@
anniekim
no I don't do the kefir in a yoghurt maker, I just warm the milk and stir in the kefir, cover it and leave it on the worktop, sometimes put it on a coaster on the kitchen radiator if its really cold weather just for a little bit of extra heat, not for long though ,too much heat will kill the bacteria, it will cook itself eventually, quicker in the summer of course.
I suggested to @
snowathlete if he wanted to make just yoghurt with the coconut milk he could do it in a yoghurt maker, basically the same - warm milk, stir in your probiotics, I would always use a teaspoon of a goats yoghurt as well even though I am casein intolerant as well, and pour into the y/maker. I try to do mine either first thing in the morning or at tea-time and leave it for 10/12hrs.
Thing is its not an exact science and we have to experiment, I've had epic failures and a lot of successes so be prepared, its all usually okay to drink/eat, even when it goes to cheese
Difficult to say on quantities - when you think coconut milk in the uk is what? 7- 8% coconut, I just blend my big chunk of coconut cream with a little water, then add a little more and see how thick it is, want it the consistency of full cream milk.
When I make it again I'll make a note of quantities.
It does work with shop bought coconut milk but you get a very thin kefir and have to stir it well as it separates due to the high water content, the kefir grows in the coconut bit.