Kefir if fermented milk (cow, goat, coconut, almond, soy). It is similar to yogurt, but little more tart and is much healthier for you than yogurt. For more information on it, google it or go
here.
I have successfully made cow milk kefir, and have been attempting to successfully make coconut milk kefir, as well. Last week, I had made a batch using So Delicious Dairy Free Coconut Milk in a carton. It tasted like kefir, but it kept separating and did not get thick. Also, the down side of using that brand is all the "extra" ingredients. This past weekend, I was able to get to store to purchase my favorite brand (below) and try another batch. This time I used a little more culture, too, and it came out just the way I was hoping.
2 Cans of Thai Kitchen Coconut Milk - Unsweetened - heated to lukewarm.
I like this brand because the ingredients are simply coconut milk, water and guar gum. No funny stuff. This brand is also available in "lite". (Update: 8-8-13 - when using the lite, the kefir will separate. Just use the full fat! Who cares about fat - as long as the kefir don't separate! heeeheee! jk)
1/4 tsp. of Kefir Type C culture
1 Tbsp. unflavored gelatin dissolved in small amount of COLD water.
Once gelatin is dissolved, stir into warm milk along with the kefir culture. Stir well and pour into a quart jar. Put into oven with ONLY the oven light on. Let incubate for 12 -18 hours.
I held my breath, for in the past it would remain real runny and I like it thick, like yogurt. It thickened up this time, maybe due to the increased amount of culture and full fat milk. In fact, it is so thick that I can tip the jar and it would not run out.
Pour a cup in a blender with some frozen strawberries, blueberries or fruit of choice and the outcome is soooooo yummy and healing at the same time!
Until next time.......
