I love almond milk kefir, it’s tangy with a slight hint of sweetness and packed full of probiotics and enzymes.
If you are a regular on my blog, you would know that I very much love fermented foods. Fermented foods such as sauerkraut, kefir and kombucha are loaded with probiotics and enzymes essential for improving gut health, digestive issues, absorption of nutrients, and so much more.
So I’m basically in love with kefir; both water and milk kefir. My absolute favourite is almond milk kefir with a hint of coconut. It’s sensational and I’m chuffed to be sharing the recipe with you all. Kefir is incredibly simple to make, no fancy equipment required. All you need is a glass jar and milk kefir grains. Simply add the grains to milk and cover with a clean cloth secured with a rubber-band. Then let is sit in the pantry or countertop for 24 – 36 hours. Once it’s done, strain out the grains, and keep the kefir in the fridge.
Milk kefir grains are not the same as your usual typical grains. Milk kefir grains are live cultures consisting of yeast and bacteria. These kefir grains look like little cauliflower florets. When the grains are added to milk, the bacteria and yeast feed off the sugars in the milk and cause fermentation to occur. The best thing about kefir grains is that they cannot be made or manufactured. Awesome, right? Milk kefir grains must be refreshed in dairy milk regularly. Therefore, if you only ferment non-dairy milks you must regularly give your grains a dairy milk bath to keep them alive.
There are some things you need to know about fermenting non-dairy milk before you jump into making it. Non-dairy milks tend to be low in carbohydrate content. Unsweetened almond milk has about 0.1g of carbs per 100ml. Fermentation happens when bacteria feed off the carbs in the food. In kefir, the food is sugar. The milk must contain at least 8g of sugar. Therefore, when making non-dairy milk kefir a source of sugar is required to start the fermentation process. Don’t worry about the sugar content, the bacteria feeds on most of it and produces loads of probiotics.
Previously, when I have made almond milk kefir I used dates . But that was until I came up with this genius idea of blending the almonds in coconut water instead of water. That way I don’t need to add any sugar because coconut water is high in fructose and that’s plenty food for the bacteria. You can find the recipe here. If you don’t like coconut water, simply use plain water and add a source of sugar e.g dates, or raw sugar.
Non-dairy milk kefir have a thinner consistency compared to regular kefir. This is due to the high water content. You may also notice that the liquid seperate from the curd, don’t worry if this happens just shake it up before serving. Furthermore, separation doesn’t mean the fermentation is finished. If it separates still let the kefir ferment for 24-36 hours.
It is best to use homemade almond milk as the store bought ones may contain additives, artificial vitamins and other nasties we don’t know about. Homemade is also creamier, rich and more delicious.
- 1 cup almonds
- 2 cups water (for soaking)
- 4 cups coconut water
- 2 tablespoons kefir grains
- Nut milk bag
- Soak almonds in water overnight. Strain almonds and chuck the water.
- Add almonds and 4 cups of coconut water to a blender. Blend on high until smooth. Strain out the milk through a nut milk bag.
- Pour milk into a glass jar and add kefir grains. Cover the jar with a clean cloth secured with a rubber band and let it sit for 24 - 36 hours or until it taste sour.
- Once the kefir is done, strain out the grains and keep kefir in the fridge for up to a month. Make a new batch by adding the grains to fresh milk. (keep kefir grains in milk in the fridge when not in use)
- Enjoy the kefir on its own, in smoothies or over granola.