2023-10-18 05:15:30
Ingredients
500 ml. unsweetened coconut milk
2-3 tablespoons kefir grains
2 tablespoons cane sugar or coconut sugar (to feed the kefir grains)
1 large glass jar or bottle
A piece of gauze or thin cloth
an elastic band
A plastic or wooden spoon (avoid metal, even for storage or as a container, do not use metal)
Preparation
If you are using kefir grains, first rehydrate them following the package instructions.
If you already have active coconut milk kefir grains, rinse them gently with filtered water to remove any residue from the previous coconut milk.
Pour the coconut milk into the glass jar. Add the coconut milk kefir grains to the jar. Add the cane sugar or coconut sugar to the jar and mix gently.
Coconut kefir fermentation:
Cover the jar with cheesecloth or thin cloth and secure with an elastic band. This allows the kefir to breathe during fermentation.
Leave the jar at room temperature, out of direct sunlight, for 12-24 hours to ferment. The exact time may vary depending on room temperature and the desired consistency of the kefir.
Review and filtering
After 12 hours, check the kefir. It should have thickened and taste slightly sour. If you prefer a stronger flavor, you can let it ferment for an additional time, but be sure to check it periodically to avoid overfermentation.
Filter the kefir using a plastic or nylon strainer to separate the kefir grains from the fermented coconut milk. Make sure the fermented coconut milk falls into a clean container.
Storage and consumption of kefir:
Transfer the kefir grains to a new batch of coconut milk to start the fermentation process again.
Store the strained coconut kefir in the refrigerator. You can consume it directly or mix it with fruits, honey or natural essences to give it flavor.
The added sugar is necessary to feed the kefir grains during the fermentation process. I hope you enjoy your homemade, probiotic-packed coconut kefir!
#kefir #coconut #milk