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:
2. Raw milk:
Kefir can be made with raw milk. Completely unprocessed milk is called raw milk. Raw milk tastes better and is much more nutritious than processed milk. Raw milk is not available in many countries. There are few places where raw milk is available, but it is extremely expensive. The pros of using raw milk: It tastes wonderful and is very nutritious. The cons of using raw milk: There are many hygiene or safety issues. Moreover, raw milk is not available in many countries. Raw milk also has the shortest shelf life.3. Pasteurized 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.
Thus, dairy kefir can be made by using raw milk, pasteurized milk or UHT milk. All the three types of milk have their own set of advantages and disadvantages. It depends on your taste which kind of milk you will choose for making dairy kefir.