good day there. so, my friend is making a kefir and I have tried it. I like it, it is much better than this one that I can buy in the market. to be totally honest with you, I suck in kitchen when it comes to cooking and preparing anything that you can eat and drink. but, it seems that my hubby loves this kefir, and I want to make it for him. can you tell me more about this, about the recipe? what kind of milk do you use to make it? can I use a coconut milk for example?
No, actually, you should avoid coconut milk because you won't be able to make a perfect kefir. Or kefir at all. You might have a success, but I am not sure that this is the kind of the effect that you want to have in your home.
Why?
Because kefir works best with a whole-fat cow, goat, sheep, or other animal milk. So, it is very important to be an animal milk. Sure, you can try to use low-fat milk, but refresh the grains in whole fat milk if they stop fermenting the kefir properly, very easy.
So, say no to coconut milk and try it with cow milk. My recommendation, because I think that this is a success on how to use kefir grains to make kefir at home and how to make an amazing kefir as well.
And what about lactose-free milk? That was a type of milk which I was using when I wanted to make a kefir for the first and the last time in my life lol.
Is that a reason why this my huge experiment didn't turn out to be good? Or maybe the way that I was using was not good, because anything can happen. I mean, I am not so good at making anything, I can make a lunch, but making something like kefir or cakes - it seems that I am awful in this. Hope that you can help me in my doubts :)
Why not using coconut milk? I mean, I would do that, I would definitely experiment. I know that it goes much faster with an "ordinary" milk, but I don't see why don't give a try it with a coconut milk. I am sure that you can make something.
Now, I want to know did anyone tried, since I am not a fan of the kefir and when I consume it, you know that I have some healthy issues lol :)
But I would try this coconut thing, no matter because it lasts a bit longer. Now, I am really curious did anyone tried this?
It is like an experiment for me :)
I also agree - I don't know why you can't use a coconut milk. I have to say that I am not making a kefir at my home, but my good friend makes kefir only from a coconut milk. The reason is because she doesn't like the taste of "regular" kefir, but she is so into this one with coconut milk. Sure, there are some differences in the recipe, in the procedure, but it is pretty much the same. I think that it is easier to make a kefir with a "regular" milk, but remember - it is not a mistake if you want to make it from some other type of milk.
The choice is really huge - from a pasteurized milk to homogenized milk, from a organic to a non-organic milk. You see, you really do have a lot of different options when it comes to choosing a milk for your kefir.
Sure, the cow milk is the reasonable option and it is the most popular milk. Lately, goat milk is also very popular, so people choose it very often as well.
I am making mine kefir from a sheep milk.
You wonder why? Because the sheep milk is sweeter than cow milk and contains more protein. When you are using this type of milk, it usually resulting in a thicker, creamier kefir, just like I like. If you are fan of creamier, you should choose one of these three types of milk and in that case - avoid a coconut milk.
OK, now I am a little bit confused about this whole idea, but I was wondering - if I was not able to make a good kefir with a lactose-free milk, I was wondering how I will be able to make a good kefir from a coconut milk? Is it even worth trying? I bet that it is way tastier than a regular kefir, but I am wondering is it healthier? Does it have the same health benefit as a kefir from a regular milk? Or the main difference is only this taste that is probably better than regular? Tnx in advance.
Here are my 5 cents.
Kefir is traditionally made from cow's milk, but it can be made from various milk types. Here's a breakdown:
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Cow's Milk: This is the most traditional milk used to make kefir. It yields a product that is tangy and slightly effervescent, with a consistency similar to drinkable yogurt.
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Goat's Milk: This milk can also be used to make kefir. Some people find goat's milk kefir to be even smoother and creamier than cow's milk kefir. Additionally, goat's milk is often easier for some people to digest than cow's milk.
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Sheep's Milk: This is less commonly used but is another option. It's creamier and richer.
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Non-Dairy Milk Alternatives:
- Coconut Milk: Yes, you can use coconut milk to make kefir! Coconut milk kefir will be creamier and will have a coconut flavor. Note that if you're using water kefir grains, they might not thrive long-term in coconut milk, so it's a good idea to refresh them in sugar water regularly. If you're using dairy kefir grains, you should alternate between cow's milk and coconut milk to keep them healthy.
- Almond Milk: Another non-dairy option, almond milk can be used to produce almond milk kefir.
- Soy Milk: Some people make kefir using soy milk, but it's crucial to ensure it doesn't contain any additives that might inhibit the fermentation process.
- Rice Milk: It's less commonly used than other milk alternatives but can be an option for making kefir.
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Water Kefir: This is a bit different from milk kefir. It uses water kefir grains (which differ from milk kefir grains) and a sugar solution to produce a fermented, slightly carbonated drink.
When using non-dairy milks, keep in mind:
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Texture and Flavor: The consistency and taste of the finished kefir will vary based on the milk alternative used. For instance, coconut milk kefir might be creamier and have a distinct coconut flavor.
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Kefir Grain Health: If you're using traditional dairy kefir grains with non-dairy milk, it's essential to rejuvenate them in dairy milk occasionally. Non-dairy milks may not provide all the nutrients that the kefir grains need for long-term health.
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Fermentation Time: Non-dairy milks might ferment at a different rate than dairy milk, so keep an eye on your kefir, especially the first few times you make it, to avoid over-fermentation.
It's great that you want to make kefir for your husband! Here's a basic guide to help you get started: Ingredients:
- Milk: You can use any type of milk, but traditionally cow's milk is used. However, goat milk, sheep milk, and even non-dairy alternatives like coconut milk or almond milk can be used.
- Kefir Grains: These can be purchased online or at health food stores.
Equipment:
- Glass Jar: For fermenting the kefir.
- Plastic or Wooden Spoon: Metal can react with the kefir grains, so it's best to use plastic or wood.
- Plastic or Cloth Lid: To cover the jar. A cloth lid allows the kefir to breathe, while a plastic lid keeps it sealed.
Instructions:
- Add Milk to the Jar: Pour about 2 cups of milk into the glass jar.
- Add Kefir Grains: Add 1-2 tablespoons of kefir grains to the milk.
- Cover the Jar: Cover the jar with a cloth or plastic lid. If using a cloth, secure it with a rubber band.
- Ferment: Let the jar sit at room temperature (around 68-78°F or 20-25°C) for 24-48 hours. The longer it ferments, the tangier it will become.
- Strain the Kefir: After fermentation, use a plastic strainer to separate the kefir grains from the liquid. The grains can be reused to make more kefir.
- Store the Kefir: Transfer the strained kefir to a clean jar and refrigerate it. It can be consumed immediately or stored in the fridge for up to a week.
Yes, you can use coconut milk to make kefir! The process is similar to using dairy milk. Here are a few tips:
- Choose Full-Fat Coconut Milk: This will give you a creamier kefir.
- Feed the Grains: Kefir grains thrive on the lactose in dairy milk. If using coconut milk, periodically ferment the grains in dairy milk (every few batches) to keep them healthy.
- Fermentation Time: The fermentation time might be slightly shorter with coconut milk, so start checking after 18-24 hours.
With these steps, you'll be able to make delicious homemade kefir for your husband. Enjoy the process!