Date:   5/7/2008 7:52:12 AM ( 16 y ago)
Hits:   3,926
URL:   https://www.curezone.org/forums/fm.asp?i=1167776

Coconut milk from first extraction is very thick(more like half and half cream) here. Never tried to make any kefir from that.Think it might be too rich as a probiotic source. Hot weather here ferments the cream within a few hours. The tradition way of fermenting a big jar of coconut cream in the hot sun for a few hours till the cram/fat separated from the bottom watery 'whey' is one way to make our own coconut oil. The cream is skimmed off and boiled slowly till oil appears.The left behind protein part I use for bread making, the watery part goes to the compost.
Roselle grows prolific here. Sorrel family. It is one of the richest sorce of antioxidants(deep deep red) and vitamins. Google, you will see many Roselle products :jams, drinks, etc.
 

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