*Start fermenting as soon as you received your grains. It takes a few batches for grains to acclimatise to your environment and consistency is the key to success.
1. Pour coconut cream into a jar and add the 5g of coconut milk kefir grains.
2. Loosely cover with lid. If using a Kefirko Kefir Maker
leave lid slightly open.
3. Leave on the counter out of the direct sunlight or in a cupboard (preferably at 20 to 24 degrees celsius) for 12 to 48 hours (in hot weather, it ferments faster) - taste it as you go to get a feel for what 1 day coconut milk kefir and 2 days tastes like. The longer you leave to ferment, the more tart and the coconut milk kefir will be. Note: That is normal for separation to occur. Simply stir to mix in and continue.
4. After 12 to 48 hours (depending on your tastes), strain the coconut milk kefir through a mesh strainer (or the in-built strainer if you have a Kefirko kefir maker
), pouring the coconut milk kefir into another container. If using a strainer, it helps to push the kefir through by stirring with a wooden spoon to leave only the kefir grains behind
5. To make a new batch of kefir, add these retrieved grains to coconut cream and repeat the process.
6. Bottle and store your coconut milk kefir in the fridge for 24 hours before consuming. We have second ferment bottles
for milk and nut milk kefir (available on our website)
You may also chose to second ferment
your coconut kefir as per instructions on our website to improve to flavour, texture and nutritive value.
We recommend starting with a tablespoon and working up to consuming one cup per day
Coconut Milk kefir can be stored in fridge for up to two weeks or kept frozen for 2 years. Please note that the grains will take a few batches before returning to original potency after coming out of storage.
All fermented foods may contain trace amounts of alcohol. If fermented foods are being prepared for children, breastfeeding mothers, or pregnant women please seek medical advice from a trained medical practitioner before consuming these products.
To keep alcohol as low as possible, make sure that:
- in step 3 the kefir maker/ jar was slightly open
- consume within 24 hours as alcohol content will increase over time in refrigerated storage