Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 I saw this on another list and felt it might be of interest here. Alobar ===================================== I actually buy fresh coconuts that have the tops cut off....This is my recipe for making a batch.... (3) fresh young coconuts (open coconuts and pour water into dutch oven) or can use 3 cups of coconut water (2) packets of kefir starter from Body Ecology 1.5 gallons of distilled water Pour contents into a large (10 qt) dutch oven. Heat water mixture till slighly warm (this helps to activate the probiotics) Pour heated coconut water into a 2 gallon jug. Close lid and let it sit on counter (will usually fermented within 18 hrs). Once fermented, remove 2 cups of mixture and use for next batch. For the next batch: Use 2 cups of previous batch. Add water from (3) coconuts. Add 1.5 gallons of distilled water. Heat till warm. Let it sit out/covered on the counter. I just keep adding more coconut water to the mix for 5 more batches before I need to use (2) more packets of kefir starter.... It is very inexpensive to make and healed my son's gut from yeast....so everytime, he eats some gluten, the yeast flares and then I up the amount of coconut water and the overgrowth subsides within a week..... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 > > I saw this on another list and felt it might be of interest here. > > Alobar > > ===================================== > > I actually buy fresh coconuts that have the tops cut off....This is my > recipe for making a batch.... > > (3) fresh young coconuts (open coconuts and pour water into dutch oven) or > can use 3 cups of coconut water > (2) packets of kefir starter from Body Ecology > 1.5 gallons of distilled water > > Pour contents into a large (10 qt) dutch oven. > Heat water mixture till slighly warm (this helps to activate the probiotics) > Pour heated coconut water into a 2 gallon jug. Close lid and let it sit on > counter (will usually fermented within 18 hrs). > > Once fermented, remove 2 cups of mixture and use for next batch. > > For the next batch: > > Use 2 cups of previous batch. > Add water from (3) coconuts. > Add 1.5 gallons of distilled water. > Heat till warm. > > Let it sit out/covered on the counter. > > I just keep adding more coconut water to the mix for 5 more batches before I > need to use (2) more packets of kefir starter.... > > It is very inexpensive to make and healed my son's gut from yeast....so > everytime, he eats some gluten, the yeast flares and then I up the amount of > coconut water and the overgrowth subsides within a week..... >may i know of what is that kefir starter? do we have that in the philipines? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 I have no idea what Kiefer starter might be called in your country. Below is a description ond URL to WFN website. Alobar ++++++++++++++++++++++++++++++++++ Kefir is a natural probiotic drink. The " normal flora " in kefir is made of very strong strains of micro organisms. It is a natural way to add good bacteria to the digestive system. These packets contain bacteria that thrive in dairy, using up most of the lactose and other milk sugars while partially digesting the proteins. These strong bacterial strains will, also, culture coconut water from young coconuts (see below for the recipes), fruit juices and rice, soy or almond milk. Our Kefir Culture Starter contains the following probiotic organisms: Lactococus lactis subsp. Lactis, Lactococus lactis subsp. Cremoris, Lactococus lactis subsp. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus kefyr, Kliyveromyces marxianus var. marxainus, Saccharomyces unisporus. One box of kefir starter contains 6 individual packets. Each packet can be used for up to 7 generations of cultured milk and a limitless number of generations of cultured coconut kefir or fermented juices. Refrigerate Wilderness Family Naturals kefir culture starter packets until they are ready for use. They will generally keep for approximately two years when refrigerated. http://www.wildernessfamilynaturals.com/kefir_culture.htm ++++++++++++++++++++++++++++++++++ On 12/5/08, mcben_salara <mcben_salara@...> wrote: >may i know of what is that kefir starter? do we have that in the > philipines? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 In the Philippine a delicacy from fermented coconut water is made and the end product is called Nata de Coco. It becomes a big gel, cooked into a nice dessert. This same nata de coco when dehydrated is used for packaging as " biodegradable peanuts " . They do add an ingredient to start up fermentation. Quote Link to comment Share on other sites More sharing options...
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