This Kefir Starter is what makes it so simple. No grains to tend or keep alive. I just use this freeze dried starter for the first batch then 2 Tablespoons of the made Kefir for next batches. The down side is it only does about 7 batches before you need to use another packet. But this comes in a bundle of 6 packets so it should last a long time!
Dairy Free Coconut Milk Kefir
2 cans coconut milk
1 packet freeze dried Kefir starter
In a quart jar place 2 cans of room temperature or warmer (up to 90 degrees) coconut milk.
Stir in one packet of Kefir starter. I cover it with a cloth and place it in my cupboard. If you think you will forget about it you can just leave it on your counter. It is done in about 48 hours. I then stir, it may foam up and grow so have an extra jar ready. Put lid on and place in fridge. We will use this in smoothies. We have also taken some and added a little agave to sweeten and vanilla. Tastes like yogurt! Great with fresh fruit we all love it! Be sure to save 2 Tablespoons for next batch. Make just like before with 2 cans of coconut milk only adding 2 Tablespoons of already made Kefir instead of the packet. Do this up to 7 times before it is not longer potent. Then start over again with a new packet of starter.
NOTE: For those of you who want all raw. Using Young Coconut water and/or the Young Coconut meat blended will work in a similar way. Just watch it close it may be done sooner because of all the active enzymes! It's not quite as cheap or as simple but it's even that much better so if time and money permits GO FOR IT!
18 comments:
I've been wanting to make my own coconut milk kefir for awhile now. One of my girls will likely deal with recurrent reflux for the rest of her life (due to a structural anomaly she was born with); however, I hate for her to be on acid blockers forever. That's not good either! Kefir, or probiotics in general, seem to help with this (as long as she stays healthy...I have to put her back on meds when she gets sick). I've been meaning to have her try aloe vera juice too. My mom uses that and says it works pretty well some of the time (albeit not all the time). So...I'm very excited to try this recipe. I also have plans to try coconut milk yogurt in my slow cooker one of these days.....
I just knew if I waited long enough you would try this out for all the rest of us. We have been contemplating doing this for a while. We all take an acidopholous liquid supplement a few times a week and have seen an improvement.
Thanks for being the guinea pig.
Have you tried this with light coconut milk? Do you think it will work with the light version?
Amy: I believe it would work just fine. Although it won't be as thick. The stuff I made was about the thickness of yogurt maybe a little thinner. With light it will probably be more like smoothie or actual Kefir consistency.
Awesome Tammie! I can't wait to try this, it looks amazing! Thanks for showing the rest of us such amazing things!
I have been making dairy-free yogurt at home using the "So Delicious" vanilla coconut milk yogurt as a starter. It works much the same way, I use my own yogurt for subsequent batches.
Have you tried making it with any other milks? I have found that soy and cow milk work, rice milk works but is much thinner, and hemp milk was a fail.
Paula: I felt like using the freeze dried starter would give more strains of friendly flora since the "So Delicious" is pasturized. But that is really cool to know that it works!
I have not tried it with other milks I kind of felt like the rice and almond would be too thin (but for smoothies could work great) and I'm not a fan of soy or cows milk. I wonder why the hemp milk didn't work and if almond would have the same problem.
Thanks for sharing!!!
I'm already making regular milk kefir with grains. Could I use the grains instead of the starter packets?
wanderer: From what I understand you can. But I think they need to be used with goat's or cow's milk every few times to keep them more active. I'm sure you can google about it. That's just what I remember reading or hearing once. It probably depends on the kind of grains you have too. I would totally try it if I were you.
Tammie, I noticed in your pic that you are using Thai Kitchen coconut milk. That is the brand I buy because it does NOT have sulfites in it. It is worth mentioning to your readers that MOST brands of canned coconut milk do contain sulfites, which are a dangerous allergen to some people (including me!), so they need to read the labels.
Paula: Yeah great info! I also use another brand "Natural Value" Organic coconut milk. It's a little more money but it seems to set up better for Whipped Cream. It also doesn't have the sulfites! I like both brands and use them both often.
Most people can't read my blog for very long without knowing they MUST read ingredients! I love it when people back me up on that! Thanks so much for your comments!
Enjoying all of your new posts and your fabulous pics! Someday soon...I'll start trying some new recipes and post on here again...well, maybe not too soon, but as soon as it isn't so blasted hot, eh?!
Love you loads!!
Hey Tammie I was wondering, once you have made the first batch and are ready to save your 2 tablespoons, do you immediately have to add two more cans of coconut milk or can that sit some where until you are ready to do it again? I hope that makes sense.
Vanessa: You could keep in it in the fridge for a little while before using it to make another batch. But I probably wouldn't let it go much over a week.
Where do I get the starter packets?
FeistyGirl: I got mine through amazon as you can see I linked it above. ;) You may be able to find them at a health food store though.
Do you want coconut milk or will coconut cream also work?
Also has anyone tried flax milk?
Coconut milk or cream should work fine. I have never had flax milk. Hemp, almond or rice milk may work but probably wont thicken as much.
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