You can make your own vegan, non-dairy, fermented nut milk with water kefir grains. This recipe is a creamy alternative to milk kefir and is full of probiotic goodness.

NUT MILK KEFIR RECIPE

MAKES: about 4 cups

INGREDIENTS:

1/4 cup water kefir grains

4 cups of almond, coconut, oat or nut milk of choice

INSTRUCTIONS:

• Mix your water kefir grains and nut milk of choice in your brewing jar.
• Close the lid and leave in a warm place for 24-48 hours.
• When it’s ready, the milk will look foamy. Strain out your grains, and put the fermented milk in a clean jar with a lid.
• You can keep it plain or add flavourings: your choice of fresh fruit and if you like more sweetness, some honey or agave syrup.
• Close the lid and keep refrigerated.
• Rinse the grains in tap water really well and put them back into the fermentation jar. If you are not wanting to make another batch of nut milk right away, it is important to do a regular water kefir first ferment in order to feed the grains.
• After you make first ferment, you can put the grains into dormancy until you are ready to ferment again.

NEED TO KNOW:

In order to have your grains grow and thrive, you must make regular water kefir after every 3rd ferment. The grains require the vitamins and minerals in the coconut sugar in order to stay strong and healthy.

This is not milk kefir which is made with a different kind of culture and dairy milk. While milk and water kefir processes are very similar, the grain cultures are different. Water kefir grains do not respond to dairy, and milk grains do not respond to non-dairy alternatives.

If using a standard brand of milk (like Silk unsweetened almond milk), you can expect the ferment to be a little thicker, and it will remain more emulsified during the ferment due to the presence of binding and thickening agents. This will yield something more similar to a milk kefir or sipping yogurt. You can also make a non dairy thick and creamy yogurt with water kefir grains.

If using a natural/organic milk (We like Earth’s Own unsweetened almond), you will expect to have a ferment that is not quite as thick as its counterpart, which can be nice and refreshing, and lends well to straight forward fruit flavouring. The one thing to remember with all natural plant milks is that without the presence of binding/thickening agents, you may experience some separation during the ferment. This is absolutely normal, and does not effect the flavour or probiotic content. Simply give your fermented nut milk a little shake to emulsify before drinking.

You can substitute nut milk kefir in many recipes that call for milk kefir for a great probiotic boost!