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Pistachio Milk Kefir

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Pistachio Milk Kefir
When making non dairy kefir, you just need to be sure the non dairy milk has eight grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy probiotics. If it doesn’t have eight grams of carbohydrates than you can add one teaspoon of date paste, or raw sugar, per quart. I have placed the recommended amounts for Pistachio milk in the recipe below. ~Donna
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Ingredients
Pistachio Milk
Pistachio Milk Kefir (if using Live Kefir Grains)
Pistachio Milk Kefir (if using Easy Kefir powder packets)
Servings: serving
Units:
Instructions
Pistachio Milk
  1. Cover nuts in water and soak for at least 6 hours or overnight.
  2. Strain pistachios. Discard water.
  3. Place pistachios and 4 cup of fresh water in a blender. Blend on high speed until pistachios are incorporated and blended into a smooth consistency.
  4. If you want a thinner consistency, strain this mixture through a nut bag to remove the small pieces. For a thicker consistency, leave the pulp in. It might stick to the kefir grains but it doesn't hurt them.
Pistachio Milk Kefir (if using Live Milk Kefir Grains)
  1. Add 1 quart of pistachio milk to a glass jar.
  2. Add kefir grains and date paste or some type of raw sugar to the jar.
  3. Place a lid on the jar and let it sit for 18 -24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  4. Strain out kefir grains and place pistachio kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the grains in fresh pistachio milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.
Pistachio Milk Kefir (if using Easy Kefir powder packets)
  1. Add 1 quart of pistachio milk to a glass jar.
  2. Add 1 teaspoon of date paste or some type of raw sugar to the jar.
  3. Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
  4. Place a lid on the jar and let it sit for 18 to 24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  5. Place pistachio kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
  6. If you like to make more kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh pistachio milk and culture again for 18 -24 hours or until tart.
  7. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy
Recipe Notes

Nut milk kefir tends to separate because of the water, but this is normal. It also doesn't get thick like milk kefir does, but you can just shake it and drink it! It has tons of benefits.

CulturedFoodLife.com

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