- Heat 2-3 cans of coconut milk …be sure they are in BPA-free cans – I use Native Forest Organic.
- Use less of the liquid from the cans or add some collagen protein for a thicker kefir.
- Heat it to about 160 degrees either in a blender with that option or over the stove.
- Then cool to a temperature that allows you to comfortably stick your finger in and it’s warm to the touch.
- Pour into a large mason jar, mix in the Kefir Starter packet, or with the 1/3 cup from the last batch, and stir rapidly with a wire whisk.
- Cover with a breathable cloth such as cheesecloth or a towel and secure with a rubber band. It needs to be kept between 70-100 degrees to ferment. If your home tends to be cool, you can leave it in an oven and turn it on warm occasionally.
- After 24 hours, stir occasionally and test to taste until the tartness is present at the level you like. Note that coconut milk kefir will not be as tart as cow or goat milk kefir.
- Cover with the jar lid and place in the fridge after stirring rapidly with a wire whisk. It will thicken quite a bit but not as much as goat or cow’s milk kefir.
- Save about 1/3 of a cup from each batch to culture the next one.
This Kefir Starter from Body Ecology is very economical because each box will provide about 42 batches of kefir because you use 1/3 cup from each batch to culture the next one. Each kefir starter packet makes a total of 7 batches.
I add 1/2 cup of Coconut Milk Kefir to my Super Restoring Smoothie every day. Yum!