Kefir is amazingly delicious and great for your digestive tract! It is sugar free (for yeast free diets), gluten free, egg free, soy free and dairy free! This wonder is a creamy, slightly bubbly yogurt drink. It can be super creamy almost fluffy (like thick cream) or it can be more like whole milk consistency. I add vanilla cream stevia to make it dessert-like. It will help replenish your lactobacillus (good bacteria) and is so easy to make. The biggest inconvenience is that it needs to be warm (at least most of the day) and it needs mixed about 6 times a day when it is warm. (If it doesn’t get mixed the finished product will have unprocessed lumps) It helps to have someone at home. The bonus is that it only takes 2-3 days compared to Kombucha’s week of processing.
**Order water based kefir from the internet and rehydrate. I ordered from: www.culturesforhealth.com
Rehydrating Water-based Kefir grains: The directions are on the pack, but essentially you just soak the grains in sugar water for 4 days.
- 1 can coconut milk (full fat) (add 2 cans for extra creamy)
- distilled water
- Water-bases Coconut Kefir grains
- 1/2 gallon glass jar
I like to heat a cup or two of water to warm the coconut milk. Place the coconut milk in the jar, pour the hot water in and mix. Add the cool water until it is warm to the touch. Add the rehydrated kefir grains. Place a kitchen towel or cloth napkin over the top (loosely) and secure it with a rubber band. It will take 2-3 days to process (depending on the room temperature and amount of kefir grains). It has a “buttermilk-like” smell when it is done.
**mix 6-8 time during the day when the coconut milk is warm
**The cloth should be loose over the top (I learned the hard way. Fruit flies can get in when it is tight on top.)
Rehydrating Water-based Kefir grains: The directions are on the pack, but essentially you just soak them in sugar water for 4 days.