Nut Milk Kefir That Looks and Tastes Like Thick Yogurt

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:

• Almonds Provide Protection Against Insulin and Blood Sugar Issues
• The Vitamin E in Almonds is Heart Protective
• Almonds Keep You From Gaining Weight
• Lowers Cholesterol, Protects Your Heart

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: 4 servings

Equipment

• Quart Jar

Ingredients

• 1 package Easy Kefir

Use just ONE of any of these brands:

• 4 cups Orgain Almond Milk
• 4 cups Ripple Milk
• 4 cups Silk Nut Milk with Protein

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.