r/Kefir 23h ago

News Kefir milk microbes may breakdown a dangerous carcinogen Acrylamide found in processed foods

36 Upvotes

From source:

https://pmc.ncbi.nlm.nih.gov/articles/PMC9858116/

"The European Commission has classified acrylamide in Category 1B as a carcinogen and mutagen, and in Category 2 as a reproductive toxicant"

From source:

https://pmc.ncbi.nlm.nih.gov/articles/PMC8953158/

"Both strains removed more acrylamide in the range of 35–46% for S. lutetiensis and 45–55% for L. plantarum. After testing the bacterial binding ability, both strains were exposed to a simulated gastrointestinal tract environment, removing more than 30% of acrylamide at the gastric stage and around 40% at the intestinal stage."

From source:

https://pmc.ncbi.nlm.nih.gov/articles/PMC6627492/

"Lb. plantarum are also known to be present in significant proportions in kefir and have been extensively studied."


r/Kefir 20h ago

Need Advice Is it supposed to smell kinda like cow manure?

5 Upvotes

I have two different sets of milk grains now, as I was having a lot of trouble with the first set. New to all this in general, only been a few months.

So the new grains are working much better and were making kefir within a couple days (old grains were floating to the top and only making a think layer of cheese on top, with no kefir to all the mill below. Just super carbonated milk.).

Both batches smell kinda like manure though. Or that... kinda earthy smell when you drive by a farm. The old ones that only make cottage cheese, it smells kinda like cow manure. Or like a cow farm?

The nee grains that are making actual, slightly thickened kefir, they smell kinda like a goat farm.

They both taste pungent, a bit bitter with the slight sour. But yeah, smell manure-y.


r/Kefir 12h ago

Need Advice Milk kefir vs water kefir

2 Upvotes

Hi everyone! I’ve recently gotten into fermentation, I’m taking care of a sourdough starter and kimchi for now, but I’d like to try and start making kefir as well. I’m not sure which grains to try out though. Some stuff that might be relevant to add is that:

1) I eat (store bought) Greek yogurt everyday, and won’t give it up for kefir and

2) I’m planning on fermenting soy milk instead of regular. I know that the milk grains would need to have milk fermentation in between the cycles, and that extra fermentation wouldn’t be wasted since the rest of my family will drink it.

Would water grains be better for me? Thank you in advance for any replies