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.
Throw the almonds and filtered water into your blender, and blast on high for 30 to 60 seconds until the almonds are pulverized.
To strain the milk, place a nut milk bag over a large mason jar, bowl or jug, pour the milk in, and gently twist and squeeze the bag until all the liquid has passed through.
Transfer the milk to a large mason jar. With a non-reactive spoon (wooden or plastic), stir in the probiotic powder. Cover the jar with a breathable cloth, and leave on the counter at room temperature for 12 to 24 hours, until the milk develops a slight skin, and is a little tangy.
Stir in the lemon juice, apple cider vinegar, vanilla, and sweetener, and add more to taste. Store in the fridge for up to 3 days.
SOAK YOUR ALMONDS
The almonds need to be activated for better digestion. I recommend using dry activated almonds (not wet) so that the milk lasts for up to 5 days. If you use wet long-soaked almonds, the milk will last for 2 to 3 days. For specific instructions, read the Activating Foods page.