kidneys, spleen, pancreas, gall bladder, and stomach ulcers.
Water kefir is brewed using âwater kefir grains,â as opposed to âdairy kefir grainsâ used in dairy milk. The grains allow us to create a new recipe of water kefir every 24 to 48 hours. Itâs a great, healthy, soda replacement thatâs delicious.
Ideally, you want to use living grains, not grains that have been dehydrated or frozen. Try to avoid powder starters; the bacteria are not as active and will only make eight batches, if youâre lucky, before you have to buy more starter powder. Youâll only need to buy living grains once, and theyâll grow and expand indefinitely when cared for properly. You can buy water kefir grains online. I list a couple of places in my resources section (see page 308). I got mine from Cheree at www.stichingtime.com .
COCONUT KEFIR
MAKES 1 QUART
Â
This recipe calls for Thai young green coconuts, which can be found at most Asian markets and natural food stores. Whole green coconuts are large, and the ones at the stores are usually shaved down to the white, spongy, pith layer.
To open your coconut, see page 55. Make sure not to use any metal when making this recipe, as it will damage your living cultures. Use only plastic and glass.
Coconut kefir makes a healthy soda substitute. Kefir is said to decrease sugar cravings; clear our complexions; aid in digestion; and provide nutrients, minerals, and healthy bacteria that restore balance to our intestinal flora. It will be ready to drink in just a day or two.
Â
NOTE: One coconut will usually yield around 1½ to almost 2 cups of water, and around ¾ to 1 cup of meat to use in Coconut Bacon (page 76) and Coconut Kefir Cheeze (page 106).
2 coconuts
1 to 2 tablespoons water kefir grains
Open your coconuts and pour the coconut water through a plastic strainer into a large measuring cup or bowl. Then, transfer the water to a large, glass canning or mason jar. Using a funnel will make it easier. Fill your glass jar only three-quarters to four-fifths full. NOTE: Make sure water is clear; if the water is pink, itâs rancid.
Â
Next, add your kefir grains to the jar with the coconut water. Close the lid and place the jar someplace thatâs 70° to 74°F. In colder climates, you can place your jar in your oven, with only the oven light on.
Â
The longer your water ferments, the less sweet and more sour and vinegary it will taste. The water will turn milky in color. The brew time should not exceed 48 hours. Thereâs really no minimum brew time; the shorter the time, the more sugar and sweeter your brew. Ideally, you want to brew the coconut water for somewhere between 24 and 48 hours. You can taste your water every 24 hours to check if itâs slightly fizzy, like champagne, and to achieve the sugar level and flavor you desire.
Â
Once your brew is done, pour it into a nonmetal bowl, catching the grains in a plastic sieve. Use these grains to start your next recipe right away.
Â
Pour the strained kefir water into another glass jar, and enjoy immediately. Store in the fridge.
Â
Will keep for several weeks in your fridge.
Opening and Scraping a Young Coconut
SINCE WRITING my first book, Aniâs Raw Food Kitchen , Iâve found a quieter way to open a coconut without the need of a heavy cleaver. A sharp knife of any size, even a pocketknife, will work. So, now I can take a coconut hiking or camping without lugging my cleaver along.
1. To open a coconut, lay it on its side. Use a knife to shave the white pith, or coir, off the top of the coconut. Shave toward the top center point of the coconut. Rotate coconut, and repeat until you fully expose the hard center, which looks like smooth wood and contains the water.
2. Next, set the coconut upright and use the heel of your knife to gently tap the edge of the hard exposed center. The coconut has a natural stress line around the crown, in a circle that will
Water kefir is brewed using âwater kefir grains,â as opposed to âdairy kefir grainsâ used in dairy milk. The grains allow us to create a new recipe of water kefir every 24 to 48 hours. Itâs a great, healthy, soda replacement thatâs delicious.
Ideally, you want to use living grains, not grains that have been dehydrated or frozen. Try to avoid powder starters; the bacteria are not as active and will only make eight batches, if youâre lucky, before you have to buy more starter powder. Youâll only need to buy living grains once, and theyâll grow and expand indefinitely when cared for properly. You can buy water kefir grains online. I list a couple of places in my resources section (see page 308). I got mine from Cheree at www.stichingtime.com .
COCONUT KEFIR
MAKES 1 QUART
Â
This recipe calls for Thai young green coconuts, which can be found at most Asian markets and natural food stores. Whole green coconuts are large, and the ones at the stores are usually shaved down to the white, spongy, pith layer.
To open your coconut, see page 55. Make sure not to use any metal when making this recipe, as it will damage your living cultures. Use only plastic and glass.
Coconut kefir makes a healthy soda substitute. Kefir is said to decrease sugar cravings; clear our complexions; aid in digestion; and provide nutrients, minerals, and healthy bacteria that restore balance to our intestinal flora. It will be ready to drink in just a day or two.
Â
NOTE: One coconut will usually yield around 1½ to almost 2 cups of water, and around ¾ to 1 cup of meat to use in Coconut Bacon (page 76) and Coconut Kefir Cheeze (page 106).
2 coconuts
1 to 2 tablespoons water kefir grains
Open your coconuts and pour the coconut water through a plastic strainer into a large measuring cup or bowl. Then, transfer the water to a large, glass canning or mason jar. Using a funnel will make it easier. Fill your glass jar only three-quarters to four-fifths full. NOTE: Make sure water is clear; if the water is pink, itâs rancid.
Â
Next, add your kefir grains to the jar with the coconut water. Close the lid and place the jar someplace thatâs 70° to 74°F. In colder climates, you can place your jar in your oven, with only the oven light on.
Â
The longer your water ferments, the less sweet and more sour and vinegary it will taste. The water will turn milky in color. The brew time should not exceed 48 hours. Thereâs really no minimum brew time; the shorter the time, the more sugar and sweeter your brew. Ideally, you want to brew the coconut water for somewhere between 24 and 48 hours. You can taste your water every 24 hours to check if itâs slightly fizzy, like champagne, and to achieve the sugar level and flavor you desire.
Â
Once your brew is done, pour it into a nonmetal bowl, catching the grains in a plastic sieve. Use these grains to start your next recipe right away.
Â
Pour the strained kefir water into another glass jar, and enjoy immediately. Store in the fridge.
Â
Will keep for several weeks in your fridge.
Opening and Scraping a Young Coconut
SINCE WRITING my first book, Aniâs Raw Food Kitchen , Iâve found a quieter way to open a coconut without the need of a heavy cleaver. A sharp knife of any size, even a pocketknife, will work. So, now I can take a coconut hiking or camping without lugging my cleaver along.
1. To open a coconut, lay it on its side. Use a knife to shave the white pith, or coir, off the top of the coconut. Shave toward the top center point of the coconut. Rotate coconut, and repeat until you fully expose the hard center, which looks like smooth wood and contains the water.
2. Next, set the coconut upright and use the heel of your knife to gently tap the edge of the hard exposed center. The coconut has a natural stress line around the crown, in a circle that will
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