7 REASONS TO MAKE GOAT MILK KEFIR - CULTURED FOOD LIFE
From culturedfoodlife.com Estimated Reading Time 6 mins
Goat milk is less allergenic. There is a protein in most cow milk called Alpha1 casein that many individuals are allergic to. Not all cows produce this A1 casein.
Goat milk stays creamy. Goat milk kefir will not thicken like regular cow’s milk kefir, but rather stays creamy and quite delicious. I get a lot of emails from folks saying their goat kefir is not thickening.
Goat milk has more prebiotics than cow milk. Oligosaccharides are prebiotics found in foods and in mother’s milk. As infants we can’t consume this prebiotic but our microbes can.
Goat milk is easier to digest. Goat milk contains less casein than cow milk and the fat molecules are smaller, making it easy to digest. Only 2% of goat milk is curd, compared to 10% in cow milk.
Goat milk is lower in lactose than cow milk. However, when you make either cow milk or goat milk into kefir, it becomes 99% lactose free. The microbes eat the milk sugars leaving you that tart taste in the milk.
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HOW TO MAKE GOATS MILK KEFIR - LITTLE HOME IN THE MAKING
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