I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.
When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)
from the wellness warrior
To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here
1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.
Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.
2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.
3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.