Re: Kefir newbie, seeking advice..
I have been drinking raw milk (from Jersey cows/ highest fats!) and turning about half into Kefir daily. I usually make smoothies with it, I add berries, brewers yeast, coconut oil, pumpkin, Chia, etc, changes a little daily. I never heat my milk for Kefir, the time to ferment it varies with the seasons. I am in New England, and we have warm summers, so then 24 hours on counter is enough, but in the winter, it is usually 48 hours and it becomes more sour tasting. You are fortunate, New Zealand has a fair amount of grass fed cows, you should decide about the benefits of Raw Milk. Read some Weston A Price info, and decide for yourself. I have Rheumatoid Arthritis, Hypothyroidism, and Metabolic Syndrome, For the RA I am immune suppressed with meds, even though there are some small risks, the farm I go to is small, and they are cautious, and it has helped me enjoy milk again.
I need to give away, or eat extra grains weekly. They grow fast in good raw milk. Besides smoothies, we have made Kefir cheeses and ice cream, all increadible tasting. Your schedule seems fine, I don't drink that many times myself, just twice a day with AM/PM meds. All I know is, my family always had a history of GI issues, (mom has active Chron's Dx) but two weeks after starting Kefir, my bowels have been normal since.
Last edited by Administrator; 12-10-2012 at 03:45 AM.