I’ve got lots of friends who are vegan and vegetarian and consider myself to be a flexitarian 🙂 and enjoy loads of yummy fermented food as medicine. However, I’ve been caught in the trap of many other dairy intolerant fellow fermenters and been conflicted at having to rest milk kefir grains in dairy without knowing what else to do to get the high quality of probiotics I’m after without taking supplements.
That was until Donna Schwenk shared on her blog a tip she had received from some of her vegan followers. It made perfect sense to me, and I was completely astonished at the results.
By changing this process, I now no longer need buy milk or think about the impact of having it in my diet. This recipe obviously isn’t just for vegans or people who are allergic or intolerant to dairy and is well worth trying.
Vegan coconut milk kefir
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- 400 ml coconut milk
- 1/2 medjool date
- 1 tbsp milk kefir grains
- To make first ferment
- Shake milk well and pour into 750mil or 1 litre jar.
- Add medjool date and kefir grains.
- Put lid on jar and shake well.
- Leave on bench for 24 - 48 hours.
- Shake regularly.
- Anywhere within 12 - 48 hours the fermenting process will have reached it's peak for your palette. Don't panic if the milk separates, just give it a good shake and then strain over a plastic strainer, funnel and glass jar.
- Put the strained grains back in to the jar they were fermenting in. (Why waste the tiny grains still in there?)
- Add coconut milk and half a date then pop the lid on and leave to rest in the fridge until you're ready to ferment again. You might want to add coconut water to the milk if you're not going to ferment for up to a week. Otherwise you'll have a very very thick fermented blob after 4 days, that will be hard to strain in cooler climates.
- You can cover kefir with a clean cloth and rubber band but I get better results with a lid.
- Milk kefir grains thrive on activity and enjoy regular shaking. You can stir if you prefer - chef's choice.
- Second ferment
- You can add any fruit, juice or herbs and spices to your kefir. All you need to do is add the flavouring, put the lid on and leave on the bench for up to 6 hours depending on the weather. I find this ferment only lasts for about 4 - 5 days before it starts to harden. A quick shake will soon rectify this though.
Get Fermented! http://getfermented.com.au/
Seriously fellow fermenters, check this out! I’ve never had any milk kefir, dairy milk or coconut milk this thick before. The dark flecks you can see are residue from the dates and in fact keep the fermenting process happening even after the grains are strained. Lushness in a bottle!
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