Gravity Colonics – Experience the Difference

Coconut Kefir Cheese

Or Add Water or Fresh Starter

1. Clean the meat from the coconut shells. Use a spoon upside down to loosen around the edge’s of the opening. The goal is to take the meat out in one or two large pieces. If you scrape, it will take you 4x longer to clean the shell off of the meat.

Loosen Along the Sides

2. Use the spoon’s leverage point to loosen the meat from around the edges of the opening, going down far enough as to reach along the sides.

Circle Around Edges

3. Now turn the spoon the other direction and scoop the rest of the meat out and along the bottom. Keep circling around in order to keep the meat together.

Scoop Down and Around

4. This is not always going to work this way when you get a really young coco with a very thin meat skin. At that point, do the best you can do

Voila!

Nice!!

5. Lift the meat out of the shell! Voila!

6. Clean the meat and be sure to scrap any shell or shell skin off the meat. Otherwise, you will have hard bitter pieces in your kefir cheese.

Clean the Meat!

Add Starter

Blend Well

7. Put meat in the blender. Depending on how thick or thin you like the cheese will determine how much water you put in the blender. For a full size Vitamix, fill about ¼ with water. If you are using a culture package, put in about ½ cup of warm water (tepid) then put in blender with meat and water. If you are using meat from a prior batch, just use a heaping tablespoon per container.

8. Blend well. Do not over blend! Even with my vitamix, the motor gets pretty heated because of viscosity of the meat when you blend for too long. The heat of the vitamix will also heat the bacteria.

Tada!

9. Pour into a ball jar container or swing arm clasp jar.

Keep in a cooler for 8-12 hours.

1.	Clean the meat from the coconut shells. Use a spoon upside down to loosen around the edge’s of the opening. The goal is to take the meat out in one or two large pieces. If you scrape, it will take you 4x longer to clean the shell off of the meat.
2.	Use the spoon’s leverage point to loosen the meat from around the edges of the opening, going down far enough as to reach along the sides.
3.	Now turn the spoon the other direction and scoop the rest of the meat out and along the bottom. Keep circling around in order to keep the meat together.
4.	This is not always going to work this way when you get a really young coco with a very thin meat skin. At that point, do the best you can do
5.	Lift the meat out of the shell! Voila!
6.	Clean the meat and be sure to scrap any shell or shell skin off the meat. Otherwise, you will have hard bitter pieces in your kefir cheese.
7.	Put meat in the blender. Depending on how thick or thin you like the cheese will determine how much water you put in the blender. For a full size Vitamix, fill about ¼ with water. If you are using a culture package, put in about ½ cup of warm water (tepid) then put in blender with meat and water. If you are using meat from a prior batch, just use a heaping tablespoon per container.
8.	Blend well. Do not over blend! Even with my vitamix, the motor gets pretty heated because of viscosity of the meat when you blend for too long. The heat of the vitamix will also heat the bacteria.
9.	Pour into a ball jar container or swing arm clasp jar. Keep in a cooler for 8-12 hours.