Dairy Kefir & Non-Dairy Variations

I have a kefir obsession. I love making all kinds of kefir. Dairy, coconut milk, homemade almond milk. I use the dairy kefir grains and rinse them with filtered water in between uses.

Ingredients:

1 tbs of grains
1 qrt of milk of choice (dairy, canned warmed coconut, homemade almond)

Method:

For Cow or Goat Milk:

Add milk to grains in a glass jar and cover with a cheese cloth or cloth napkin. This keeps the milk culturing while keeping the buggies away. Let sit for 24 hours at 72F.

Strain out the grains. And now the milk has turned into amazing kefir. Store the grains with a little fresh milk in a glass jar with a lid in fridge or start another batch right away.

To Make Ripened Kefir (2nd fermentation)

Take your 1st kefir and put it into a jar with an air lock for 2 more days to double ferment kefir to boost folic acid content.

For Coconut Milk:

Add warm canned coconut milk to grains in a glass jar and cover with a cheese cloth or cloth napkin. This keeps the milk culturing while keeping the buggies away. Let sit for 12-24 hours at 72F.
Strain out the grains. And now the milk has turned into amazing kefir. Store the grains with a little fresh milk in a glass jar with a lid in fridge or start another batch right away. I am loving adding it to my cultured nut cheese.

For Almond Milk:

Add freshly made almond milk to grains in a glass jar and cover with a cheese cloth or cloth napkin. This keeps the milk culturing while keeping the buggies away. Let sit for 6-12 hours at 72F.
Strain out the grains. And now the milk has turned into amazing kefir. Store the grains with a little fresh milk in a glass jar with a lid in fridge or start another batch right away. Add it to your smoothies or drink as is!