Is yoghurt and kefir the missing puzzle for you health? Humans have for hundreds of years consumed fermented foods which has provided us with the right enzymes and bacteria to digest our food. We all know that right…? But do you think commercial yoghurt’s are doing the trick? I did for years, until I realised that with anything processed you cut some steps, and something disappears. For yoghurts that means that the diversity of good bacterias get lost in the process. I therefore wanted to make it myself- to ensure the right potency.
But what about lactose intolerant people? Lots of us right. Like me and my kids. Often, with the real-deal fermented yoghurts, lactose is completely gone as the little bacteria eat the sugar (lactose) when they ferment. So it should be fine. However if you are sensitive to casein, then a dairy free option are in order.
My Aim: I want a coconut kefir with no added stuff- no starch, no preservatives, no junk. I need a dairy free SCD and GAPS friendly yoghurt. Can’t buy that in a shop. But I can make it- and it turns out that it is so easy. Takes five minute to mix together. The kefir don’t even need to be heated in a pan. It just need about 30 hours to brew.
As my daughter is on a cross over between GAPS and SCD diet I have had the pleasure of following a few Facebook groups discussing recipes. From these various forums I have learnt that you can actually buy ‘no added’ coconut milk. So after some research I found two brands that fitted my criteria.
As I cook with coconut milk all the time, I found that the grace premium was better suited for me. In addition, it comes in one litre package- perfect for one sachet of kefir culture.
What took me by surprise was the fact that you can re-culture the kefir/yoghurt again and again. The packet say five times. This makes it very economical.
Love it when money and health goes together.
- 1 litre coconut milk
- 1 sachet kefir culture
- 1 pinch of yoghurt culture (optional, but great to make the mix thicker)
- Mix the sachet (and the optional yoghurt culture) with a little bit of the coconut milk. I use a blender to mix it for 30 seconds.
- Mix in the rest of the coconut milk.
- Pour the mixture into clean glass jars.
- Leave of 24 hrs at room temperature - 18 hrs if it is a very hot day.
- Place in fridge for a few hours before serving.