by Cat, Jan 2012 (photo, right, from Wikimedia Commons)

Coconut

See also: Coconut Milk, Coconut Milk Yogurt; How to Open a Coconut

I’ve not tried this yet, because right after I looked up this recipe, I learned I have a food sensitivity to kefir culture (because it contains yeast, to which I am also sensitive). This is unfortunate, because I love kefir! If you give this recipe a try, let me know how it turns out.

Coconut Milk Kefir

I like to keep my yogurt in wide-mouth canning jars, and my kefir in reused glass juice bottles, so I can tell them apart in my fridge. These recipes are from Cultures for Health (1).

With Powdered Culture

I recommend Body Ecology Kefir (2) culture, available on the Body Ecology website, or from Cultures for Health (1). See also Coconut Milk ‘Yogurt’ Pudding Pudding which uses the same powdered culture.

Ingredients & Equipment:

• 1 quart coconut milk (fresh, or dilute 1 can with filtered water to make 1 quart)
• 1 packet Body Ecology Kefir starter
• quart jar/bottle with lid

Method:

1. Warm coconut milk to 90 F over low heat, then pour into a jar or bottle
2. Pour a bit into a glass measuring cup and sprinkle powder over. Gently stir to dissolve, then add back to warm milk.
3. Cover jar/bottle and let rest at room temperature overnight, about 24 hours. Transfer to fridge.

With Kefir grains

I don’t have kefir grains, but the best kefir is made this way. You can order the grains from Cultures for Health (1). Follow instructions on the box, first to rehydrate & awaken your grains (5 – 7 days), and then to use them to make kefir. See also: Cultures for Health: Instructions for using kefir grains (1). Rehydrating requires the use of dairy milk, but after that, you can culture nut and seed milks with the grains.

Rather than making a quart at a time, make only the amount you will need for the next 2 days, as you need to keep using the grains after each batch, to keep them active.

Also return the grains to dairy milk every couple weeks to revitalize them, as they weaken when not used in dairy milk.

Ingredients & Equipment:

• 1 quart coconut milk (fresh, or dilute 1 can with filtered water to make 1 quart)
• rehydrated kefir grains
• quart jar/bottle with lid

Method:

1. Warm coconut milk to room temperature in jar on counter (or over low heat, to about 75 degrees, then pour into a jar).
2. Add kefir grains and allow to culture for 12 – 48 hours, until desired consistency and taste is achieved.
3. Strain (or pour off the kefir); place grains in another batch of coconut milk.
4. Can be used repeatedly in coconut milk, but should be returned to dairy milk occasionally to revitalize them.

References:

1. culturesforhealth.com/starter-cultures/kefir-cultures.html and Instructions for using kefir grains
2. bodyecology.com/kefir—starter.html