Nut Milk Kefir That Looks and Tastes Like Thick Yogurt

We went to a nut farm this weekend and found just about every kind of nut you could imagine. Nuts are prebiotic foods and your gut loves them. I love my kefir, but nut milks don’t always make thick and creamy kefir as much as cow’s milk — until now. I’ve had several people tell me that a particular brand of nut milk makes thick, delicious kefir and they were right! Most nut milk kefir separates into whey and curds and doesn’t look very appetizing. I make my own nut milk kefir that is thicker than most, but this new milk I’ve been using has made a thick curd almond kefir that looks and tastes like yummy Greek yogurt. This particular nut milk contains vegetarian pea protein. The result is a creamy curd-like kefir that is to die for. You can find this at your local health food store and some grocery stores. I’m experimenting with different nut milk and protein powders and so far it’s not working the same so I will keep you posted as I try and figure out what seems to make it thick.

Thicker Non-Dairy Kefir

We Tested These Milk Brands

Some nut milks don't have enough carbohydrates for the microbes to have enough food to convert into probiotics, so you would normally have to add some sugar or date page. However, but these brands do, so you don't have to add anything extra. Remember the carbs and sugar are not for you but rather for the microbes that need food to make into probiotics.

It works best with Easy Kefir packages as it can be hard to separate the kefir grains from the thick curd that occurs.

Nuts Are Really Good For You!

This nut milk uses almonds and cashews which have many health benefits. Almond kefir is really good for you. I actually wrote another article on the many benefits of almonds and how much your microbes love almonds since their prebiotics feed your gut microbes and make them flourish. Here are a few other reasons to love almonds:

Check out the Article — Reasons to Love Almond Kefir.

Cashew Benefits

Cashews are ripe with proanthocyanidins, a class of flavanols that will actually starve tumors and stop cancer cells from dividing. They’re also abundant in essential minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium. Plus, they taste delicious and they’re my husband’s favorite nut (besides me!). Make cashews into kefir and you'll have probiotics and a delicious yummy kefir.

So here is the answer I've been searching for regarding how to make thick almond milk kefir that looks like yogurt - but has all the benefits of kefir. There are 50+ good bacteria in kefir while only 3-7 in yogurt, so kefir is by far superior. Big thanks to the callers on my radio show and people who emailed me about this special milk and how it can make thick kefir. I love having a community of people where we all encourage and help each other. It's the way I always thought and hoped it would be.

Check out the recipe, you're gonna love it so very much . . . just you wait and see.

Thick Nut Milk Kefir

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This is a thick Greek Yogurt type of texture which is hard to achieve with most nut milks. You have to use certain brands of nut milk that contains pea protein to accomplish this. The result is a thick curd and a delicious nut milk kefir that can't be beaten.

We recommend using Easy Kefir because kefir grains can be hard to strain out because of the thickness.

Servings: servings

Equipment

Quart Jar

Ingredients

1 package Easy Kefir

Use just ONE of any of these brands:

Instructions

Pour four cups of nut milk /w protein into a quart-sized glass jar.
Sprinkle the entire contents of one Easy Kefir packet into the jar and mix well.
Put a lid on the jar.
Let this mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
Place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
See note below on re-culturing your kefir to make new batches!

Notes

Once you have made your first batch (quart) of Easy Kefir, you can use some to make additional batches, so don’t drink all of it!

Simply take a portion of this kefir, add it to new milk, and let it culture again.

To make a quart: use ¼ cup from the previous batch.
To make ½ gallon: use ½ cup from the previous batch.
To make 1 gallon: use 1 cup from the previous batch.

You can do this up to seven times and in larger quantities following the same ratios. Or perhaps more than seven batches can be re-cultured if you do it every day as I do. 🙂 Just keep doing it until it stops re-culturing. When it stops getting tart and thick you’ll know you need a new Easy Kefir package.