Coconut Milk Kefir
This is a very popular beverage, with its tangy, yoghurt-like flavours and hint of effervescence, revered in Russia and Eastern Europe for its health benefits. Brimming with beneficial bacteria, this wonder-elixir helps boost digestive, immune and skin health and quashes pathogenic bacteria. Here, we use coconut milk instead of the milk traditionally used in kefir – it works just as well and has more anti-fungal properties.
MAKES 500 ml (17 fl oz/2 cups)
Ingredients 3
500 ml coconut milk, organic, tinned
1 tsp coconut sugar
20 g milk kefir grains, purchased online or sourced from a friend
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Method 4
Pour the into a sterilised 750 ml (25½ fl oz/3 cups) capacity glass jar. Add the and and stir with a wooden or ceramic spoon.
Cover the jar with a clean muslin cloth and secure with a rubber band. Let it stand at room temperature, out of direct sunlight and in a well-ventilated place, for 12–24 hours, until the develops a pleasant, sour taste.
Strain through a nonreactive strainer, such as stainless steel or plastic, into a sterilised 500 ml (17 fl oz/2 cup) capacity glass jar or bottle. Reserve the , which you can use to begin culturing your next batch of kefir, or store them.
Seal the jar or bottle and refrigerate for a second ferment of 1–2 days, until it has thickened to the consistency of drinking yoghurt. Store the in the refrigerator for up to 2 weeks.
The Beauty Chef's tips
The longer you store kefir grains, the longer they take to regain their original fermenting strength. To give them a kick-start, cover with organic cow’s milk in a sterilised glass jar, add 1⁄2 teaspoon organic raw sugar and stir to combine. Cover the jar with a muslin cloth and secure with a rubber band. Let it stand at room temperature for 12 hours. Strain and repeat 1–3 more times, depending on how long the grains were stored.
Coconut Milk Kefir is low FODMAP at 60 ml (2 fl oz/1⁄4 cup) per serve.
