Pumpkin Seed Kefir

When making non-dairy kefir, you just need to be sure the non-dairy milk has at least 8 grams of carbohydrates to give the bacteria something to eat. It uses the sugars and creates probiotics for you. You don’t get the sugar but instead you get lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates, then you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics.
Course: Beverages, Breakfast
Servings: 6 servings

Ingredients

Pumpkin Seed Kefir (if using Live Milk Kefir Grains)

Pumpkin Seed Kefir (if using Easy Kefir powder packets)

Instructions

Pumpkin Seed Milk (if using Live Milk Kefir Grains)

  • Cover seeds in water and soak for at least 4 hours or overnight.
  • Strain pumpkin seeds. Discard water.
  • Place pumpkin seed milk and 4 cups of fresh water in a blender. Blend on high speed until pumpkin seeds are incorporated and blended into a smooth consistency.
  • 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.
  • Place mixture into a quart glass jar and add 1 tablespoon of kefir grains and date paste (or raw sugar). Place a lid on the jar and let it sit for 16 to 24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  • Strain out kefir grains and place Pumpkin Seed 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 milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.

Pumpkin Seed Kefir (if using Easy Kefir powder packets)

  • Cover seeds in water and soak for at least 4 hours or overnight.
  • Strain pumpkin seeds. Discard water.
  • Place pumpkin seeds, 4 cups of fresh water, and 1 teaspoon of date paste (or sugar) in a blender. Blend on high speed until pumpkin seeds are incorporated and blended into a smooth consistency. (You can strain this through a nut bag to remove the small pieces. They might stick to the kefir grains, but they don't hurt anything if they do.)
  • Place mixture into a glass jar and mix in one packet Easy Kefir with a spoon or whisk until all ingredients are thoroughly combined.
  • Place a lid on the jar and let it sit for 16 to 24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  • Place 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.
  • If you would like to make more kefir, take 1/4 cup of this kefir, add to 3-3/4 cups of fresh pumpkin seed milk, and culture again for 16 to 24 hours or until tart. 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 Kefir package.

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.