Getting probiotics into my diet is really important to me. Treating SIBO destroyed all the bad bacteria in my gut, and the good stuff as well (although with my past diet I really doubt there was much of the good stuff there anyway). So I feel like I’m probably repopulating a wasteland right now.
I take a high-quality probiotic capsule, and eat lacto-fermented vegetables daily, but sometimes I feel like it’s not enough.
Enter: coconut milk kefir. This is a beverage that is fermented by milk kefir grains, and can be made with any kind of milk! The taste is…interesting. Some describe it as tangy, but I find it a little cheesy. I’ll admit it’s not my favorite. But for me this is a health thing, and if you add regular coconut milk to it it’s pretty good.
You can buy milk kefir grains here.
- 1 tablespoon of kefir grains
- 1 cup of milk of choice
Place grains and milk in a glass container and cover with cheesecloth.
Let ferment for 12-24 hours (depending on how strong you want it)
Strain grains from milk using non-metal strainer. Metal will kill the grains (they are living things!); I even stay clear of non-reactive metal, like stainless steel, just to be safe.
Add fresh coconut milk to taste.
Repeat the process with fresh milk.
(Every other week I use cow’s milk so the grains will proliferate and stay strong. They need lactose to do this and coconut milk doesn’t have any.)
Elimination Diet safe: No.