Low‑temperature pasteurized, unhomogenized whole milk
Recommended as the best milk base for homemade kefir. Avoid ultra‑high temperature (UHT) and homogenized milk if possible.
When a viewer asks about making kefir from pasteurized milk, Mike emphasizes that low‑temp pasteurized and unhomogenized whole milk gives superior results. He explains that homogenization alters fat structure and high‑temp pasteurization can denature proteins, making the milk less suitable for fermentation.
Versus UHT or highly processed homogenized milk, which can hinder kefir fermentation and may have less favorable nutritional properties.
I think you can make kefir from pasteurized milk. I do think you know low temperature pasteurized is going to be better than high temperature pasteurized. Homogenized milk the homogenization does cause some challenges... So get whole unhomogenized low temperature pasteurized milk.