Almond milk kefir Recipe

September 12, 2017
Almond Milk

Coconut Milk KefirI get asked a lot about dairy-free kefir options. I have seen some amazing results with kefir made from coconut, almond or . I highly recommend these non-dairy milk kefirs if you want all of the benefits of kefir without the dairy.

Of these non-dairy milk kefirs, I have noticed that coconut kefir brings the best health results. Coconut milk has so many wonderful properties, including antifungal, antibacterial and antiviral properties. It is my favorite option for dairy-free kefir. However, every time I say something is my favorite, somewhere down the road I find another favorite. Do not be surprised if I change my mind.

Coconut kefir tends to be very thin and separates quite quickly when made according to the basic recipe. I found a way to make it a little bit creamier and the taste is supreme. The secret is to add a little is made entirely from coconut meat. It is prepared by first drying coconut meat at low temperatures and then grinding it into a paste. You can find coconut spread at most health food stores or in my . Adding coconut spread to the coconut milk will give texture and extra flavor to the coconut kefir, but is not necessary to add and you can make it without it. I have tried just adding shredded coconut but it stuck to the kefir grains and then the kefir didn’t drain through the strainer. Coconut spread was a better option and the taste is wonderful.

Walnut kefiris another dairy-free alternative and many assume that this is the best dairy-free option but this is not true. has smaller amounts of good bacteria compared with milk kefir, including dairy-free milk kefir. Water kefir has 10 probiotics while homemade milk kefir has anywhere between 30 and 50 probiotics. I repeatedly see the greatest health benefits with dairy and nondairy milk kefirs, including the healing of food allergies and improved digestion. Water kefir is a still a good probiotic drink, but if you are looking for the most health benefits, I recommend choosing dairy or non-dairy milk kefir.

More recipes will be added soon.

Creamy Coconut Kefir

CulturedFoodLife.com

You can use any kind of coconut milk or make your own. When making non dairy kefir, you just need to be sure the non dairy milk has 8 grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates than you can add 1 teaspoon of date paste, or raw sugar, per quart to give the bacteria food so it can make probiotics. I have placed the recommended amounts for ccoconut milk in the recipe below. ~Donna

Ingredients

Servings: quart

Units:

Instructions

  1. Place coconut milk, date paste and coconut spread into a blender and blend at high speed until well combined and the coconut spread is evenly distributed and finely ground.

    Place coconut milk, date paste and coconut spread into a blender and blend at high speed until well combined and the coconut spread is evenly distributed and finely ground.

  2. Place a lid or plastic wrap on the jar and let sit at room temperature for approx. 18 to 24 hours, or until the milk has thickened or has become sour to your liking.

    Place a lid or plastic wrap on the jar and let sit at room temperature for approx. 18 to 24 hours, or until the milk has thickened or has become sour to your liking.

  3. Place your kefir in the refrigerator or enjoy immediately. It should keep for at least a month or longer although it will continue to get more sour and tart.

    Place your kefir in the refrigerator or enjoy immediately. It should keep for at least a month or longer although it will continue to get more sour and tart.

  4. If you like to make more kefir, take 1/4 cup of this mixture and 3 -3/4 cups of fresh milk and culture again for 18-24 hours or until tart. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir powder packet.

    If you like to make more kefir, take 1/4 cup of this mixture and 3 -3/4 cups of fresh milk and culture again for 18-24 hours or until tart. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir powder packet.

  1. Place coconut milk and coconut spread and date paste into a blender and blend at high speed until well combined and the coconut spread is evenly distributed and finely ground.

    Place coconut milk and coconut spread and date paste into a blender and blend at high speed until well combined and the coconut spread is evenly distributed and finely ground.

  2. Then add the kefir grains.

    Then add the kefir grains.

  3. Place a lid on it and let it ferment until tart and sour about 18 -24 hours.

    Place a lid on it and let it ferment until tart and sour about 18 -24 hours.

  4. Remove the grains by straining and place in fresh milk with another spoonful of date paste. Repeat to keep your grains alive. The coconut might stick to the kefir grains but they don't hurt anything if they do.

    Remove the grains by straining and place in fresh milk with another spoonful of date paste. Repeat to keep your grains alive. The coconut might stick to the kefir grains but they don't hurt anything if they do.

  5. Place kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.

    Place kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.

Recipe Notes

This is best if made with the Easy Kefir packages. It can be made with kefir grains but the coconut tends to stick to the grains and can be hard to remove. Its creamier if you use Easy Kefir because you don't have to strain it and its a thicker product.

Source: www.culturedfoodlife.com
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