FAQs

Finished milk kefir can be stored as follows: 

  • At room temperature (20C – 26C): 1 to 2 days 
  • In the refrigerator (4C to 7C): 2 to 3 weeks 
  • In the freezer (-18C to -4C): 1 to 2 months or longer (like ice cream) 
  • Storage recommendation: Refrigerate 

The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. Milk kefir can have a sour taste and an effervescent texture. 

You can take too much of anything. We are all individuals and have to find out our own requirements. What is a healthy dosage for one person can be harmful for another. Negative effects of Kefir intake are not known, however, people with an intolerance to lactose should start with very small dosages like a teaspoon at a time. 

Kefir is a type of fermented dairy product. People make it by adding bacteria and yeast cultures to milk. The cultures feed on natural sugars in the milk. This allows them to multiply, creating a fermented drink. 

Kefir has a tart and tangy flavor and a consistency similar to drinkable yogurt. Due to the fermentation process, kefir may taste slightly carbonated. This happens because the microbes produce gases as they digest the sugars in the milk. 

Despite the name, kefir grains are unrelated to wheat or oats. This means there is no gluten in a traditional kefir drink containing only milk and live cultures. 

However, some brands may use oats and other products containing gluten to add flavor or change the texture of the liquid. Always check the label before purchasing. 

Many kefir drinks are based on a type of dairy milk. The fermentation process reduces how much lactose this milk contains, but this does not necessarily make kefir lactose free. There may still be trace amounts of lactose, depending on the product. 

Some people with mild lactose intolerance may still tolerate kefir if the amount of lactose is minimal. Those with more severe intolerances or allergies may benefit more from a nondairy kefir.

However, some brands may use oats and other products containing gluten to add flavor or change the texture of the liquid. Always check the label before purchasing. 

The nutritional value of kefir and the probiotic microbes it contains varies widely depending on the ingredients and fermentation technique. A 2017 paper estimates that traditional milk kefir consists of around: 

  • 90% water 
  • 6% natural sugars 
  • 3.5% fat 
  • 3% protein 

Kefir also contains a number of vitamins and minerals, including: 

  • B vitamins 
  • vitamin C 
  • vitamin A 
  • vitamin K 
  • magnesium 
  • calcium 
  • potassium 

Some people with mild lactose intolerance may still tolerate kefir if the amount of lactose is minimal. Those with more severe intolerances or allergies may benefit more from a nondairy kefir.

However, some brands may use oats and other products containing gluten to add flavor or change the texture of the liquid. Always check the label before purchasing. 

Kefir is called a superfood for a good reason- it is packed with nutrients and probiotics that your body needs to function at its optimal level. Drinking an adequate amount of kefir every day will keep your immune system strong and improve your digestive system. 

However, you must watch how your body reacts to kefir consumption and understand how much it can handle easily. 

1 to 4 cups daily is the usual amount most folks enjoy. 

Yes, pregnant women can generally drink kefir, but there are some considerations:

Rich in Probiotics: Kefir is packed with probiotics, which can help support gut health and boost the immune system. This can be beneficial during pregnancy.

Nutritional Benefits: Kefir is a good source of calcium, protein, and B vitamins, all of which are essential for a healthy pregnancy.

Pasteurization: Ensure the kefir is made from pasteurized milk to reduce the risk of harmful bacteria. Pregnant women should avoid unpasteurized dairy products due to the potential risk of bacteria.

Check for Alcohol Content: Some fermentation processes can produce trace amounts of alcohol. While the levels in kefir are typically very low, it’s good to confirm.

Digestive Sensitivity: Pregnant women might be more sensitive to new foods. Start with a small amount to ensure it doesn’t cause any digestive upset.

Consult Your Doctor: If unsure, or if there are any complications in the pregnancy, it’s always best to check with a healthcare provider before adding kefir or any new food to the diet.

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