1 x Fermenting Jar
1 x Funnel (if transferring to a bottle)
1 x Plastic Strainer
1 x Storage Jar
1 x Plastic Spoon
4 Tbsn Milk Kefir Grains
800mls Coconut Milk
150mls coconut water
Or 150 mls filtered water with 3Tbsn raw sugar, dissolved
Place milk kefir grains into the fermenting jar using a plastic spoon.
Add coconut milk and liquid sugar mix to the jar and whisk together lightly using a plastic utensil.
Leave the fermenting jar with the cap on top of your bench top if you live in a warm environment. Alternatively if you live in a cool environment place the jar in a warm (but not hot) part of the house. Anywhere from 22- 30 degrees Celsius is fine. Different strains of microbes are more active at different temperatures.
Check your kefir a couple of times a day. Give the bottle a little nudge and see if bubbles appear (this shows fermenting has started). If the lid is airtight let a little bit of air out and see if you hear any hiss of gas escaping. You can try a little bit each time to familiarise yourself with how the flavour develops.
After approximately 24-48 hours your kefir will be ready. It will have separated with the liquid on the bottom of the vessel and thicker cream curds at the top. If you have used an airtight fermenting jar or bottle the kefir is likely to be fizzy. If your vessel was not completely airtight it will be flat but still sour.
Place a strainer over your storage jar and pour the milk kefir into a bottleor storage jar (you may ned a funnel here) through the strainer so all the kefir grains are caught. You may need to search through the thickened cream for your kefir grains.
Start a new batch with the kefir grains, or put them to sleep in the fridge with some milk.
Seal the storage jar and place it in the fridge to consume a little daily.
Coconut milk kefir is sweet and sour, but beautiful for smoothies! Use it to replace the milk or yoghurt that you would use in any smoothie combination, or freeze it to make an ice-cream. Try dripping out further liquid to make a cream, or mix it with cooled gelatin for fruit jellies. Please be careful when making fermented drinks as the process can cause glass jars to become ticking time bombs. If you are just starting consider using a plastic bottle or jar.