Lactose Intolerance & Kefir Secrets - The Fermented Foody

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Lactose Intolerance & Kefir Secrets

Good morning on this beautiful, sunny day!

Autumn is such a spectacular season.  Let’s start the this post with a few stunning images, splashed with the warmth of October foliage. http://mashable.com/2013/10/08/fall-photos/

Lactose intolerance

On Day 2 of this Kefir series, I’d like to tease you.

Moi? Tease? You? Surely not.  ;-P

Well, we need to get going here.

Winter is round the corner and it won’t be long before you’re catching someone’s groggy old germs.  I mean, they’re everywhere!!!

(Cue one of husband’s fave lines: “It’s being so cheerful that keeps you going ..”)

So today let’s cover a few reminders that you may like to refer to when you start your own adventure with kefir.

The Taste of Things to Come (& Good News about Lactose Intolerance and Kefir!):

  • Dairy kefir milk in it’s unheated state – i.e. at fridge or room temperature – will pack a probiotic punch, with the majority of the sugars in the lactose being long devoured by the bacteria during the fermentation process.
  • For people with lactose intolerance, this means that you may well be able to tolerate this milk, where you’re unable to drink normal milk. Yayyy! Ain’t that a clever, pretty little thing to know? 🙂
  • If your intolerance is extreme, then of course, this may not be the case.  Only you will know the level of your own intolerance and whether or not you are able to try dairy kefir.
  • If your preference is for non dairy (for whatever reason) you could opt for coconut kefir.  Soya is another potential.  Rice Milk.  Or you could swing out on a limb and choose delicious nut milks.  Hazelnut, almond.  There’s much to choose from. 🙂
  • Kefir milk is delicious chilled (coconut milk is my personal choice and although at first I did like to add a drop of honey, I am now just as happy drinking it as it comes .. you’ll find your tastebuds change over time!)
  • Kefir can also be used to create sorbets, frozen yoghurt/kefir recipes, ice creams and more.  There are many uses for kefir!
  • Picture the scene:
    • A wheat free, refined sugar free, coconut lemon muffin. Or a chocolate muffin.  What’s your favourite muffin?
    • One fluffy muffin, lightly warmed and dressed with a cup of kefir and dry pan toasted mixed seeds?
    • Toooo good!
      • Make a batch of muffins and freeze ’em down.
      • Your kefir will always be at the ready.  Because you’re good at this. 😉
      • A tupperware box or glass jar of  seeds to hand at all times.  Naturally.
      • Any excuse not to create delicious, low sugar desserts when you’re this organised?
      • And batch cooking takes only a little longer than cooking for two!
      • I promise you it’s sooo much easier not to reach for a refined sugar snack when this type of food is easy to grab. 🙂
  • Freezing won’t kill the friendly bacteria in the milk.  They just a take a little snooze and will work their magic once you’ve consumed the food.
  • Remember that food and drink ferments will never stop fermenting.
  • If you leave your milk out at room temperature for any length of time (not everybody likes fridge-cold milk) it will always be fermenting a little faster in a warm room.
  • It does take time to warm up, so don’t worry about leaving it out for half an hour (that’s the benefit of soured milk – it won’t go horrid like fresh milk, if forgotten for a while!) but if you’re regularly forgetting to refrigerate it again soon after use, it will keep turning a little more sour.
  • If you prefer a less sour taste, store your milk in the fridge at all times after the initial fermentation process and only remove to pour into a glass or bowl.  Fridge temperatures will slow fermenting down to a very VERY slow pace .. and without any noticeable change to the taste. 🙂
  • I wouldn’t recommend heating the milk above 118° F (48° C) since anything heated over that temperature is no longer considered raw and would destroy the friendly bacteria. And it’s these little babies that you’re looking to ingest. Once they’re in your body, they will work on your behalf to build your gut health.
  • 85% of your immune system is in your gut. So those friendly bacteria are going to be doing you a whole lot of good!

Tomorrow I’ll be explaining the difference between kefir culture starter powders and kefir grains.

Things are just hotting up!

See ya then …

KISSES - CBemail-signature1

About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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