2 pints undiluted sweetened organic coconut milk
2 tbsp organic kefir grains
Sterilise a glass jar large enough to contain your kombucha-to-be.
Add the grains and the coconut milk and mix slowly. Cover with a loose-fitting cloth or paper towel and set aside for between 12 to 36 hours so that the culture can develop.
NB: Don’t let it get too thick or it will be too sour and far too on the way to yogurt!
Remove the grains from the coconut milk and place the jar of milk in the fridge. Be advised it might thicken as it cools (but as long as you kept an eye on it during the fermentation process, it should turn out just scrummy!).
NB: Don’t throw away the grains! Store these in a small amount of coconut milk and keep covered in the fridge until you’re ready to make another batch.
© 2019, Just Natural: Health & Beauty