Go Back
+ servings
Print
Almond Milk Kefir

Almond Milk Kefir

This almond milk kefir is really easy to make, is has a lovely tangy flavor. Drink this probiotic beverage in the morning or evening or add to smoothies. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups
Author Tess Masters

Ingredients

Instructions

  1. To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. 

  3. Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. 
  4. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. 
  5. Add the probiotic powder, and gently stir into the almond milk with a wooden or non reactive spoon. (Metal implements can damage the delicate probiotics.)
  6. Cover the bowl with a breathable cloth (I use a flour sac cloth) and allow to stand at room temperature (about 70 degrees Fahrenheit) for about 12 hours. You may need more time depending on the strength of your probiotic powder and how stable and warm your environment is. You can wrap the bowl with a towel to insulate the bowl for better results if you have a cold room temperature.
  7. After about 12 hours, your mixture should look like a yellow “almond water” with a thick layer of scum/fat/foam on top, and smell fermented like yoghurt. If there is just a thin layer and not much odor, it is not quite done. Gently skim this fat off with a spoon and keep for use in smoothies and puddings.
  8. Strain the remaining liquid with a nut milk bag or fine mesh strainer. Reserve about 1/2 cup of the cultured milk to infuse the next batch of milk in place of the probiotic powder. You can make about 3 to 4 more batches this way. After that, you'll need to start again using probiotic powder. 
  9. Sweeten the cultured milk with stevia to taste, and store in a sealed glass jar in the fridge for up to a week.

Recipe Notes

Learn more about making homemade milks here.
Photo by Trent Lanz; styling by Alicia Buszczak