What types of milk that can be used for making dairy kefir ?
Choosing the best milk for making Milk Kefir
Kefir is a fermented milk product known for its substantial health benefits. Though the flavor and tart of kefir are similar to that of yogurt, kefir contains much more beneficial qualities than yogurt. The best kind of kefir can be made from raw organic milk that is fresh and hygienic. However, everyone cannot make kefir by using fresh raw organic milk because it is pretty expensive, and the availability is also not that great. There are also other concerns, such as shelf life. This article will talk about several kinds of milk that can be used for making dairy kefir. We would also discuss the pros and cons of each type of milk.
1. UHT milk:
Kefir can be made from UHT (ultra-heat treatment) milk. This type of milk is subjected to a temperature as high as 135°C for a second or two. This process results in the killing of the germs present in the milk. Therefore, people can store UHT milk in containers that are not open for about nine months without refrigeration. However, some nutrients are lost from the milk due to heating it at such a high temperature. Many people have also complained about the slightly unpleasant taste of UHT milk. However, this type of milk is cheap, and so many people find it affordable and appropriate for making dairy kefir. When UHT milk is used for making dairy kefir, the kefir is thick. The pros of using UHT milk are that it is cheap, readily available in the market, and has the most extended shelf life. The cons of using UHT milk: Nutrient loss is observed, and it has a slight unpleasant taste which many people do not like.
2. Raw milk:
3. Pasteurized milk:
Kefir can be made with pasteurized milk. This type of milk is heated at a temperature of 70 degrees C. Since the milk is heated, essential vitamins and minerals are lost. Pasteurized milk has a longer shelf life than raw milk. The pros of using pasteurized milk are that it is cheaper and has a longer shelf life. It is available almost everywhere. The cons of using pasteurized milk: Some minerals and vitamins are lost.