kefir is a unique cultured dairy product that’s one of the most probiotic-rich foods on the planet. Its unique name comes from the Turkish work “keif,” which means “good feeling.” Kefir benefits are incredible for healing issues like leaky gut and help restore balance and fight against gastrointestinal diseases like irritable bowel syndrome, Crohn’s and ulcers. Kefir is made using starter “grains,” which in reality are a combination of bacteria and yeasts that interact with the milk to make the lightly fermented drink that even lactose intolerant people can drink! (1)
It can be made from any source of milk, such as goat, sheep, cow, soy, rice or coconut. This recipe uses Milk Kefir Grains
and Coconut Milk. You can use homemade coconut milk or a canned variety. If using store-bought coconut milk, remember to avoid brands with additives and sweeteners, as they can be hard on the kefir grains. Guar gum, which is a typical additive, does not seem to be problematic.
To make coconut milk kefir, place the milk kefir grains in coconut milk. Stir with a non-metal spoon. Cover with coffee filter or cloth, secured by a rubber band. Culture at room temperature, 68°-85°F After 12 hours, begin checking the coconut milk kefir every few hours, up to a maximum of 24 hours. Remove the milk kefir grains once the coconut kefir reaches the desired consistency.
RECIPE NOTES: Sometimes kefir grains will require an adjustment period, so the first batch of coconut milk kefir may not culture as desired. Use the coconut milk from this batch for cooking and place the milk kefir grains in fresh coconut milk. An adjustment period isn't uncommon whenever kefir grains are switched from one type of milk to another (cow to goat, pasteurized to raw, dairy to coconut, etc.). Milk kefir grains can be cultured in coconut milk regularly but should be revitalized in dairy milk for 24 hours once every few batches. Note that dehydrated milk kefir grains should be rehydrated and fully activated in dairy milk before being used to culture coconut milk.