Before you begin you need to acquire some kefir grains, so go online and search for a supplier in your local community. Often folk will have an excess of grains and sell them to you still in a wet state and shipped to you overnight. Health food stores also carry stock of dried kafir grains from time to time but do your research as excessive dehydration will lessen the bacterial impact on the final product. Often connecting with an online or FB group will help as folk will always have excess grain to share.
The benefits of using kefir are many and varied but overall a great gut biome restorer.
Dr Axe says this about water kefir grains:
In general, kefir of all kinds contain high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Because kefir does not have a standardized nutrition content, the content values can vary based on the various milk or water bases, cultures, and region where it’s produced. Yet even with the range in values, kefir is loaded with nutrients.
Water kefir, like coconut kefir, doesn’t have the white, creamy look that makes kefir popular because water kefir grains are not white and fluffy. While milk kefir looks like yogurt, water kefir looks like soda or beer. The water kefir grains are usually made of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera as well as other minor yeasts.
Coconut water especially from young fresh coconuts is full of nutrients well suited to health and healing in the human body.
'Coconut water alone contains multiple vitamins, minerals and phytonutrients that are ideal for human health. It’s especially high in potassium and also contains cytokinins, which are naturally occurring plant hormones that may help reduce the growth of cancer cells. An awesome aspect of making coconut kefir is that you don’t lose any of the nutritional value of coconut water after fermenting it with kefir grains'.
Picture showing Coconut Kefir Milk and Coconut Kefir water
Coconut Water Kefir Recipe
If you want to use coconut milk you can use tinned milk but ensure there are no emulsifiers or stabilisers as the fermentation will not work. Guar gum seems to be acceptable and a reaction will occur. Tinned coconut cream has stabilisers in it, so do check the label.
However the the best coconut milk is produced by grinding out the centre of a mature coconut and repeatedly straining through clean water until milk gradually thickens. You often see this being done in markets throughout Asia.
If you do not have access to a grinder as shown then an alternative is to cut out the firm flesh of a mature coconut, chop into pieces and place into a smoothie blender. Add a 1-2 cups of clean water and blitz until fully broken down then strain off through a nut cloth or nut bag. Add more water if you wish but generally this can be done after the kefir grain has done its work.
Coconut milk kefir is a great substitute for cow yogurt. Follow the above recipe but substitute the coconut water with coconut milk. Again you have the option to blend fruit through your milk mixture once the kefir grains have done their work.
Either way - water or milk this is a great way to enjoy taking in healthy biome. However, a word of caution... Kefir like kombucha should be seen as a tonic and not a recreational drink. Mixing the coconut milk kefir with fruit and nuts provides a great alternative than the less life sustaining cow based greek yogurt.
Some material from draxe.com
Otherwise copyright Scott Mathias GUTFIXx.com