Ingredients

--Kefir Grains 1 TBL

--Coconut Milk (from Can) 1 QT

--Quart Ball Jar 1 QT

--Cheesecloth 3X3 Square

--Mesh Strainer

Pre-Prep:

1. This works better if the grains hav been recently used in another culture i.e. "active"

2. Clean and sanitize the jar, lid, and ring. Allow to air dry.

Preparation:

1. Place kefir grains into jar.

2. Whisk the coconut milk together in the can, in the event it is separated. You may want to do this in a separate bowl to avoid a mess.

3. Pour coconut milk into jar.

4. Place the whole lid assembly on the jar and screw it tightly.

5. Shake the jar to incorporate oxygen into the mixture.

6. Remove the lid and place the cheesecloth over the jar. Screw the ring part of the lid on top.

Culturing:

1. Place jar in a room temperature dark place for 1-2 days until the mixture thickens a bit.

2. Move the jar into the refrigerator and allow it to continue culturing for 3-4 day.

Straining:

1. When you're ready, strain into a bowl with a mesh strainer. You can work it lightly with a spatula if you have to. But be sure and retain the grains for the next batch.

2. Pack the finished kefir and store refrigerates. Serve as you would yogurt, or you can use it in smoothies, shakes, etc.