Like yogurt, which is made from fermented milk, kefir contains lots of bacteria that aid lactose digestion. Yogurt doesn't produce symptoms of lactose intolerance because these bacteria help digest the lactose. However, kefir has a broader range of nutrients than does yogurt, he says.
Similarly, what milk is best for making kefir?
CHOOSING THE TYPE OF MILK FOR MAKING MILK KEFIR
- Cow Milk. Cow milk is the most popular choice for culturing.
- Goat Milk. Goat milk is becoming more popular for culturing.
- Sheep Milk. Sheep milk is sweeter than cow milk and contains more protein, resulting in a thicker, creamier kefir.
- Non-Dairy Milk.
- Lactose-Free Milk.
Do you have to heat milk to make kefir?
No, cold milk is just fine. Especially in the summer, it will help keep the grains from over-fermenting. Warm, freshly milked milk from your goat or cow is also just fine, as its within the safe temperature range (and is in fact how kefir was first made - with fresh warm milk).