2

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how to tell if homemade coconut/almond yogurt/kefir worked?

Answered on August 19, 2014
Created June 30, 2011 at 11:37 AM

Hi all, I've been taking a probiotic and was really missing yogurt (I went off dairy to see if it helps with my skin and digestion problems, and miss full fat Fage :( ). I've looked several sites up and it seems just simply emptying 1-2 probiotic capsules in coconut or almond milk at the right temperature for at least 8 hrs should work. I have a sous vide machine so was just thinking about doing it in that. The question is, I'm not too sure how to tell if it worked or not. I mean, if it smells sour can't it also just have gone bad and I'd be eating the bad bacteria/misc while the good bacteria didn't take?

Another thing is (maybe I should ask a separate question?), I have some water kefir grains that have been sitting in my fridge for awhile. I don't know if they're any good anymore, or if water kefir grains even work with almond/coconut milk, but I was thinking about trying it out but also don't know exactly what a successful result would be...

Sorry if these questions have common sense answers :/ I wanted to make sure...(if it helps my sense of smell is perhaps a bit weird--my friend said this liver dish I made went bad, but it still smelled sooo tasty to me...maybe that's why I have so many chronic problems...)

5d6a58590ba76136e8dc50c561c8ada2

(450)

on July 04, 2011
at 10:01 PM

great site, thanks! looks reasonably priced too. I think i didn't phrase my question very well...I'm a bit more interested to see if I could just wing it with some probiotic caps and almond milk. Well if it fails I know where to get some starter :)

5d6a58590ba76136e8dc50c561c8ada2

(450)

on July 04, 2011
at 09:46 PM

great info! thanks :)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 30, 2011
at 04:01 PM

oh god im just barely getting into the fermenting thing. i took a lacto-fermentation class a few years ago at our CSA, and i just didnt like the taste of my finished product (gingered carrots) so i abandoned the project until recently. im really enjoying it now, especially since i discovered the room temperature yogurt cultures! nothing could be easier! its like when i discovered how easy it is to make butter- im like, "ive been buying butter at the store for all these years like a sucker!" and then i made butter every day for two weeks...

D30ff86ad2c1f3b43b99aed213bcf461

on June 30, 2011
at 03:32 PM

You're so cultured! ;-D (No, really, I'm super impressed.)

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3 Answers

best answer

3
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 30, 2011
at 01:13 PM

i get all my cultures from cultures for health. they have awesome support, how to videos, knowledge center, and FAQs. ive never failed though. its all been pretty straightforward. i make viili yogurt with heavy cream, and kefir with whole milk. there are separate directions for raw milk. many cultures do work in coconut or almond, but are a one shot deal. i prefer the cultures that work at room temperature (70-78 degrees) instead of having to fiddle with bringing it up to and keeping it at 180 for 12 hours. its just easier. ive always got something going on my counter top. they also sell fermenting supplies and kombucha stuff. their prices are awesome.

but to answer your question, im not sure about water kefir grains in coconut milk, but if you look at the instructions i bet there will be an answer. on the product page, it says "Can be used with sugar water, fruit juice and coconut water". im sure they are still good if they are in your fridge.

D30ff86ad2c1f3b43b99aed213bcf461

on June 30, 2011
at 03:32 PM

You're so cultured! ;-D (No, really, I'm super impressed.)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 30, 2011
at 04:01 PM

oh god im just barely getting into the fermenting thing. i took a lacto-fermentation class a few years ago at our CSA, and i just didnt like the taste of my finished product (gingered carrots) so i abandoned the project until recently. im really enjoying it now, especially since i discovered the room temperature yogurt cultures! nothing could be easier! its like when i discovered how easy it is to make butter- im like, "ive been buying butter at the store for all these years like a sucker!" and then i made butter every day for two weeks...

5d6a58590ba76136e8dc50c561c8ada2

(450)

on July 04, 2011
at 10:01 PM

great site, thanks! looks reasonably priced too. I think i didn't phrase my question very well...I'm a bit more interested to see if I could just wing it with some probiotic caps and almond milk. Well if it fails I know where to get some starter :)

3
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 30, 2011
at 11:49 AM

This site

http://users.sa.chariot.net.au/~dna/Makekefir.html

will have all the answers you need.

5d6a58590ba76136e8dc50c561c8ada2

(450)

on July 04, 2011
at 09:46 PM

great info! thanks :)

0
C6537f3d596db6063852902f09e4be72

on July 27, 2012
at 12:31 PM

no yoguart should get up to 180....that kills the good bugs...110 is ideal...not much more...and buy culture from GI Pro Health...its not dairy...makes good almond milk yoguart

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