I recently started making my own milk kefir. Though I primarily drink it for the gut flora and fauna, I am curious about the fat/protein/carb content. I have done a bit of research but, no surprise, the results are all over the map. A bulletin board claimed the carb content was down to about 2 gm per 8 fl. oz. while a blog claimed the carb content increased from 12 gm to 13 gm per 8 fl. oz. Another site claimed the lactose was merely changed into another sugar, resulting in no real decrease in carbs.
I know the temperature, length of fermentation time, etc., will result in varying nutrient ratios, but is there a rule of thumb for the nutrient content in pasteurized (NOT ultra-pasteurized), whole milk using kefir grains instead of a starter culture? Does indeed the milk sugar decrease and, generally speaking, by how much?
Last edited by Phocion_Timon; 05-20-2013 at 03:20 PM.
"In heaven they don't serve beer, that's why we drink beer here." From an Irish drinking song.