--- In Kefir_making@yahoogroups.com, zoe w <herebedragons@...> wrote:
>
> OK Im confused here, are we talking about coconut MILK or
coconut OIL
> zoe
And let's not forget that there is also coconut WATER, which is the
sweet, translucent liquid that drains out of the coconut. I've never
seen canned coconut water; I think you have to buy a coconut and drain
it yourself. As I understand it, coconut milk is the the water plus
the meat of the coconut run through a blender. Coconut oil is the fat
pressed from the meat, which has a melting point very near room
temperature, so it may be either liquid or solid depending on how warm
your kitchen is. I have just made my first batch of kefir from coconut
water and converted milk grains, but have not tried coconut milk. The
kefir seems to like the coconut water pretty well, and it transformed
from a very sweet, slightly viscous liquid to a dry (as in not sweet),
slightly fizzy liquid of about the same consistency with mild acidic
flavor. I suspect kefir would not be able to ferment coconut oil as
it is primarily fat, and yeast/bacteria need carbohydrates and water
to survive.
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