The beauty of our fermentation cultures is that they are a very flexible technology. The organisms are so efficient at extracting nutrition from a variety of sources that we can use them to ferment non-traditional substrates to create new, unique ferments with their own host of benefits.
For those who have difficulty digesting dairy, are allergic to dairy or simply don’t consume dairy milk, substituting nut milks is a great way to get a delicious probiotic beverage. Coconut, cashew, almond and many other “fatty” milks do well when fermented with milk kefir grains. However, since lactose is the primary nutrient source for the organisms, which is ONLY found in dairy products, the grains do need to be fed dairy milk from time to time to maintain their health. Over time, the grains may even adapt to the nut milk and may not need dairy milk, but that is a gradual process of training the organisms through numerous batches.
For those who are extremely intolerant of any dairy products, you might want to consider the 2nd method of fermenting nut milks using water kefir as the inoculant. Notice in this case the actual byproduct of fermentation is used rather than the water kefir grain itself and that’s to prevent damage to the grain itself.
Coconut milk kefir is a terrific way to repopulate the gut with healthy bacteria to improve digestion, boost immunity and heal from candida overgrowth. Rich in lauric acid and high in vitamins and minerals, fermentation naturally enhances the nutritional value.
Coconut milk is created by shredding the meat of the coconut and soaking it in water. The “cream” then rises to the top and may be skimmed off to use for making coconut kefir yogurt or other creamy dishes. The “milk” is then left behind and may be cultured using milk kefir grains or water kefir. This coconut milk kefir recipe is just a jumping off point, as always adjust for your brand of coconut milk, brewing environment, and taste preference.
****Kefir grains will need to be rested in their original substrate every batch or two or they may disintegrate.****
The kefir produced from nut milks may be used with any of the following recipes.
Coconut Milk Kefir – Milk Kefir Grain Ferment
The coconut milk kefir will be slightly fizzy with a slightly tangy flavor depending on how long it is fermented. Strain the coconut milk kefir through a strainer or cheesecloth to recapture the grains. The grains will need to be rested in dairy milk for a few days in order to regain their strength. Store the coconut milk kefir in the fridge. It may also be flavored if desired.
Yield 2 cups
Supplies
- 2 tablespoons of hydrated milk kefir grains
- 2 cups of coconut milk, organic preferred
- Quart sized glass jar
- Mesh strainer or cheesecloth
- Cloth with rubber band or Fermentation Cap
- Spoon, measuring cup and funnel
- Bottles or jars for finished kefir
Recipe
- Pour 2 cups of coconut milk into a glass jar.
- Add 2 tablespoons of milk kefir grains. If you use less grains, then increase the fermentation time.
- Cover with a plastic lid, cloth cover or Fermentation Cap.
- Let sit for at least 24 hours, after which time, it will have a lightly sweet flavor. For a tangier flavor allow to ferment for up to 5 days
Coconut Milk Kefir – Water Kefir Ferment
For those who need to avoid dairy all together, we can make water kefir and then use the liquid to ferment a variety of substrates including coconut, cashew, almond, soy and other non-dairy milks. Follow the recipe on page 47 for making water kefir and then add ¼ cup of fermented water kefir to 2 cups of nut milk. Taste every 12 hours until it has a flavor and texture you enjoy!
