Servings: 8
Ingredients
- 2 13.5 oz cans full-fat coconut milk*
- 1-2 Tbsp milk kefir grains
Instructions
- Place the milk kefir grains directly into a clean glass jar. Sterilizing isn’t required, but you may do so if you prefer.
- Add the coconut milk to the jar. Give it a gentle stir to distribute the grains.
- Cover loosely by placing a lid on the jar without tightening it. This allows gases to escape and lets the grains ferment properly.
- Leave the jar at room temperature to ferment (ideally 68–78°F / 20–25°C) for 24–48 hours. Warmer rooms may only need 12–24 hours.
- Check for doneness. Taste is the best indicator. It should be pleasantly sour. You may also notice: thickening, bubbles, slight separation.
- Once fermented, strain out the kefir grains using a stainless steel strainer (avoid reactive metals).
- Drink immediately, refrigerate, or blend into smoothies.
- Transfer the grains into a fresh batch of coconut milk to start again.
Video
Notes
-* Use coconut milk with no sweeteners or additives. Guar gum is usually fine, but additive-free brands tend to ferment best.
-Important tip for grain health: Because coconut milk doesn’t contain lactose (the preferred food for kefir grains), it’s best to “rest” your grains in dairy milk every few batches. This keeps them strong and maintains their full probiotic diversity.
-If your grains are new, start by culturing them in dairy milk before using coconut milk.
-Longer fermentation typically equals tangier flavor and more probiotics.
Nutrition
Calories: 90kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 10mg | Fiber: 1g | Sugar: 1g
Nutrition values are approximate and may vary.
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