Contemporary KitchenContemporary Kitchen, Portland Maine
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You will need:1 can coconut cream2 tablespoons kefir or store-bought kefir yoghurtA jar with a lidHeat the coconut cream in a pan to about 40 degrees – or so it’s warm to the touch. Put it into a jar with the kefir and give it a good shake – with the lid on, obviously. Leave in a warm, sunny place for a few of days then chuck it in the fridge to thicken up more.NOTE: Kefir thickens and ferments the coconut cream. It’s a natural probiotic and bacterial fermentation starter made from yeast. Again, it’s wonderful for gut health, and will give your yoghurt that lovely sour quality.With help from Viva
12. If you love the views out of your kitchen windows, choosing anything other than white could be distracting.