As not everyone can get the amazing Yogalicious Kefir Ice Cream I wrote about last week, here is a solution. Make your own. Enjoy this guest post!
Guest Post by Tara Kelly
I’ve been culturing raw milk kefir for a year now. Kefir is a fermented milk, water, or coconut milk beverage that contains an amazing amount of beneficial bacteria and probiotics. It is really easy to make and has so many uses, everything from smoothies to salad dressings.
I also have a deep love for all things coconut. Coconut oil, coconut flour, coconut milk, dried coconut- you get the idea. I decided to combine my love of kefir and coconut milk.
Start with one can of Thai Kitchen Organic whole coconut milk (Ed note: or make your own). Shake the can before opening it and then scrape the contents into a quart jar. Add two tablespoons of milk kefir grains.
I used mine straight out of my milk kefir. For those of you who are using coconut milk as a dairy free option you may be concerned about using milk kefir grains. If you are lactose intolerant, the amount of dairy imparted through the milk kefir grains is not usually enough to cause an issue. However, if you have a true dairy allergy or intolerance, Julie from Cultures for Health suggests using water kefir grains that are truly dairy free.
Once you’ve added the kefir grains to the coconut milk, put a kitchen cloth or napkin over the top with a rubber band. Set this aside in a non-drafty place in your kitchen, preferably in a warm spot. Let this sit for 24 hours. After this time strain the grains out and refrigerate the coconut kefir. After a day in the fridge it will set quite thick. It should have a slight tangy flavor, like plain yogurt. Now you are ready to create amazing goodies with your coconut kefir!
Here are some of my favourites!
Cherry Peppermint Popsicles
Prep Time: 2 minutes
Cook Time: None
Ingredients (2 cups)
- 1 can’s worth coconut kefir (about 2 cups)
- 1 cup frozen pitted cherries
- A couple sprigs of fresh peppermint leaves
- 1 tablespoon raw honey
Blend together all ingredients and pour into popsicle molds. Freeze and enjoy!
Coconut kefir is so versatile that it also lends itself well to a savory dish. My herb garden came in handy again with a healthy dose of basil and chives.
Coconut Kefir Herb Dip
Prep Time: 5 minutes
Cook Time: None
Ingredients (About 2 cups)
- 1 can coconut kefir (2 cups)
- 2 garlic cloves, pressed
- Handful fresh basil
- 1/4 cup fresh chives
- 1 avocado (optional)
- sea salt to taste
- couple of pressed garlic cloves, fresh basil, chives and sea salt to taste.
Process everything together until smooth
Serve with veggies, or as a sandwich spread
Don’t fret if you are not ready to make your own kefir. You can buy it from any health food store. You’ll find the ready made variety in the fridge section near the dairy.
Question of The Day: I use yogurt, kefir or non-dairy milk + lemon or cider vinegar to replace buttermilk and/or sourcream in recipes. What is your fave way to use yogurt and kefir (whether you use vegan or dairy versions is no problem here)?
Tara Kelly lives in Idaho with her husband and three kids. She strives to maintain a real foods, traditional diet with an emphasis on local pastured meats, raw milk, fermented foods, local seasonal produce, and healthy fats. All this keeps her VERY busy in the kitchen!