Bonnie Marsh ND – UpCountry Family Doctor

For lactose sensitive folks here is a wonderfully simple recipe that can be put together in your kitchen in less than 5 minutes.

Coconut Kefir:

• 1  glass quart jar with lid
• 16 ounces coconut milk
• 16 ounces young coconut water
• one pouch of kefir starter (can be purchased in baking area of health food store or at www.kefirlady.com)
• mix it all together and lightly cover the jar with the lid
• leave out on kitchen counter for 24-72 hours, swirl to mix a few times a day
• check daily and taste, it should thicken and taste sweet when it is done
• for your next batch hold back 1/4 cup to innoculate your next batch, this will last 4-5 times and then you may need to use a new starter
• when done refrigerate and enjoy in cereal, smoothies, to replace yogurt/buttermilk when baking or just for a cooling drink
• kefir is high in friendly bacteria for your intestinal tract and helps to build your immune response to pathogenic viruses/bacteria
• please use whole coconut milk to take advantage of the healthy fats the coconut has to offer.  coconut oil is a medium chained fatty acid that is easily digested without involving the gallbladder and has many medicinal properties.