Time to Make Coconut Milk Kefir.
I just love this stuff.
Hopefully, I don’t need to tell you all about the benefits of kefir; that it’s a fermented food and fermented foods are good for us because they replenish healthy bacteria in our guts which are depleted by stress, pollution, toxins, eating acid-promoting foods, alcohol, coffee, antibiotics, yadda yadda. We all know we should be ingesting probiotics or healthy bacteria every day, right?
Most kefir recipes are ridiciulously laborious, boiling pots of hot water, milk that needs to be scalded, thermometers, you name it, total PITA. This recipe comes courtesy of my naturopath, and I won’t even charge you a $200 an hour office visit for sharing it.
1 liter of coconut water (I use about 2/3rds of it)
1 can of TJ’s light coconut milk
1 packet of kefir starter.
Pour all 3 items into a glass or plastic jar; don’t use metal because it will impede the bacteria’s fermenting process
Close up of the starter I use. From Whole Foods, it’s called Yogourmet. It’s not the good ole fashioned kefir grains, and for all those vegans who are opposed to using a starter with a trace amount of dairy in it, then don’t use this one.
I use this starter and am fine with it. I’d rather have some kefir than none at all and the trace dairy in the starter is not an issue for me, but again, if it is for you, then order a starter suitable for your needs and preferences.
The coconut milk, water, and starter…
…And here’s the mixture after sitting out, lightly covered, on your countertop for 18-24 hours.
I think it’s genius that you don’t have to do anything other than let the good bacteria get to their happy fermentation work. No boiling vats of milk required!
Give it a stir and pop it in the fridge if you like, and voila, it will last for a couple days in the fridge, but honestly, you won’t have any trouble finishing it the first day because it’s so good!
Have you tried kefir?