Yesterday while chatting online with a friend, she was asking if we’re making sure to get enough calcium (old bones and teeth!) while on the diet.
I try to keep my calcium intake per day around 500 mg because of kidney stones. Some say calcium plays a part; some say no but I’ve had them enough that I’d rather not take any chances.
I named off for my friend that we eat kale, spinach, sardines and cheeses . . all are great on the keto diet. Today as we were drinking our kefir, I thought . . there’s calcium in here. One cup of whole milk has about 275 mg of calcium and while I couldn’t figure out a calcium figure for homemade kefir, I’m guessing it has at least 250 mg of calcium so that’s half the amount I need for one day!
Kefir does have carbs. According to this article, there are 9 carbs in a cup of kefir but it has so many health benefits, I’ll sacrifice 9 carbs per day to have my kefir.
Again, I’m not saying you should or you should not drink it but we do and we’re easily staying in ketosis.
My kefir grains have grown from being so small that they were hard to see, to being so many that I need to find a home for some of them. I hate to throw them out. I already have some in the freezer. I’m going to freeze dry some and see if that ruins them. At the current time, I’m making two quarts.
I sometimes do a second ferment with the kefir. From what I’ve read, the second ferment results in less lactose being left and possibly less carbs. This is also where I can add “add ins” if I wish. I don’t always. One of my favorites is a bit of pie spice for the second ferment and then tomorrow, I can add a bit of Swerve brown sugar substitute. It does have a pumpkin pie taste and I like it. Mostly we drink it plain but we both love buttermilk so the kefir has taken the place of store bought buttermilk for us.
Judy H says
Oh, how I love my kefir!! I have grains and grains. I’ve given some to a coworker, but I have a lot more in the freezer. I keep four 1 quart pitchers in the refrigerator, and cycle them – putting the new kefir in the back and drinking from the front. The extra time in the refrigerator is the second ferment. i don’t season mine – I just love the taste plain. I’ve tried to turn others onto it, but unless you like buttermilk, you’re just not going to like kefir. I’ve learned to use extra grains and reap a smaller batch for a thicker result. If you ever need more grains, just let me know. I expect to keep it going. When I went on vacation last year I was able to keep my grains alive by putting them in a half gallon of milk in the refrigerator to slow the process. I just poured out a little of the top of the milk to make room for the grains and expansion, then covered the top with a coffee filter and refrigerated. They survived two weeks like that and only needed to be reactivated with some fresh milk when I had time. The health benefits of kefir are well documented and that just adds to my enjoyment! 🙂
Carol C says
what do you use for a sugar substitute for regular sugar (not brown) just for sweetening in general?
Nelle Coursey says
Maybe you should try some of those strawberries from the balsamic in the Kefir!! That sounds really good to me. Like a Strawberry milkshake!
dezertsuz says
That’s interesting what you do to it. =) You have mentioned before having a hard time getting enough carbs in, or as many as recommended for you, anyway. This sounds like a painless way of adding them, since you like kefir.