Coconut Milk Kefir Recipes

Steps:

• Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
• Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal.
• If you can't strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong - you can strain it anytime over the next 48 hrs.
• Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
• You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
• In order to make some more kefir, rinse out the jar, return the grains (don't wash them, there's no need), and start again from the beginning.

Steps:

• I used canned coconut milk which resulted in a slightly coconut flavored kefir. I understand you can use the coconut milk that comes in the dairy case in 1/2 gallon containers and that kefir made from it does not have a coconut flavor - I have not tried this yet.
• Be sure that you use a glass jar or plastic container and non-metal spatulas or spoons.
• If you are using kefir grains that have been kept in milk, rinse them with non-chlorinated water to remove milk residue. You do not need to do this if you are not sensitive to lactose.
• Shake the can of milk to combine the cream with the milk, then open and pour into the jar.
• Add the kefir grains to the jar. Cover with a clean cloth or coffee filter or something similar, and leave on a counter away from direct sunlight or in a cupboard.
• Coconut milk turns into kefir somewhat more quickly than does milk, 12 to 24 hours. In a heat wave, it was done in about 9 hours for me. The longer it stands, the tangier it gets.
• Stir the kefir and then strain it in a nylon mesh or stainless steel strainer. A spatula is helpful to gently lift the curds and pick out the kefir grains. Don't press down on the grains.
• Refrigerate the kefir for a day or so, where it will continue to thicken.
• I used it to make delicious smoothies. If you prefer a yogurt type of consistency, drain through a coffee filter or in a yogurt strainer to make a thicker consistency.
• Put the grains into a clean jar and start over. If you do not want to make more at this time, place in a container and cover by 1 inch with milk or cream it should be ok for a week or so.
• You can make coconut kefir for about two weeks, but after two weeks, rejuvenate the kefir grains in cow's or goat milk. Kefir grains will not grow and multiply in coconut milk, and they need the dairy milk to stay in peak condition.