I make Kefir. What’s your superpower?
Kefir can be made with many different kinds of milk, be it non-dairy or dairy milk. It differs in calories and nutritional differences depending on which type of milk you use. Kefir is far superior to regular milk. Fermentation is the alchemy of milk. It chemically breaks down milk with its abundance of bacteria and yeasts and converts the carbohydrates in the milk to lactic acid, leaving the milk with almost no lactose. It preserves the vitamins and minerals and increases C and B vitamins. It will help your digestion, boost your immune system, and give you loads of energy. Milk is demonized by many, and while milk has lost a lot of its nutritional benefits when we pasteurized and homogenized it, kefir transforms the milk into a healthy food that not only healed me, but has healed thousands of others. It feels like a miracle to me. The process of fermentation is a gift to us all and it can heal and make us well. Make these microbes your friends and let them transform your foods into superfoods. Everybody can enjoy the benefits which is another reason I encourage you to make it a part of your life.
Kefir has one gram of sugar per 8 ounces once the fermentation process is done. It has quite a bit less than yogurt (yogurt is 4 percent sugar) as the bacteria consume the sugars and 99% of the lactose which greatly reduces the sugars. The sour, tart taste of kefir is how you know the sugar content has been reduced. The fat content will remain the same depending on the type of milk you’re using.
Fermentation reduces the calories
Sugar contains 4 calories per gram. One cup of whole milk has 12 grams of sugar (lactose) and 148 calories. Fermentation reduces the calories by 44 since most of the 12 grams of sugars will be gone. This would make whole milk per cup, 104 calories versus 148 calories, and the sugar count would then be 1 gram or less, depending on how long you ferment it. There will be fewer calories in lower fat milk, but this is a general rule. The microbes eat the milk sugars as a food source and you get probiotics instead of sugar. Pretty cool, don’t you think?
If you want to make kefir with goat milk, you will still enjoy the benefit of reduced calories and sugars. I love goat milk, and it has different benefits from cow milk. Goat milk is easier to digest than cow milk, although transforming milk into kefir makes all the types of milk digestible through the process of fermentation. Goat milk has 47% of the vitamin A you need in a day, which is more than cow milk. However, cow milk has 50% of your B12 requirement for the day, which is more than goat milk. All of these vitamins will be more efficiently absorbed by the body when you make it into kefir. Goat milk kefir doesn’t get thick like cow milk kefir, but stays creamy. This is due to the fat globules in goat milk. These are much smaller than those in cow milk resulting in a creamier consistency.
Non-dairy kefir also has many benefits, but most non-dairy milks have smaller amounts of sugars so you will need to add some source of fuel (sugar) for the microbes to convert into probiotics. Each non-dairy milk will vary in benefits; but for the most part, the calories will be the same since you’re adding some kind of sugar in the form of date paste or raw sugar for the microbes to consume. (Amounts to use are in all my recipes.)
The wonderful thing about kefir is how easy it is for your body to digest it. Thanks to the help of its beneficial microbes, kefir is predigested and allows the body to speed the nutrients to the cells that need it for repair, growth, and detoxification.
Here is a breakdown of the calories in different types of milk kefir.
|1 Cup of Milk||Milk Calories||Kefir Calories||Total Fat (g)||Carbohydrates (g)||Protein (g)|