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 that is known for its huge health benefits. Though the flavor and tart of kefir is 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, every one cannot make kefir by using fresh raw organic milk because it is quite expensive and the availability is also not that great. There are also other concerns such as shelf life. In this article, we will talk about the several kinds of milk that can be used for making dairy kefir. We would also discuss about the pros and cons of each type of milk.
1. UHT milk:
Kefir can be made from UHT (ultra-heat treatment) milk. This is the type of milk that is subjected to a temperature which is as high as 135 degrees 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 is not opened for about nine months without any need of refrigeration. However, some amount of nutrients is lost from the milk due to heating it at such a high temperature. Many people have also complained about the slight 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: It is cheap, easily available in the market and has the longest shelf life. The cons of using UHT milk: Nutrient loss is observed and it has a slight unpleasant taste which is not liked by many people.
2. Raw milk:
Kefir can be made with pasteurized milk. This is the type of milk that is heated at a temperature of 70 degrees C. Since the milk is heated, important vitamins and minerals are lost. Pasteurized milk has a longer shelf life than that of raw milk. The pros of using pasteurized milk: 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.