Kefir safety

  • posted by Sighs of a donkey.
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    Hello!
    I have been fermenting Kefir at home for some time. I read recently that it is wise to have your homemade kefir laboratory tested on occasion to check for infections that can cause health problems. I would be interested to know what people who make Kefir at home think about this. My understanding is that the Kefir bacteria kills pathogens, so as long as you are fairly clean with equipment, it should be fine. Seems many people around the world have been making this sort of thing at home for a long time without worry. Any ideas? Cheers.

  • posted by Ellie Carstens
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    Hello
    I also read the article that advised having Kefir laboratory tested occasionally to check for infections and I too was concerned. However, like you I have been fermenting my own Kefir for a while and consider that the amazing amount of pro-biotics in the milk as opposed to yoghurt that only has around five, would outweigh any infection in the milk and that is the point of pro-biotics and as you say Kefir has the ability to kill pathogens. The fact that some people do what is called a double fermentation increasing the B Vitamins and increasing even more pro-biotics and to achieve this the milk is strained and that strained milk is then put into a clean jar covered with a muslin cloth and left for another 24 hours to ferment without the grains. Then any grains that may have formed are strained and the milk used in the normal way. Some people even use the same jar each time only cleaning it once a week as they say it kick starts the next batch. So if there was any real concern I cannot imagine that people would be leaving milk out on the kitchen cabinet for around 48 hours or using the same jar to ferment the Kefir without cleaning it. Plus the fact people have been making Kefir for many years using these methods without problems. I don’t have any concerns and will just continue to enjoy the benefits, hope you do too.

  • posted by Sighs of a donkey.
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    Thanks for this, Ellie.
    I have decided to continue with the Kefir. I think that often companies that sell products are keen for people to buy them, and that if more people make it much more cheaply at home, they probably worry about their business! I think a big problem is for many years people have been advised to over sanitise their lives, and everything has to be boiled or bleached beyond recognition as a natural product. I think we have suffered a s a result and it has affected people’s health in a negative way. Hooray for homemade Kefir! Long live Kefir!

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