Not exact matches
Follow the instructions
on the packet, but
kefir is basically made by adding the culture to the
milk (or even
coconut water!)
Coconut milk has a rich, luscious texture due to its high fat content that yields a tangy and richly satisfying
kefir depending
on how long it is permitted to ferment.
The finished product was very similar to making
coconut milk kefir with
milk kefir grains and I've occasionally re-tested this method
on purpose with the same results.
Coconut milk has a rich, luscious texture due to its high fat content that yields a tangy and richly satisfying
kefir depending
on how long it is permitted to ferment.
The
coconut milk kefir can be slightly fizzy with a slightly tangy flavor depending
on how long it ferments.
Coconut milk kefir,
on the other hand, has about 30 beneficial strains of bacteria and yeasts.
For example, I keep two sets of
kefir grains
on hand, and when one is making my
coconut milk into
kefir, the other set will be sitting in some cows
milk to keep them from dying.
@jon — If I'm planning
on drinking my potato starch, I will mix 1 - 4TBS in an 8oz or so glass of whatever —
kefir,
milk,
coconut milk, water.
For example, keep two sets of
kefir grains
on hand, and when one is making my
coconut milk into
kefir, the other set will be sitting in some cows
milk to keep them from dying.