posted 8 years ago
Hi everyone,
I've been making coconut milk kefir using water kefir grains (which according to Sandor Katz's book aren't actually kefir). Unfortunately, my fermented product is pretty alcohol-intensive, sort of like a coconut beer. I'd like to minimize the alcohol level. I've been making the kefir using full-fat coconut milk, molasses, & baking soda. I ferment the brew at about 58-65 degrees Fahrenheit. Does anyone have recommendations on how to minimize the alcohol? Thanks!