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Coconut Kefir

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Coconut Kefir
When making non dairy kefir, you just need to be sure the non dairy milk has 8 grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates than you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics. ~Donna
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Ingredients
Coconut Kefir (if using Live Milk Kefir Grains)
Coconut Kefir (if using Easy Kefir powder packets)
Servings: quart
Units:
Instructions
Coconut Kefir (if using Live Milk Kefir Grains)
  1. Fill the jar with fresh coconut milk and add date paste or raw sugar and stir till combined.
  2. Add kefir grains to coconut milk and date paste or sugar.
  3. Place a lid on the jar and let sit at room temperature for approx. 18-24 hours, or until the milk has thickened or has become tart and sour.
  4. Pour the contents into a strainer to separate your grains from the liquid kefir. You'll notice that this kefir isn't as thick as regular dairy kefir. This is completely normal. It's just the nature of the coconut kefir.
  5. Strain out kefir grains and place almond kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the grains in fresh milk to culture again. making sure to add more date paste or sugar and repeat steps 1-4 again.
Coconut Kefir (if using Easy Kefir powder packets)
  1. Add 1 quart of coconut milk to a glass jar.
  2. Add 1 teaspoon of date paste or some type of raw sugar (see note below) to the jar.
  3. Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
  4. Place a lid on the jar and let it sit for 8 to 16 hours or until tart or sour tasting. It might separate into whey and curds and this is normal for non dairy milks.
  5. Place coconut kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
  6. If you like to make more coconut kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh coconut milk and culture again for 16- 24 hours or until tart and sour. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir package.
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