IBS & POWERFUL DIGESTIVE ENZYME SUPPORT
This delicious alternative to kombucha is my new favourite probiotic drink. Made with kefir yoghurt cultures, it packs a punch with 12 different strains of live probiotic cultures making it perfect for anyone taking their digestive health seriously. Kefir is much stronger than basic probiotic yoghurt.
Holistic cooking tip – kefir cultures give the coconut water a delicious tangy flavor and it tastes great as a drink on its own or as a zingy addition to smoothies.
To learn more about the health benefits of kefir and kefir yoghurt, check out my Superfoods Bible.
1 sachet of kefir yoghurt cultures
2 cartons of coconut water – or fresh coconuts if you have access
Note: Some kefir cultures like the one I’ve used (featured below) can be very expensive but I have looked around online and you can get much cheaper than this one which was $55 for 6 sachets. The idea is you are supposed to be able to use some of your old yoghurt or drink to start a new batch so you get more than 6 batches out of it but when I did this the yoghurt just went off really fast so I’m not so sure thats a good idea unless you make a new jar of it every day. Whichever starter you use just be sure to buy it from a reliable source as I wouldn’t want to eat live cultures that are not what they are supposed to be.
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- Warm up the coconut water in a large pot until just warm but not hot.
- Pour the coconut water into an airtight container, jar or yoghurt maker and ad the kefir cultures.
- Whisk briskly to thoroughly mix it in, seal the container or jar and leave in a warm spot for 36 hours – this is longer than you leave the kefir when you are making it with milk as it takes a bit longer to get started with coconut water but don’t worry it will not go off while it is fermenting. The coconut water will usually have a small amount of foam on the top and turn milky when ready.
- Place in the fridge to store for up to 1 week.
Note: Try not to bump or disturb the coconut water while it is fermenting.