UPDATE: using ULTRA PASTUERIZED MILK (UHT) for Kefir Making

[@susanfreeman6350]

Thanks for this video. Although non ultra- pasteurized milk is available in my area, I haven’t been able to find organic grass fed milk that isn’t ulta-pasteurized. So, for my family, the choice of organic and grass fed trumps. Your methodical, intelligent, scientific course of inquiry is apparent in every single one of your videos. As a retired medical laboratory scientist with decades of experience in microbiology and biochemistry I find your information factual and your applications valid.

[@YeshuaKingMessiah]

Pasteurized trumps UHT ALWAYS U of anyone should know what happens to UHT items esp milk

[@sachinparajuli208]

alexandre farm milk is the best that is available in US. it is available in whole foods and some organic stores.

[@Carol-dr1mq]

@@sachinparajuli208 I buy Alexandre Farm organic 4% milk (A2/A2, grass-fed) for yogurt making and it is ULTRA PASTEURIZED. They make some vat pasteurized milks but I've never seen those on the east coast. And I haven't found any other brand of organic, grass fed A2 milk that is just pasteurized.

[@koiboybud-dbee4556]

It isn't just the Lactose that's degraded by UHT. The fats, like Omega 3 and such are degraded or destroyed by UHT. You be better off with non grass fed Organic like from Whole Foods 365 or something comparable in your area. For us here on the east coast 365 Organic milk is only Pasteurized and Homogenized and costs $7.29. Good luck & Blessings to all! 🍀❤🙏

[@susanfreeman6350]

Thanks for your comment. Right now I’m on a wait list to purchase a “herd share” of raw milk in my area. The farm gets their milk tested and certified. I can’t wait to use it for my kefir. I’m more worried about the rampant use of antibiotics fed to regular (as opposed to organic grass fed) dairy cows as well as the pesticide sprays they are subjected to than what the ultra pasteurization does. How sad. Maybe Robert Kennedy will actually be able to help clean up our food supply. It seems like every day there’s another recall for foods in our grocery stores.

[@mattkojetin8198]

Thanks for the update. I have too been successful in using ultra pasteurized milk.

[@reedhq]

I just realized that my half and half is ultra pasteurized. I'm going to try to compromise and do some and some and see where that gets me. I think it's good to have this knowledge to make our own decision. So I'm glad you made the "mistake." Thanks for your work.

[@MissBodaciousBuster]

I happen to only have heavy cream not milk rn soooooo I had to make my Kiefer with it tonight....I'm looking forward to the difference in texture cuz i will drink half n half like a dang kid😂 When i worked in coffee shops i made Breve lattes alll day! Yum!

[@johndayan7126]

The "Captain Kirk" reference was really funny! 😅 Love your videos. 💖

[@luanne.18]

I was using Organic Valley whole milk, which is ultra pasteurized, before I saw your first video and I had noticed that my kefir grains were not doing so well. After I saw your video I switched to A2/A2 organic whole milk powder from Azure Standard which is low heat pasteurized and my grains started thriving. So, I'm glad that you can use ultra pasteurized but at least for me I will stick with the low heat.

[@pamgibbons375]

I also use that powdered milk and it makes wonderful kefir…..it’s expensive but so worth it…..it’s the only powdered milk I can drink……

[@luanne.18]

@@pamgibbons375 I decided to calculate the cost using the A2/A2 milk powder vs. Organic Valley whole milk and, for what I use to make my kefir, the powdered milk works out to $2.29/serving and the Organic Valley is $1.25/serving. So it is a bit more. But, I think it's better and it's definitely more convenient.

[@reedhq]

That is so interesting that you use powdered milk, my prejudice is that powdered milk is like microwaved food. I know that's not true, that's just what's in my brain. Thanks. I might try it. That would be so much easier and would take up less refrigerator space.

[@learnwhispering]

I've had the same with lactose free. But to do it consistently, for months may not help. Lactase, that neutralises lactose, is still a sugar. Hence lacrosse free milk tates very sweet. I've been using a lot of skinny milk recently. The kefir seems to grow very well on it.... Had kefir since 2013 - a life saver for me. I never do learning about it. 💕💕 Your kefir videos are the authority on YT ❤❤

[@alvareo92]

Lactase is an enzyme that decomposes lactose into glucose, that's why it's sweeter, because the lactose was replaced with glucose -- which is worse for your health! That's why it's better to not use UHT milk which gives you the lactose untreated, instead of milder forms of pasteurization which give you some bacteria to digest the lactose :)

[@YeshuaKingMessiah]

Lactase is an enzyme Not a sugar

[@ThomasLeo]

Pasteurized Milk works great for me, I was told to always start with pasteurized milk first as raw milks will have other bacteria that competes with the kefir culture. Basically get a few batches of pasteurized milk before switching to raw milk.

[@GertBoers]

Great update! Thanks!

[@dressseller]

I'm a fairly new subscriber to your channel and I'm loving it. Thank you for all of the wonderful recipes and even this afternoon going to use your fermented pickle recipe and I can't wait. I just wanted to chime in here to say that we all are kind of held prisoner in this country as far as dairy products are concerned. I absolutely love raw milk and if you can find a source for that at your local farmers markets... You know for "pet consumption only"... I so recommend it to everyone. Digestion is better and it's just not a thing that these farms are unclean. They have to go by rigorous inspections and provide a healthy product. I know I have people in my family who are afraid of raw milk. But do you know what they called raw milk back in your great grandparents day? They called it MILK. I do understand the need for cleanliness and pasteurization came on the scene supposedly because of urbanization and industrialization and the need for a quicker way to supply milk to the masses. But good grief raw milk is best always has been and always will be. Happy kefiring… kefir grains love love love raw milk.

[@MissBodaciousBuster]

I just had my 1st glass of homemade Kiefer 😋 via ur video! TY! I have Celiac disease, IBS, viral gastritis etc, i struggle to eat without discomfort I ALWAYS have. I never knew most Storebought stuff had little to no probiotics! 😮 I'm going to start eating the carnivore diet bc the it's one of the only things that work. Im growing my own herbs and plan on going Very plain especially at first. But I'm going to do about a week of a Kiefer only diet to get my gut set straight. Im so so soooooo glad to have found your channel! Ty❤

[@susantomkins8798]

Thank you for this😊

[@TJPoppy]

I use ultra pasteurized too, for years now, that’s what I have available, with no problem.

[@virginiavoigt2418]

My kefir grains died when I used ultra pasteurized milk. Now with ordinary milk, they are doing fine for more than a year.

[@steveshuffle]

thanks Adrienna!

[@devinfarrelly3768]

Thank-you for this information.

[@keen2461]

In this part of the world, I only get UHT, so I make my kefir with it. It works perfectly. However, I'd love to make kefir with real milk...I'm sure it'd be much better. Well, we have to deal with what we've got.

[@alvareo92]

Same here! Sadly some decades ago all commercial milk manufacturers in my country switched to all UHT. No wonder more and more people can't digest lactose! There's just one small dairy farm that's been selling bottles of refrigerated 75-degree pasteurized milk lately. Thank God for them!

[@YeshuaKingMessiah]

Where in world ARE u ppl?? How astoundingly demonic of the powers that be in ur area 😒

[@NicLarcher]

@@YeshuaKingMessiahhere in Canada raw milk is the most illegal substance we are only allowed Ultra pasteurized and have hard drug dispensers

[@AliceWatts-d3v]

Thank you for this update 🙏

[@kfrazao]

It's great to see that, even though you advocate for an organic and natural diet, you make it very clear that there is nothing wrong with UHT milk. Congratulations, I love your videos!!

[@steveshuffle]

UHT can be organic too - nothing bad with that :)

[@john99776]

Thank you. Another excellent video. But I'd be more concerned about whether the kefir is as healthful for us, since the composition of the milk used is compromised by the UHT pasteurization. Who needs those extra acidic components and modified lipids?

[@jeanarthur8803]

didn't know about the lactose issue till now, but have been using it for homemade yogurt for many years now.

[@upstream1942]

I use ultra-pasteurized goat's milk for my kefir, because goat's milk has the same type of protein as mother's milk (kasein A2) as opposed to cow's milk (kasein A1). My kefir grains multiply and grow v e r y slowly (they have only doubled in one full year!), and I thought that it was because they didn't thrive in goat's milk. Now I think that it could instead be the ultra-pasteurization that slows down the growth... The milk ferments at normal speed and the taste is very good (the "goat taste" disappears).

[@denlin-v9h]

Because there is less lactose in goat's milk than in cow's milk

[@Stephanie-StarTrekFan-is-Muji]

I love the clip insert from Star Trek The Motion Picture❤

[@billc3344]

a new quetion: lets say I am NOT using "ultra pasteurized milk " but regular milk that will expire for example in a week, will the kefir that I made will expire also in a week or the kefir drink will last longer because it is kefir?

[@CleanFoodLiving]

It will last longer because its kefir 👍

[@nathanbailey9153]

My kefir had a little trouble at the very start with ultrapasteurized milk, that was years ago. For the last 7 or so years, I've been making fine kefir with (organic) ultrapasteurized milk. In fact, I've given kefir grains to people to rescue their kefir that they were feeding raw milk and having problems, until they used the healthy kefir grains I gave them. Can it be a problem - maybe. But it's not for me.

[@jonest1627]

Im new to Kefir making and use ultra pasteurized milk. Raw milk can give a false fermentation and the grains i brought where already living on ultra pasteurized milk.

[@nd_otd]

Did you also use ultra pasteurized milk to activate your newly bought kefir grains?

[@jonest1627]

@@nd_otd Yes

[@nd_otd]

@@jonest1627 thanks, I appreciate it

[@mimiedexshow2565]

Please can you explain how to take a break from kefir if not in use

[@rikwen96]

Put your grains into milk, like usual, close the jar with a lid and then put it into the frig. The grains will keep for months. I have some in the frig because I want to keep a backup to my grains. I switch out the milk every 4 or so weeks and put the grains into new milk. These grains are dormant so I will have to bring them out of the frig and make one or two batches of kefir before they are back to normal production.

[@CleanFoodLiving]

Hi there, if you click into the video link, go into the description and scroll down. I have written instructions for a refrigerator method until the freeze/dry video comes out. Simply repeat the refrigerator process in the written directions indefinitely (or until my freeze/dry video comes out). kzbin.info/www/bejne/l3POdaiIfbethKM 😊

[@goosiechild]

@@CleanFoodLiving sweet. i've been waiting for that freeze/dry vid to drop. ;-)

[@ruanmuller3577]

Didn't get good results with UHT milk. Sticking to normal pasteurised milk.

[@CleanFoodLiving]

Great feedback... seems to be hit or miss when using it.

[@ruanmuller3577]

@CleanFoodLiving I do have the problem that my grains aren't growing. Not sure if it's my process....

[@frodar48]

Great video! I didn't know that. I was about half regular and half UHT. Now I know better. Thank you. I do have another question. So I bought my grains from "The Kefir Lady" who starts them on raw goats milk, and next week I'm getting some raw cow milk. My question is, The abuse I given my grains, I'm wondering how many, if any, different strains of pro-pre- biotic types I might have killed off? Should I get some new fresh grains or stick with what I got?

[@CleanFoodLiving]

They are very resilient! Stick with what you have👍😊

[@yogimaster1]

I was just searching for low temp pasteurized milk and I learned that Straus Creamery milk is never ultra pasteurized. It says they sell it at Safeway and Wholefoods.

[@surferscollective613]

Makes sense. I am not certain but usnt kefir basically a dominant bacteria which replaces all the bacteria in raw milk anyway? If all thats needed is lactose to get the benefit of lactic acid and the jefir probiotics then id be interested to hear the benefits of raw milk kefir over pastuerised.

[@sdsouto3437]

I would like to use a milk that is both grassfed and non-ultra-pasteurized (only pasteurized). In my area, I can't seem to find both in one brand. If you have to choose between grassfed or nonultra pasteurized, is it better to give up the grassfed, or instead get the UP kind?

[@Poppy_love59]

Someone please help. I made an experiment by adding about 1/2 a cup of kefir to a quart of heavy cream and fermented i at 104 degrees for 24 hours. It tastes just like yogurt to me, but the problem since I am diabetic I don't know the macros for whatever it is I've created so I'm hoping someone here could tell me what it is and how can i learn the macros such as how many carbohydrates it still has after fermentation?

[@anerawewillneverforget]

Yeah, you can use almost any milk, however, you will NOT get the full spectrum of beneficial bacteria. Raw milk, and raw goats milk IS the recommended milk to use for kefir.

[@Imaddongai]

With raw milk, you potentially get the full spectrum of e-coli and other bad bacteria

[@johndoles3713]

I use raw milk

[@mariep4018]

Can you mix cow and goat milk together to make kefir. Or must be made separately I was just curious cause I’ve been thinking about it both of them have different benefits and nutrients. So why not make a powerhouse kefir? I know you’re very intelligent and you do a lot of research, so I figured if anybody would know it would be you.

[@CleanFoodLiving]

Not a problem to combine👍🙂

[@Robin7-26]

Hi, I have a question… Can you make kefir with raw milk? Also can you use A-2 ultra pasteurized milk?

[@CleanFoodLiving]

Yes you can use both types of milk👍🙂

[@Robin7-26]

@@CleanFoodLiving thank you 😊

[@paulacharman]

My grains are not multiplying at all, so even though ultra pasteurized milk was fermenting just fine (overnight) I decided to switch to pasteurized milk to see if it would encourage my grains to increase. It has not. I ferment almost daily, but the quantity of grains remains at about a tablespoon. Any advice?

[@CleanFoodLiving]

I've had a set of kefir grains in the past that wouldn't grow. BUT they made strong, reliable kefir. My advice is : so long as the grains are making a good kefir, don't worry about the non-growth since their functionality is most important.😊

[@paulacharman]

@@CleanFoodLiving Thank you. 🙏🏻

[@koiboybud-dbee4556]

Just because you can ferment with UHT milk doesn't mean that the right probiotics are multiplying. You'd need to analyze the "Kefir" to be sure...

[@traceymorris4702]

Makes my Kefir ferment double fast

[@YeshuaKingMessiah]

Do NOT Ingest UHT EVER

[@radiantfanatic5126]

You don’t need to stand corrected because the ultra pasteurized milk does kill off the good strains in the Kiefer, So while it may produce thick Kiefer for some and nothing happens to their grains they still will be making a low quality milk with not much healthy benefits and strains which leaves the question are they actually producing real Kiefer? IMO, no,

[@TangoLimafr]

Any scientific evidence for this claim that you can point to ? No, I didn't think so.

[@Thee-_-Outlier]

Not only did it work for me for the year i made kefir daily, it actually "fed" too fast, making strong kefir overnight. I understand your citing a study but i am skeptical of that study mainly because ultra pasturized milk doesnt help lactose intolerance and you would think lactose, if it were so degraded it was inedible by kefir grains, that it would effect lactose intolerant ppl and therefor they could drink it. As far as i am aware it isnt any better for for pactose intolerance

[@learnwhispering]

Wow, when I've used it i suspect you are right. I only use it to finish open UHT after a camping trip. ❤❤ But the kefir is yuck from UHT

[@alvareo92]

YEP you got that right, UHT milk with its unnatural sweetness is one of the culprits of the "epidemic" of lactose intolerance -- how is my body supposed to digest the sugar in milk, if the bacteria naturally present in it were completely inoculated? Kefir grains can, obviously, feast on that glucose-rich product with no other bacteria to compete with

[@goosiechild]

i saw a comment from someone who said he makes his kefir with lactose-free milk. maybe the degraded lactose is actually like predigested lactose to the grains??

[@naughtyorgneiss]

Great point here. If UPM lactose was degraded, it would be marketed as easier better for lactose intolerant people.