I purchase the raw goat’s kefir through a local co-op in Orlando that buys from an Amish farm in Pennsylvania. It’s pretty cool….they deliver overnight every two weeks.

So far, I love my kefir and I’ve got high hopes for improved digestive health.

After reading this post I bought a bottle of Lifeway Strawberry Kefir out of curiosity; unfortunately the only two kinds that my normal grocery store sells are Strawberry and Blueberry, and they have a lot more than 6g of carbs per serving. So I keep my servings small.

I’ve been drinking about 1/4 cup of kefir every day for breakfast for the past four days and now I love the stuff. I haven’t noticed a huge change in my digestion but I haven’t gotten heartburn all week, which seems like a good sign. I think Kefir would be a good substitute for milk on cereal – I know most people who read this blog don’t eat cereal, and I don’t eat it often but I do have it as a treat because I miss crunchy things in my diet, and NOTHING crunches quite like cereal. But only wholegrain/low sugar is allowed in my kitchen.

Has anyone tried freezing Kefir? I can imagine it would be a nice cold treat. I was going to try it but I finished it off this morning.

Marisa: I have tried freezing kefir and its good. I took a portion mixed in some honey and berries then let it sit in the freezer for about an hour. Turned out at a good icy texture, really really good!

I make the kefir, by heating the coconut water to about 140, then allowing it to cool to around 85 degrees. I mix in Yogourmet Kefir Starter (one packet for a quart of coconut water), and then let the mixture sit for at least 24 hours. I’m still new at it, so am experimenting with how long to let it ferment. This week, I let it ferment 36 hours. I like the sourness and may let it go a bit further next week. It’s a great alternative to milk kefir.

Don’t be put off by the idea that it’s a lot of work – in fact it’s not really. If I’m busy I put the Kefir in the fridge to slow down the fermentation and this buys me a few days… then I add the newly fermented milk to the already fermented jar, and this works fine.

Mixing Kefir with water is also nice, much like a salty Lassi if you like that.

I’m also slightly lactose intolerant (I can drink skim milk, but that’s about it).

A nice surprise that occured was that some digestional issues I was having just cleared up (or out, to be more graphic).

Lovin’ the kefir. Thanks for the article.

I love Kefir , I used to make it many years ago, but one gets tired, as you have to drink it everyday . last year for job issues I lived 6 months in poland, OMG, In supermarkets, you find all type of them, some mixed with cucumber and herbs, others with beet and veggies. Is absolutely a dream. I prefer the goat one, in poland I use to have kefir for dinner every night and it felt so good.

Now in spain the quality is far inferior,I may start doing it myself again.

Yes dirnking kefir first thing in the morning as you advised ,really makes my stomach feel relived. I have an appointment with GI specialist 23 of July. See how it goes.

Have a nice weekend,

thania