1 litre of organic coconut water or organic milk of your choice
1 sachet of kefir culture
Mix the kefir starter and liquid or your choice in a suitable container. Shake and leave in a warm position (best around 20 to 22 degrees) for 24 to 36 hours.
Place in the refrigerator for around 12 hours. The kefir is ready to drink when the dairy culture has the consistency to thin yoghurt. The coconut water kefir is ready to drink when it has turned cloudy.
Collect half a glass of Kefir. This can be used to inoculate another batch. This may be repeated another 3 times to make a total of 5 litres of kefir.
I find I get the best results using a yoghurt maker like the Easiyo Yoghurt Maker. I just put my coconut water in the Easiyo container used to make yoghurt and leave it for at least 24 hours. Then I take it out and refrigerate.
Note: I use Natures Goodness Kefir starter which is dairy based but due to fermentation is suitable for most people except those who are anaphylactic to dairy.