large amounts of cheese, if any.
     
  6. OP
    Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    My main question was if kefir grains would make homogenized milk any less harmful due to changes in structures in molecules.
    But I guess not :cry:

    For me it is easier to make kefir with homogenized milk. Pasteurized/raw milk goes bad at the room temperature before kefir is made.
     
  7. jyb

    jyb Member

    Joined:
    Nov 9, 2012
    Messages:
    2,754
    Location:
    UK
    Culturing raw milk with kefir works just as with any other milk. Actually that's originally the whole point of kefir, to preserve raw milk fresh from the cow at normal temperature without a fridge for a very long time. Not that raw milk goes bad easily, processed milk is a lot worse.
     
  8. OP
    Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    My kefir from raw milk goes like that (photo). It is one, two days old. Grains are enough big for that quantity.
    From UHT/homo milk kefir is okay. Doesn't spoil or get any weird taste or anything and looks all in one piece :D
     

    Attached Files:

  9. jyb

    jyb Member

    Joined:
    Nov 9, 2012
    Messages:
    2,754
    Location:
    UK
    That picture shows that it has fermented well. Not spoilage at all. In fact it shows it has fermented too well - you left it for too long or with too many grains and your grains ate it all up - it is past time to remove the grains, although they can survive there for a while. Therefore the taste might be too acidic for you, but it is not spoilt in the sense of pathogenic bacteria. If you want a longer fermentation time without acidic taste that's fine, but you need to take out the grains before it starts to really separate like on your picture. If your processed milk wasn't separating, it probably was crappy milk that is not even fit for bacteria to consume.
     
  10. OP
    Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    THANKS!
    Yeah, I don't like that acidic taste so much.
    I used to drink kefir a lot more than novadays. Today I make it maybe once a month and from homogenized milk.
    I will try again with raw milk in soon time and I will shorten the time.
     
  11. OP
    Ulla

    Ulla Member

    Joined:
    Sep 16, 2015
    Messages:
    273
    Gender:
    Female
    And I never threw away that kefir. I used a blender stick to blend it and at the end it was okay just that taste was really strong and I had second thoughts about it :)
     

    Attached Files:

  12. YuraCZ

    YuraCZ Member

    Joined:
    Apr 24, 2015
    Messages:
    675
    Yeah.. One day fermentation with grains + one day without grains = less or basically zero lactose content, super easy to digest milk proteins and increase in vitamins especially K2 and B vitamins..
     
Loading...