How to Make Coconut Kefir - Part 1

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper and still creamy.

kefir grains

💰Cheaper: store-bought kefir starter

Store-bought starter can be more accessible for beginners.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with additional flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more affordable alternative with a similar flavor.

Introduce the concept of coconut milk kefir and its benefits.

Discuss the choice between using canned coconut milk or a half-gallon container of unsweetened coconut milk.

Show the setup with the quart jar for culturing kefir.

Display the kefir grains, mentioning they are about 2 tablespoons in quantity.

Pour the remaining coconut milk from the can into the quart jar with the kefir grains.

Scoop out additional coconut milk from the can to fill the jar, emphasizing the need for full undiluted coconut milk.

Mix the kefir grains with the coconut milk until well combined, noting the thickness of the mixture.

Cover the jar with a cloth and let it sit at room temperature for 12 to 36 hours to culture, watching for a thicker consistency and a slightly sour smell as indicators of readiness.

Mention that it may take a batch or two for the kefir to thicken properly and suggest alternating with cow's milk or goat's milk between batches to refresh the kefir grains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens