Hi, is it ok to mix coconut milk with whole milk to make the kefir?
1792827
yes as long as there is milk sugars for your grains to eat there won't be a problem, just be sure your grains are healthy before you begin to add coconut milk.
1374898
My take is you could make "coconut water" rather than coconut milk. The machine isn't an extractor - it essentially pulverizes what goes into the cup and mixes it with the (required) liquid in the tank. I've added some shredded coconut (either fresh or re-constituted - not dry) to almonds almonds for a coconut-flavored almond milk. If you're after actual coconut milk/nectar, a juice/extractor might be a better bet. But you should still check with manufacturer, as there are different grades/strengths of juicers. Also, definitely check with Soyabella's manufacturer and let us know if you can, in fact make coconut milk with it. (I'd be surprised)
655000
I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir... » Read More I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. « Show Less
304442
I did not make coconut milk...I use it to make almondmilk...I soaked 1 cup of almonds overnight...and then drained and rinsed them...put them in a blender with dash of salt and 6 cups of filtered water, 1/2 tbsp. vanilla extract and with 4 fresh medjool dates to sweeten...blended for 2 min. ...poured slowly through bag...delicious!
1497711
Yep. I tried it once using a recipe I had for soy yogurt. The coconut milk I used wasn't smooth so it was like having yogurt with bits of coconut in it but it was definitely yogurt. Hope that helps.
1342891
Yes, you can. When my kefir starts getting low, I sometimes transfer the kefir into a clean jar and add milk and let it "work" until it's the consistency I desire, usually more like yogurt than milk. I use the packs when we travel which is more convenient.
1697609
I use coconut cream all the time and just love it. I used to combine this starter WITH some Kefir grains in the coconut cream initially, which was possibly even better, but over time, my Kefir grains never grew with the coconut cream, so I lost them. Now I use ONLY this Culture Starter and I am happy with the results. There's not much thickening that occurs, but the end result taste is very good.
1844615
In order to make Kefir cheese, you would have to line the container with cheese cloth because kefir is so runny to begin with. I might even do a double layer. The Wave does a great job on making regular yogurt into Greek.
180116
I used the froth plus with homemade almond milk and it works really, really well - thick foam just like regular milk. It does not work as well with almond or coconut milk out of a box - think it has something to do with all the additives/oils, etc...
835587
I've never made kefir cheese, but I don't see why not. The strainer element, which sits inside the large plastic bowl, is fairly fine and drains well. It just may take a while for it all to drain, and you'll need to empty the bowl as it drains through if you have more than two cups of liquid, so as not to fill up to the, cheese in the straining container.
1342892
Yes you can, but I prefer the texture and thickness of the kefir that I made with starter every time. If I don't have the starter then I use the kefir to make kefir. I don't use the grains because it's more complicated in my opinion.
654996
Well several things affect kefir making. Temperature is one of them as well as the amount of grains and milk. I would try 2 cups of milk per TBS of grains. You might have to adjust as you go along. It's more of an art than a science so just play with it and have fun.
2057033
I think so. I am using for my 3 batch of kefir. And it works great. I was having a hard time find milk that is not UHT milk in the stores in Florida.
69891
Hello Tiffany, I use this to make coconut flour (in the food processor) and combine it with almond flour to make cookies every week. I'm sure you can use it to make coconut milk. You can use your blender to mix the shredded coconut and water until smooth. If you want to make a little sweet, add a little raw honey. Here is a link with instructions I found on the web. I'm going to try this at home as well (my husband can't have dairy).
1175298
Coconut water and coconut oil are distinctly different from each other. I would say coconut water could be substituted for a milk or liquid but definitely not an oil
2137275
You can use the grains with coconut milk as long as you transfer them back to cow's or goat's milk after a few batches. I believe the best coconut milk to use is the one in a can since it is less processed. You can use any cow's milk. Thickness and consistency is not that great if you use non-fat. Also, Organic does not work very well unless you can find the one that is not too ultra pasteurized.When you transition to other milk, it does take time for the grains to get used to the new environment. Hope this helps.
1052259
Yes, but it doesn't always come out as thick; sometimes your grains will get all temperamental when you switch things up on them (like even just switching milk brands can throw them off a batch or two). I use mine to make almond milk kefir and coconut milk kefir but it only ever comes out thicker if I add a tsp or 2 of coconut sugar (separation happens regardless). Sugar and minerals are what kefir grains ultimately feed on, which is why I add a tiny amount of coconut sugar (it's rich in minerals). It's also a good idea to do milk batches every once in a while, otherwise they'll starve.