Unique Original Articles » Making Coconut Kefir

Similar to the many different water kefir recipes, coconut kefir water is a fantastic method for getting beneficial flora (the good bacteria) into ones digestive system.

First and foremost, it is said that we ought to purposely take in beneficial bacteria in one sort or another to balance our gut flora. It is claimed that with the increasing antobiotic use (or abuse) we are eradicating bacteria good and bad.

The second thing, supporters of good bacteria and kefir have claimed to see benefits and advantages in the following areas after ingesting kefir regularly: liver cleansing, endocrine system cleansing, calming benefits, increased energy, fighting of food cravings, body nourishing and balancing, assistance with ADHD, combating sleep disorders, reduced depression, plus antifungal properties. Kefir is also deemed a natural antibiotic against the "undesirable" bacteria. Some health leaders are introducing kefir into the treating steps against autistic behaviour!

I figured that when producing coconut water kefir, one would simply use water from coconuts rather than spring, or mineral, or raw water in whatever kefir concoctions, although that way ought to work, the conventional preparation method for preparing this nutritional probiotic drink is a bit different.

Making coconut kefir water requires, needless to say, several coconuts (usually around 9 or 10 to make a gallon), as well as some kefir starter.

The procedure is actually hassle-free... simply open the coconuts and then pour the water into a gallon-sized jar, put the jar in a large pot of water and warm it until the water reaches a temp just under 100°F (which is normal body temperature for that reason you may not feel the water... which indicates it's at the right temperature). Remove from the heat and pour in a packet of starter, cover and let stand for 12 to 48 hrs.

Taste the kefir water every 6-12 hours... you will be seeking a tart or tangy taste, certainly not a very sweet taste. The kefir water should look somewhat opaque and not clear like when you began.

Hint: It's suggested to stay clear of coconut water which carries a highlight of pink or purple to it since it is understood to be rotting. If it's too difficult to tell, the normally white portion of the putrid cocunut is going to be agrey-ish color rather than a profound white. This "rotten" test is debatable however... some do feel that the purple or pink color is the sign of a young but healthy coconut. I personally chuck it to be cautious, but it's your call!
Find out more info in regards to kefir at the raw food web site: http://RawFoodHealthWatch.com
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