How to Make Coconut Milk Kefir Yoghurt
• 5g coconut milk kefir grains
• 250ml coconut milk (we recommend regular preservative free coconut milk)
You will also need a glass jar or a Kefirko Kefir maker (available on our website) for fermenting
*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 milk 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 milk kefir through by stirring with a wooden spoon to leave only the milk grains behind
5. To make a new batch of kefir, add these retrieved grains to coconut milk and repeat the process.
We recommend starting with a tablespoon and working up to consuming one cup per day
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.