Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
7 May

Homemade Coconut Milk Kefir

We love the tangy and fresh flavor of kefir, a fermented beverage often described as drinkable yogurt. However, those of you who aren’t as fond of kefir might say that describing it as “tangy” is a little too kind.  What, you wonder, is there possibly to like about what is essentially a glass of thick, sour milk?

Loads of healthy gut flora, for one. Probiotics have numerous health benefits and eating fermented foods like kefir is a great way to make sure you’re getting enough. But we’re not here to tell you that you should plug your nose and chug kefir just because it’s good for you. We’re here to tell you that after you try homemade coconut milk kefir, you’re going to chug it because it tastes really good. Unlike kefir made from cows’ milk, coconut milk kefir doesn’t have a strong fermented, sour flavor. It is pleasantly tangy, but the naturally sweet taste of coconut dominates. The texture is smooth and rich and slightly thinner than yogurt. Both the flavor and texture of homemade kefir is superior to any store-bought coconut milk kefir we’ve tried.

Making coconut milk kefir requires an initial investment in kefir grains, but you only have to buy them once. The “grains” are live active cultures consisting of yeast and bacteria and are called grains only because of their appearance (you can also buy powdered starter culture, but it contains fewer bacteria strains and over time is more costly). The kefir grains can be bought online, or you can get some from a friend who already has a batch going. The process of making kefir is detailed below, but it is essentially this: Re-hydrate kefir grains in cows’ milk for 5-7 days at room temperature, mix hydrated grains with a can of coconut milk and let sit at room temperature for 12-36 hours. That’s it! Your coconut milk is now a probiotic beverage. You can drink homemade coconut milk kefir straight, use it as a base for smoothies or ice cream, use it in place of buttermilk in recipes, pour it into your coffee or over berries for dessert.

And one last thing…the correct pronunciation is keh-FEAR, not KEY-fur. However you say, though, it’s a healthy addition to your Primal eating plan. Now, even those among you who are averse to dairy or to the strong flavor of traditional kefir don’t have an excuse – give coconut milk kefir a try!

Coconut Milk Kefir


  • 1 tablespoon of kefir grains
  • 1 can of coconut milk (or 1-2 cups of refrigerated coconut milk)


If the kefir grains are dehydrated (as they are from most online sources) you must first re-hydrate them in cows’ milk. Combine the grains with 1 cup of cows’ milk and set out at room temperature in a loosely covered glass container. For 5-7 days, strain the grains out each day and then place them in a fresh cup of milk. When the batches of milk take on a slight fermented smell and thicken, your grains are ready.

Combine the grains with coconut milk in a glass container. Cover with a cloth secured with a rubber band and let sit in a warm place (68-85 degrees) for 12-24 hours. Once the coconut milk has thickened and has a slightly sour flavor, it has turned into kefir. Remove the grains, refrigerate and enjoy!

Place the grains in new milk at room temperature to start a new batch of kefir (made from either coconut milk, or cow or goat milk) or store the grains in a cup of cows’ milk in the refrigerator. The grains can be used indefinitely to make kefir, however, if you store the grains in the fridge instead of continuously making kefir, it may take a few batches to get them going again.

Helpful Tips

  • If your first batch of coconut milk kefir doesn’t get as thick or tangy as you’d like, don’t despair. It can sometimes take a few batches to acclimate the kefir grains to coconut milk.
  • Don’t store the grains in coconut milk between batches. Store them in cows’ milk.
  • Never use a metal container to make kefir or a metal spoon to stir it – this disrupts the process and the kefir won’t thicken. Use glass containers (canning jars work well) and wood or plastic spoons.
  • If your kefir doesn’t thicken with 24 hours, it might be that the temperature in your house isn’t warm enough.
  • If your kefir hasn’t thickened at all within 48 hours, throw out the milk and start again by putting the grains in a fresh batch of milk.
  • Kefir should have a fermented aroma and can sometimes have a slight effervescence, but it shouldn’t smell foul or unpleasant.

You want comments? We got comments:

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  1. Mmm I love sour things!

    I guess this would be off limits for people super sensitive to dairy, since the grains are stored in cows milk?

    Could you use another variety of culture that is dairy free like a kombucha mushroom or something?

    Peggy wrote on May 7th, 2011
    • I am wondering this same exact thing. I am lactose intolerant as I found out with certainty recently. I can do butter and whey and a little raw cheese but thats about it.

      I don’t buy milk and never will. So, if there is an alternative I would love to know. I don’t think I will be buying cows milk just to make coconut milk kefir. I will just have to find someone who already has some grains going!

      Nonetheless, this is a great guide and I am sure hundreds of people will take advantage of it. Thanks Mark!

      Primal Toad wrote on May 7th, 2011
      • You don’t have to store the grains in cow’s milk between batches. Once in a while you might want to put them in cow’s milk just to reinvigorate the grains but that is only once in a while. They do quite well in coconut milk, most especially the canned variety because the grains like the fat content of the canned milk. The refrigerated coconut milk is not quite as good but it will work. Good luck. I have read that many people with lactose intolerance can drink regular kefir with no problems. You might want to try it since you can do butter and whey and raw cheese.Good luck.

        jojo wrote on April 4th, 2013
        • I’ve been making kefir for years (raw milk) and just recently decided to make my own coconut milk (using finely shredded coconut) and try the coconut kefir as well (not as a replacement, but as a backup). From what I’ve read, it’s important not to ferment in coconut milk for more than a week, possibly two without returning them “home” to raw milk. They need the lactose to survive (any mammalian milk). After they “recharge,” they may then again be used with coconut milk. Kefir grains are hardy and prolific, but they can also be quite sensitive.

          To your health…

          MaggieMay wrote on April 10th, 2016
      • The kefir eats the lactose in the milk so you can feel free to make dairy kefir.
        Mark O’C

        Mark wrote on November 25th, 2013
      • I am a holistic health practitioner and also dairy intolerant (beyond lactose). Cow kefir is not an option for me or most of my clients. But have no problem with even the first batch of coconut milk kefir made from grains rehydrated in cow milk. I have them store grains in cow milk when need a break from kefir (travelling) and then return them right to coconut milk on return and drink that first batch. It just never has been a problem for me or the many clients with whom I’ve used kefir to restore digestive balance and health. Hope this helps, Marie

        Marie Sternquist wrote on November 18th, 2014
    • I’ve been making coconut kefir (from canned Thai Kitchen coconut milk) for a couple months now, and I actually just put my grains in a jar (without rinsing them off) and pop them in the fridge like that. No moo (or baa) milk added.

      Other family members have been making kefir with our raw goat’s milk for a few years now and do think the grains stay more ‘active’ if you store them in milk.

      I’ve also read kefir grains cannot be sustained on coconut milk, however I’ve had no problems with it. In fact it just seems like they’ve been working better and better as time has gone on.

      I think it would certainly be worth experimenting with it!

      Kalee wrote on May 7th, 2011
      • Thanks for your response Kalee! I will have to try this right away. I just now need to find me a source of kefir grains!

        Primal Toad wrote on May 8th, 2011
        • I have some kefir “grains” but they arent grains, they are rehydrated. Not sure how I could get them to you……I am in Virginia

          Suzanne wrote on June 5th, 2011
        • If you are looking for really healthy live Kefir grains, I have purchased the Kefir grains, the water grains and Kombucha from the Kefir Lady in Ohio. You can Google her. I have had my Kefir Milk grains for almost three years. They started making Kefir right away. She sends them and then lets you know when they are on their way and then you send cash. She makes them in goat milk but I use regular store bought milk. I am going to try the coconut milk now.

          Jeanette Byrum wrote on August 16th, 2015
    • I just want to know where to get the kefir grains!

      Kathleen wrote on May 14th, 2011
      • i got mine off ebay

        devonia wrote on April 24th, 2012
    • Hey Peggy,

      Check out water kefir grains! They’re made with water and sugar instead of milk. It’s cheaper too. :)

      Hope that helps!

      Alyssa wrote on August 26th, 2012
    • You can also purchase water kefir grains. They are different than the milk kefir grains. But water kefir can be made with several different recipes giving it many different flavors. You just have to make sure you use distilled water. It almost reminds me of ginger ale. My only problem was when I tired of making water kefir I managed to let my grains die. I actually felt guilty for their demise.

      Lisa wrote on December 11th, 2012
    • You can get water kefir. But i heard that the lactos is changed through this process. my friends little girl reacts terribly to milk but is fine with Kefir and her other daughter had fantastic candida healing results from drinking it with her smoothies.

      Cat wrote on April 4th, 2013
    • Hi, you might want to research this but from what I have read the process of fermenting the grains helps the kefir become tolerable to people with lactose intolerance. Also, you can make many batches of coconut kefir from the grains so it is possible that little to no milk will be in the kefir you make from the coconut milk. You actually put the grains in the cows milk every once in a while to reinvigorate them. You don’t have to do this between every batch.

      jojo wrote on April 4th, 2013
    • The ‘other type’ of kefir grains is ‘Water Kefir’, for those who do not do dairy, like myself. Water Kefir is just as good ‘to me better’ then the blend of Milk Kefire and they make a WONDERFUL COCONUT MILK KEFIR!! :)

      Marcella wrote on October 1st, 2013
    • There are a couple of ways to make kefir dairy free for people who are allergic.

      One is to take the milk kefir grains, rinse them and then never use them in any dairy. This works for only a couple of months because the grains eventually die not having access to their food source.

      Another way is to use water kefir grains. You can keep them viable by switching them out to sugar/water every couple of batches.

      A third way is to use already fermented water kefir. Add some water kefir to your coconut milk and let it sit until it is fermented.

      Coconut Lover wrote on January 31st, 2014
  2. Thank you for this!! Great recipe!!

    gilliebean wrote on May 7th, 2011
  3. So.. where do I get the grains?

    Andy wrote on May 7th, 2011
    • hehe. Fun question to ask on a primal/paleo blog.

      Andy wrote on May 7th, 2011
    • I get mine here:
      They also carry water kefir grains and kombucha starters, among other things.
      One thing I’ve actually been meaning to try is making this with homemade coconut milk. Anyone have any experience with that?
      @ Peggy- from what I understand, the cultures are specific to their type of fermentation. I know that it is possible to switch milk kefir grains over for water kefir, but I’ve never heard of anyone having luck doing the opposite. I have some extra of both on hand right now though, so I might try it and let you know…

      Katie wrote on May 7th, 2011
    • Yu can get them from! They sell TONS of culture starters!

      Erin wrote on May 7th, 2011
    • I love this place! And she’s got excellent information on her site too.

      Sue wrote on May 7th, 2011
    • If you do not have a friend that can give you some, I got my original
      Organic Water Kefir grains from Amazon, and it was a descent price around $10 for 1/4-1/2 cup. Within a week I had 4 cups of grains, they were VERY prolific!!

      Marcella wrote on October 1st, 2013
  4. could I use a bit of live culture yogurt instead as the starter?

    barb wrote on May 7th, 2011
    • I’d say yoou could.. It’s not gonna be kefir obiously, but a yogurt, which you is also great stuff. The only difference really is that kefir is drinkable and also conttains some alcohol in it (and that’s where the sharpness of taste coming from!!)

      Mna Na Mara wrote on May 7th, 2011
    • Yogurt has about 2 types of half dead culture (otherwise the top would explode off), while Water Kefir has around 60 types of bacteria and yeast, also they are about 100 billion probiotics per tablespoon, can you imagine how much probiotics you get if you drink a glass? This is amazing stuff!

      Marcella wrote on October 1st, 2013
  5. Would this be a good non-dairy replacement for greek yoghurt or buttermilk when it comes to marinades?

    chipin wrote on May 7th, 2011
    • I’ve used coconut milk kefir in place of buttermilk before with ok results. I think to up the “tang”, simply add a small amount of vinegar to the coconut milk if you’d like.

      Melissa wrote on September 19th, 2011
    • Only if you use the Water Kefir grains, the Milk Kefir grains have milk in them

      Marcella wrote on October 1st, 2013
  6. We love milk kefir- but I thought you were supposed to use ‘water kefir’ grains in coconut milk, rather than the dairy kefir grains? Also, I had previously always added honey to feed the grains since coconut milk is low carb, but I’m going to have to try without that addition.

    Cara wrote on May 7th, 2011
    • Did you have to convert your water kefir grains for coconut milk? If so, how did you do it, and can you use them continually or do you rest them in between? Also, did you have any problem with the honey? I’ve heard that it can kill the active bacteria because it is naturally antibacterial.

      Katie wrote on May 7th, 2011
      • I’m pretty sure honey is only antibacterial when it is undiluted–as far as I’m aware the antimicrobial action is from the extremely high concentration of sugars with very low water content, which upsets the osmotic balance of the microbial cells. So once it’s diluted into water or other liquids it becomes a sugary bacterial fuel source like any other.

        Otherwise it would be difficult to brew mead!

        Uncephalized wrote on May 7th, 2011
      • Water kefir grains and milk kefir grains are two different types of grains. Milk kefir grains do work in coconut milk, they like a high fat medium, so whole milk or coconut milk works well.

        Water kefir grains work in water, juices, or in coconut water. They do require the addition of a either sugar or honey. Honey does work… I use it all the time and actually prefer it to cane sugar.

        Milk kefir sours and is great to use in baking, as it helps nut flour products to rise and get fluffy.

        Water kefir is a favorite of my kids. It is bubbly like soda. I usually remove the grains and do a second ferment with a little apple or grape juice.


        Melissa wrote on May 7th, 2011
        • Perfect, I didn’t know you could use both in coconut milk~ I’m going to try putting half my milk kefir grains in coconut milk and see how it goes. My kids are currently off dairy, and I’d like to add this to their smoothie.

          Cara wrote on May 7th, 2011
      • I was just using them once a week or so (we don’t use a ton of kefir- only in smoothies usually) and always adding honey. It wasn’t a real scientific process. I know my milk kefir grains didn’t really start multiplying until I put them in new milk every 24 hours, I did this last summer when we were doing dairy. I haven’t done much with the water kefir/coconut milk yet.

        Cara wrote on May 7th, 2011
    • My understanding was milk kefir grains for coconut milk and water kefir grains for coconut water/young coconut juice. That said, I just stick with plain water kefir anyhow for the sake of simplicity. :)

      Sue wrote on May 7th, 2011
    • I’ve never heard of using milk kefir in coconut milk either, I personally use Water Kefir grains in coconut milk.

      Marcella wrote on October 1st, 2013
  7. Oh my gosh, I haven’t had breakfast yet and this looks so amazing. Bacteria are awesome!

    CavemanGreg wrote on May 7th, 2011
  8. Keh-FEAR keh-FEAR keh-FEAR…..Now THAT is gonna take some getting used to!

    Ashley North wrote on May 7th, 2011
  9. Any idea of how many grams carbs in a cup of this stuff? I love kefir but I’m going super low-carb right now to try and lose my last 10 pounds of torso fat, so if coconut kefir is a lower-carb alternative I’d love to make or buy some.

    Uncephalized wrote on May 7th, 2011
    • Certainly less than a glass of milk because the grains feed off the lactose in the milk.

      Also, after fermenting the kefir you can ripen it (at room temp) to further decrease the lactose (and increase the vitamins – particularly folic acid) :)

      randallfloyd wrote on May 7th, 2011
  10. I’ve been keeping kefir for years – love it in milk and grape juice. The “sour milk” tastes great to me – I even use it to make a psuedo-cheese dip. Currently my wife and I make our kefir with fresh goat’s milk, right from the backyard. Mmm! I probably have enough grains to share/sell/trade a few – there’s an e-mail link on my website if anyone wants to send me a note.

    I haven’t tried coconut milk but I’d love to. Not in the warm sub-tropics anymore… used to be coconuts were plentiful and free. I’ll have to grab some next visit and Keh-FEAR-ize them. Can’t believe I’ve been saying it wrong!!!

    Vidad wrote on May 7th, 2011
    • Vidad,

      I am interested in buying some kefir grains. Please let me know what the price is and how much I would get.


      Olga Berezecky wrote on May 19th, 2011
    • Hi, I am interested in some of your kefir grains. Do you still have them?

      Thank you very much.

      C B wrote on April 10th, 2012
  11. I put some white sugar in it. It helps the kefir grain and i don’t need to buy regular milk.

    Paul wrote on May 7th, 2011
  12. YES! i knew i pronounced it properly..Key-fer just sounds weird 😛

    reamz wrote on May 7th, 2011
  13. I’m not lactose intolerant, but my recent two month experiment with kefir didn’t go well. I made it with organic 2% milk, drank 2-3 cups per day, and it gave me indigestion for the whole two months. I know it was the kefir, because it was the only change made to my diet in that time. 24 hours after going off it, my indigestion resolved and hasn’t returned. I’ve always heard that kefir is easier to digest than milk, so the fact that I have an issue with kefir, but not milk, is odd. Maybe I’ll be able to get away with coconut milk kefir. Or maybe I’ll just have to keep to fermented veggies. Anybody else have trouble with kefir but not dairy?

    Dan wrote on May 7th, 2011
    • Well after you’ve strained the kefir and it’s fresh and ready to drink, there will still be lactose in there.

      If you then put it back in the jar (sealed lid) and leave it for another day, at room temperature, the bacteria continue to feed off of the remaining lactose. The result – a fizzy ripened sour stronger kefir with less lactose and MORE nutrients.

      randallfloyd wrote on May 7th, 2011
      • Reduced fat or skim milk has nonfat milk powder added back in. This means that lactose is even more concentrated. Better switch to whole milk–for all kinds of reasons.

        Ann wrote on May 7th, 2011
  14. We eat dairy-free, two members of our family don’t tolerate casein, the protein in milk.

    Would love to hear about dairy-free methods to consume more probiotics (other than saurkraut/other veggies).

    Elisabeth wrote on May 7th, 2011
    • Water kefir… my kids LOVE it, and it needs no dairy.

      Melissa wrote on May 7th, 2011
    • Many people with problems with milk can tolerate raw milk. It is the pasturization and homoganization that destroys the enzymes that make it hard to digest

      Agnes Fisher(CHC,AADP) wrote on May 11th, 2011
    • I too am allergic to the milk protein. Unfortunately it is present even in raw milk. So I too would like to know if there is a dairy free version of this kefir recipe.

      sherry wrote on May 12th, 2011
    • There are tons of ways to get probiotics from foods that are dairy free. Besides making kraut and veggies – you can make Beet Kvass, Kombucha, Water Kefir Drinks like fermented lemonade, mayo and ketchup – I teach folks how to make all of these things and more –
      also Kefir (both dairy and water) are lactofermented which means they should be made in an anaerobic environent – I use the Pickl-it Jars and resell them as well – this is the only safe way to ferment – no mold and no undesirable yeast – lactofermentation by definition means “NO AIR” not a little but NONE – and this difference is important for the Lactic Acid bacteria to thrive and to keep the bad bacteria (that makes you sick) out.

      Lisa wrote on May 27th, 2011
      • I’m confused. Every recipe I saw says to use a cloth, coffee filter, or paper towel to cover the jar, not a solid lid

        Bee wrote on February 9th, 2014
  15. Er…the dreaded metal spoon.

    I’ve been making kefir for over a year now using a metal spoon to fish the grains out without any loss of ‘thickening.’ I even went so far as to leave the metal spoon in the kefir soup overnight just to see if this fabled ‘rule’ was true or not. Alas, it’s not.

    IMHO, if you want a really thick batch, and all things being equal, keep the thing warm. Don’t ‘cook’ it like you would yoghurt, but don’t sit it next to the a/c either.

    Haggus wrote on May 7th, 2011
    • Well, I’m glad about the metal spoon! I was planning to use a stainless steel sieve to filter put the grains. Now I will.

      andrew wrote on May 8th, 2011
  16. I have three cans of coconut milk in my cupboard and have been wondering what to do with them for the last two weeks. This is perfect timing.

    As regards bacterial flora, is anyone experienced with making sauerkraut? I have heard mixed reviews and I don’t want to invest my time only to turn out disappointed in the result.

    Jeremy Priestner wrote on May 8th, 2011
    • Sauerkraut is really easy, and practically foolproof. Just shred the cabbage, salt it, and pack it down. If the juices don’t completely cover the cabbage after a couple of days, add some water. Make sure the cabbage stays submerged, and eat it when you think it tastes good. I store gallons of the stuff in a huge crock every winter. It lasts for months. It isn’t really a big investment in time either. The only think that takes any time really is shredding the cabbage.

      Blakery wrote on May 8th, 2011
    • I enjoy making sauerkraut and kimchee with a Harsch fermenting crock. I tried fermenting vegetables after reading Nourishing Traditions, but I found the jar method inefficient and error prone. I tried it the old-fashioned way, but really didn’t like skimming mold and shooing vinegar flies. The Harsch crocks are great. The lids are ingenious water locks, so there’s no fear of overpressure incidents, leaking, contamination, etc. They’re a bit pricey because they’re imported from Germany, but they make fermenting veggies really easy and quick. I got mine from Germany 15 years ago, but you can find them all over the Web–Amazon, etc. Best advice I can give regarding sauerkraut–which is awesome when you make it yourself–is to mind time and temperature. Good ‘kraut takes about 2 months, and it gets better with time. Consistent temps are vital. I used to make kraut in the kitchen, but there’s too much temperature variability there–especially if you like to open the windows on cool days. If your kitchen is warm when you set it up, and then suddenly cools, it can create a negative pressure in the crock which might suck in some of the lid water and break the water lock, as well as contaminate your veggies with lid water. Kimchee is OK in a warm kitchen, but kraut like cooler temps found in basements or back rooms–about 70F or a bit lower. If you get a Harsch fermenting crock, I doubt you’ll be disappointed. Good luck.

      Dan wrote on May 8th, 2011
  17. So, my main problem with this is sourcing the coconut milk. I don’t think the cooking from the canning process is that big a deal in this case, even if it might not be ideal, but the bpa that lines the cans certainly is. Were I making kefir, I would be drinking it virtually every day. While a little bpa every now and again is not cause for concern, daily exposure certainly is. Since I don’t live in the tropics, I can’t get coconut cheap/free enough to be able to drain it fresh. Any thoughts?

    Blakery wrote on May 8th, 2011
    • Native forest coconut milk uses BPA free cans

      Christine wrote on May 8th, 2011
    • Hi! I just bought 12 cans of coconut milk on line certified organic, brand name Native Forest NO BPA here. $1.98 a can and free shipping great deal! I do most my shopping for certains things on line much cheaper. Good Luck

      Blanche Marie wrote on June 18th, 2012
  18. Buy fresh coconut’s and make your own :) Then you don’t have to worry about BPA. Check out and see if they deliver in your area, they have wonderful fresh coconuts for only 1.55

    Marie wrote on May 9th, 2011
  19. Excellent article, as usual. I’m curious as to what a recommended serving size would be, especially for someone who’s in dire need of supplementation like this, and more importantly – can you ‘overdo’ it by drinking too much, too often?


    Jason wrote on May 9th, 2011
  20. “For 5-7 days, strain the grains out each day and then place them in a fresh cup of milk.”

    Wow, that’s nearly a half gallon of cow’s milk. What do/can you do with it after it has soaked the grains for 1 day? With raw milk at $8/gallon, this 1-2 cups of coconut kefir can get very expensive!

    Primal Commuter wrote on May 10th, 2011
    • eat milk kefir

      Andréa wrote on May 13th, 2011
  21. That looks dangerous to make. Is there any brands of coconut kefir?

    Paleo Josh wrote on May 17th, 2011
  22. does anyone know if you can make coconut milk kefir with donna gates kefir starter packets? i just bought a box and would rather use them up before purchasing the kefir grains. thanks for any advice and tips!

    Amanda wrote on May 20th, 2011
  23. I’ve been using Kefir for 6 months now, makes great banana/strawberry smoothees. This is our breakfast every morning. It has been helping my husband’s acid reflux problem; not to say that it will help everyone’s, but it has helped him.

    But I was wondering if Kefir would grow in the coconut milk drink that you find in your grocer store next to the milk. Won’t name any brands, but there is the soy, almond and coconut milk found there.

    Also, how would you preserve the grains if you are not going to use them for a few weeks. I believe one comment said to put them in the fridge in cow’s milk; will keep up to a couple weeks. Is there anyway to dry the grains?

    Thanks for anyone’s experience in this area.

    Kate wrote on May 23rd, 2011
  24. Just enjoyed my first batch of coconut kefir this morning. Delish!

    I ordered my from Cultures For Health. It only took about 4 days to rehydrate them to the point of readiness.

    The only problem was straining it out. The strainer I bout from CFH has really fine holes, and the coconut milk kefir is pretty thick. Can’t wait until tomorrow’s batch is ready…

    Dave wrote on May 25th, 2011
    • Ugh… typos. Should be “mine” and “bought.”

      Dave wrote on May 25th, 2011
  25. Just bought some grains from CFH… first time for me as I’ve just started going Primal. Super nervous-excited to try something new!

    Jacqueline wrote on May 27th, 2011
  26. Paleo Josh, Kefir is not dangerous at all. It is the same process that farms and food manufacturers use to culture store bought yogurt and kefir, just in smaller batches. And in fact, most manufacturers only use a starter packet, which does not contain the same number of live bacteria you get from the kefir grains themselves. Once you make it, you will see how good it is! I add a little bit of strawberries or mango to mine in a blender and get it nice and cold in the freezer for a few minutes. Really god stuff. And I can say it has really helped my gut heal and keeps me balanced.

    Vanessa wrote on June 5th, 2011
  27. Haggus – My apt has been between 70-75 degrees, which seems to be a bit too cool to fully culture kefir in 24 hours. It takes mine about 48 hours to get that thick tangy result. I agree with finding a warmer spot – I’ve found I can speed it up by putting my kefir in the cabinet above my stove. It’s a bit warmer, especially when I use my oven or range, and it doesn’t cook it. It just ups the temperature in there a few more degrees. I find it’s the perfect spot. The last batch I made came out great and I wish I would have made more of it!! I found myself scooping the remnants off the side of glass with my fingers! LOL

    Vanessa wrote on June 5th, 2011
  28. I’ve got fresh live Milk & Water Kefir grains for anyone in -Australia-
    Please email me gamgo (AT) optusnet (DOT)com

    Anita wrote on June 9th, 2011
    • sorry there’s supposed to be an AU on the end of that

      Anita wrote on June 9th, 2011
  29. I have been wondering what is the difference between canned coconut milk (which I try to avoid all cans) and the boxed coconut milk? Will my kefir grains only work in the canned stuff and not the boxed stuff? Thanks.

    Wendy wrote on November 23rd, 2011
    • I buy the boxed coconut milk, i.e., the kind that comes in 1/2 gallon cartons from the refrigerated section of the store, just like cow’s milk. I think that it is the same as the coconut milk that comes in the quart-sized aseptic boxes, at least for the same brand.

      A friend gave me some kefir “grains” (“brains” would be a better description) that he had been using in raw milk a couple of weeks ago. I have been using them in the boxed coconut milk since then. They are definitely doing *something*.

      After 24 hours … well … “tangy” is indeed being too kind. To me it DOES have a strong fermented, sour flavor — certainly the sour part. The cartoned coconut milk, which starts at only 1 gram of sugar per cup of liquid, does not have any cushion of “natural sweetness” to counteract the sourness.

      Rather than just choke it down I tried adding a teaspoon of blackstrap molasses, which means adding 4 grams of sugar back to an essentially no-sugars drink. It made the drink a lot more palatable. I also have some pomegranate molasses I intend to try out.

      Geoff wrote on December 5th, 2011
      • I have now been experimenting with coconut milk kefir for a couple of months. Using unsweetened SO Delicious brand coconut milk was not doing it for me. The taste was too rank for me to envision a lifetime of consumption, and given the very low carbs – at 1 gram of sugar per cup of liquid – I was not sure how much good bacteria was actually in the resulting liquid.

        So I tried the sweetened version of SO Delicious, which is the unsweetened plus added organic cane syrup, i.e., sugar. That has worked out fine. The mix starts fermenting nicely in a day or two at my household’s winter temperature. The grains are gradually growing in size. And the unpalatability of the unsweetened version is thankfully gone. I have been adding black currant cordial to mine, but any flavoring agent would be good, sweetened or not.

        What is the carb penalty for doing this? The sweetened coconut milk starts at 7 grams of carbohydrates per cup of liquid, none of it fiber. Taking a wild guess, maybe half of the sugar converts over a couple of days. So you end up with 3-4 grams of carbs per cup of kefir. I can live with that.

        Incidentally, my understanding is that dairy kefir grains can convert into sugar processors, but that the reverse cannot happen. I got my grains from a friend who used them to make raw milk kefir. I am assuming my grains have become sugar processors since then, with their nonstop diet of coconut milk, sweetened and unsweetened.

        Geoff wrote on January 23rd, 2012
  30. anyone know how much of the sugar is digested during kefir making. I would assume there is less sugar content after 48 vs 24 hour fermentation. also when does it level off? Obviously it is grain size/ amount of milk dependent. so say for a Tbs of grains and 1 can milk?????

    PaleoDentist wrote on December 3rd, 2011
    • The longer you let it go the more sugar gets digested and the thicker it gets. With milk you eventually get a separation of the thin whey liquid from the rest.

      I notice with the coconut milk (the kind that comes in 1/2 gallon cartons) you just start getting more lumps, and then it stabilizes. There is only 1 gram of carbs per cup of liquid with the coconut milk I buy, so I am not sure what the bacteria are digesting, but man does the result taste sour!

      I plan to try making kefir with reconstituted creamed coconut, which has a lot more carbs than the milk, but most of it is fiber.

      Geoff wrote on December 5th, 2011
  31. Hello, I have been making kefir for some time now and I have some questions.
    FIrst, I have about a half a cup of kefir grains and my milk kefirs quickly so I have the problem of needing to store the grains until the next batch is done so I am buying milk (that I don’t drink) to keep the grains. How can I slow the process down? How can I keep the grains active and not use so much milk?
    Also, I did leave the grains in milk for over a month in the fridge and I have been using them again and they seem to be fine. How do you know if a grain is contaminated or dead? Can kefir grains create contaminated beverages or does the kefir kill the bad bacteria? I worry about inadvertently contaminating the grains.

    jojo wrote on January 15th, 2012

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