check this website....there are some folks in the PI growing and selling, you have to inquire Kefir Grains & Kombucha

 

i haven't made kefir in a long time but i remember kefiring cream from our jersey cow. yum.... yum...... i'd think any milk would coagulate with kefir grains , even powdered milk.

 

Finished making my first batch and i love it, reminds me of 'karnemelk' from Holland but then with all the health benefits.
I used the goat milk from Lee.

 

My Kefirs are doing great, and they are growing to much for us to use.
So if anybody is interested in making kefir, i got some grains for you.

 

hey dutch.... i'd like a kefir start and i'll trade you some free range kabir eggs. it's end of the day at the farm but i'll send you a pm later and let's see if we can connect. i'd like to try kefiring some coconut milk.

 

Let us know your results with coconut milk.

 

I am very happy with the goat and cow milk for the kefir. I tried a bit with buko juice but I did not really like it.
I love Buko Juice, drink it everyday and did not see to benefits to ferment it.

But i know a lot like it.

 

i'll do that but if you don't have a culture and want to sour coconut milk (squeezed from the meat of a brown coconut), you can let freshly made coconut milk sit a nite in the refer, then a couple of days on the counter until it gets to where i like it, normally in two days at our cooler elevation. i then keep it in the refer and use it for a green salad dressing along with a squirt of bragg's amino acids. the ferment easily keeps for several weeks in the refer.

why the overnite in the refer? i dunno, but that's where i had the best results when i first started the procedure and i stuck with it. i've been doing this for about 5 years and never had a failure. we also use indigenous micro-organisms to culture flour for bread, sauerkraut, cooked white rice for indigenous fungi microorganisms for the garden, lacto and several other foods. fun stuff, eh...