Ideally the room temperature should be around 70°F to 75° F). If your room is colder you may want to place glass container into insulated storage. Kefir is ready in 36 hours (may vary with temperature).
Once fermented, coconut water will become cloudy and lighter in color (left jar is fermented).(After fermentation is complete, you will want to refrigerate your kefir to extend its life. It should maintain its fresh flavor for about 3 weeks.)
How to Make Coconut Kefir Cheese
Useful tools for splitting the coconuts.
Strike the coconut with the cleaver to get started. Then strike the end of the cleaver repeatedly, driving it almost all the way through the husk.
The coconut on the left has a nice white color to the meat, whereas the meat on the right is turning gray in color and should be discarded. Note that pink coconut meat has not gone "bad" — pinking in coconut water and meat is not harmful or related to hygiene, bacteria, or contamination. Phenolic-antioxidant compounds, naturally found in plants, may react with the enzymes in the coconut to turn water and meat pink, in some cases.
Scoop out meat.
Rinse any brown skin off of the soft white meat.
Lace in a blender and puree with enough water to create the consistency of a creamy pudding (you may use water or coconut water).
Dissolve the kefir starter in warm water (you may add EcoBloom if using regular water to aid in fermentation).
Pour mix into a glass container.
Put a lid onto the container.
Place container into an insulated container if necessary.
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