Homemade Kefir
Ingredients
- 1 kefir starter packet
- 4 cups raw coconut water (or nonfat milk)
- 1 quart-size mason jar
- Candy thermometer
- Cheese cloth (or coffee filter)
- Rubber band for sealing
Instructions
-
Bring milk or coconut water to room temperature or heat it just until it reaches 70 degrees F.
-
Pour warm milk into mason jar and add kefir starter packet. Stir with a wooden spoon to incorporate the ingredients.
-
Cover mason jar with coffee filter or cheese cloth and secure with rubber band.
-
Let mixture ferment for 14-16 hours in a warm spot with a temperature of at least 72-74 degrees F.
-
After mixture develops a sour yogurt-like flavor, cover with lid and refrigerate. Dairy milk-based kefir should be the consistency of pourable yogurt while coconut water kefir should be slightly cloudy with a sour, tangy flavor.
Recipe Notes
How to use: Kefir can be enjoyed in smoothies, overnight oats, salad dressings, poured over fruit or even all by itself. Do not cook the kefir or it will destroy the beneficial organisms. Keep covered the in the fridge for up to 2 weeks, then feel free to reserve ½ cup of kefir as the starter for your next batch!