How to make Kefir

It's so simple!!!  People charge an arm and a leg for coconut Kefir.   You can also use this recipe to make dairy Kefir.

Firstly you must buy the kefir "grains".  They are not grains, they are what ferments the coconut milk. I buy mine here: Kefir grains

Kefir is so much healthier than Yogurt and because it's homemade you know exactly what went in it! The Kefir grains will last forever if you take care of them correctly. Here is how to make the Kefir:

Ingredients:

packet of Kefir Grains - rehydrated - follow the directions on the package

1 can of Coconut cream. I get mine from Blue Sky.  

Pickle jar with breathable fabric to put on top with an elastic. I use cheese cloth - you want to keep any debris or bugs out of the kefir.

Directions:

carefully take out the coconut cream, leaving the watery juice on the bottom of the can. I you would like a more liquidy kefir though, you can add the coconut water at the bottom of the can.

Put in kefir grains

stir

cover with cheesecloth or whatever you have on hand as long as it's breathable.

leave on your counter.

In 24 or so hours you have kefir. You will want to keep an eye on it though. The warmer your kitchen, the faster it will ferment. I check after 12 hours to see how it tastes. The longer you leave it on the counter the more “sour” it will taste.

Strain it

store it in a small jar in the fridge.  Mine lasts about 2 weeks.

What to do with the grains:

Make sure to not throw them out!

I put the grains in cow's milk in a closed jar in my fridge for about 2 days before making another batch. As I only use Coconut cream, the milk proteins and sugars help re-energize the grains. I have found that with real milk or cream in the grains, they last for a very long time. If I don’t make kefir for a bit, I will change out or add more milk to the grains.