How I Make Coconut Kefir
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- How I make coconut kefir with just real coconut milk and kefir grains. Coconut milk kefir is a probiotic rich fermented food. You can use coconut kefir to make smoothies, parfaits, popsicles, or just eat it on its own. Naturally sweet, but with very little sugar, this high fat food is great for keto diets too.
For more information on this recipe, check out this post on my website: preservingtoday.com/coconut-k...
My video on How I Make Diary Kefir: • How I Make Fermented D...
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Thank you so much for this video, I subscribed to your channel!!
Excellent! Thank you so much. Glad to have you here. :)
Love this concept!
Thank you!
Really helpful. Thankyou 😊
You're welcome 😊
very nice. thanks. i'll def give this a try.
Excellent. I hope you love it as much as we do!
I need to try it. First, I need to find out where to buy kefir grains.
This is what I started with. You can get them on Amazon amzn.to/3xbECBA
This is what I started with. You can get them on Amazon amzn.to/3xbECBA
What to do with the leftover kefir that you strain? Put it back in with another batch of coconut milk?
That’s right. Kefir grains are a perpetual ferment, meaning you can use them to make batch after batch of kefir. Put the grains in new dairy or coconut milk to start a new batch right away, or store them in some milk and place in the fridge to save for making more another day. You can learn more about how I make dairy kefir here th-cam.com/video/8XQg_XC5bfc/w-d-xo.htmlsi=izzT0yT4IoLyHAis
This is great video, just what I was looking for. Do the milk kefir grains do well for long periods in just coconut milk or do you have to alternate with dairy milk to keep them thriving? Thank you
Thank you! I like to rotate my grains back into cow’s milk at least every 3 batches. I have never done more than that, because I’ve read that the grains need food from the animal milk, but I can’t say for sure because I’ve never tried myself.
So when you make it it never goes into a fridge ? Also how much kefir grains do you put in ?
I use about a tablespoon of kefir grains, same as for a quart of milk kefir. After the 12-24 hours of fermentation with the grains at room temp, I remove the grains and use the coconut kefir or move it to the fridge for storage. It’s kept in the fridge after that initial room temperature fermentation period. If you have any other questions, let me know, I’m happy to help!
Is it supposed to taste a little sour? I'm hoping I did kill my grains.
Just like dairy kefir where the fermentation process makes sweet milk more sour and tangy, the same goes for the coconut milk. If you like it less sour, try fermenting it for a shorter period of time next time. Mine turns out coconutty, kinda sweet with tanginess similar to yogurt or dairy kefir. I hope that helps!
And no, it’s unlikely you killed your grains. They want to live! It’s been pretty hard to kill them, in my experience. :)
Do I need to add sugar to aid fermentation for the coconut kefir
Nope. There is enough sugar in the coconut milk itself.
Yay! This looks yummy 😋 I have been making milk kefir for a little over a year and am just now looking into coconut cream version. Your hints n tips are very helpful and I am excited to learn more fermenting from you... a new subscriber also from NW WA 😊🌲🏔🏞🌊
Cool! That makes me so happy! We’re near Bellingham. Always happy to know there are more nearby friends keeping cultures alive and well in their homes. Thanks for subscribing :)