Coconut Water or Juice Kefir

• Main Ingredient: Coconut Water
• Prep Time: 20 Mins
• Cook Time: 24 Hours
• Serves: 1.0L
• Recipe by: Mad Millie

Kefir contains all the different yeast and bacteria that your gut needs and loves, plus it tastes great too!

Use the Mad Millie Kefir Culture with milk, soy milk, coconut water or fruit juice for different variations.

Once you have completed your first fermentation get a little creative. Adding fresh fruit to your coconut water kefir (pineapple is our favourite) and leaving at room temperature to ferment for another 24 hours will give it a lovely fruity infusion.

INSTRUCTIONS

1. Add 1 L of coconut water or juice to the jar.
2. Add culture and the mixing ball.
3. Replace the lid and shake thoroughly.
4. Cut a square of cheesecloth to replace the lid, secure with a rubber band. If you prefer a fizzy kefir leave the lid on the jar to trap the gas.
5. Leave the kefir at room temperature (20 – 30°C/68 – 86°F) for 24 hours or until thicker.
6. Remove the cheesecloth, replace the lid and shake the jar vigorously before putting in the refrigerator. Shake each time before pouring.
7. Kefir will last in the refrigerator for 2 weeks. Your culture can be recultured a further two times from the initial kefir batch. We recommend reculturing within 7 days of your first batch. Save 1/4 cup (62 g) of kefir from the previous batch and add it to 1 L (1 US qt) of coconut water or juice. Cover the jar and leave at room temperature for 24 hours or until set.