Thank yous for the baker
KJY tiny doughnuts
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Kefir made from raw milk is generally considered superior to raw milk alone for probiotic benefits and overall nutritional value. Raw milk kefir contains a significantly higher diversity of beneficial bacteria—over 30 strains—compared to pasteurized kefir, which often has only a few strains added back after processing. The fermentation process enhances the probiotic content and preserves enzymes and fat-soluble vitamins (A, D, B, E, and K) that are destroyed during pasteurization. Additionally, raw milk kefir retains natural enzymes like lactase, protease, and lipase, which aid in digesting lactose, proteins, and fats, potentially making it more digestible for those with mild lactose intolerance.
Raw milk kefir also supports gut health more effectively than raw milk because the fermentation process creates a more stable and potent probiotic environment. The kefir grains themselves thrive better in raw milk, leading to faster growth and more robust cultures. While raw milk is nutritious on its own, the fermentation process in kefir amplifies its health benefits, making it a more potent functional food.
However, raw milk kefir requires careful handling. Raw milk contains naturally occurring bacteria that can compete with kefir cultures, so it's recommended to use active, well-established kefir grains to prevent contamination. The fermentation process must be monitored closely, as raw milk can sour or turn into clabber if left too long, though this is not spoilage in the traditional sense. Proper storage and timely consumption are essential to maintain safety and quality.
In summary, kefir made from raw milk is considered better than raw milk alone due to its enhanced probiotic profile, improved digestibility, and greater nutrient retention.