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Walnut 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 walnut milk in the recipe below.
Course: Breakfast
Servings: 1 quart

Ingredients

Walnut milk

  • 4 cups Water
  • 1 cup Walnuts - soaked and drained

Walnut Kefir (if using Live Kefir Grains)

Walnut Kefir (if using Easy Kefir powder packets)

Instructions

Walnut Milk

  • Place water and walnuts in a glass jar. You can cover it with a lid or leave uncovered.
  • Soak the walnuts for 6-8 hours, preferably overnight.
  • Drain them in a colander and rinse them with fresh water.
  • Place the walnuts and 4 cups of water into a blender and blend on high speed until walnuts 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 (if making kefir) but it doesn't hurt them.
  • Place the milk in a glass jar and use to make kefir or store in the fridge for a week.

Walnut Kefir (if using Live Kefir Grains)

  • Add 1 quart of walnut milk to a glass jar.
  • Add kefir grains and date paste or some type of raw sugar to the jar.
  • 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.
  • Strain out kefir grains and place walnut 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.

Walnut Kefir (if using Easy Kefir powder packets)

  • Add 1 quart of walnut milk to a glass jar.
  • Add date paste or some type of raw sugar to the jar.
  • Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
  • 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.
  • Place walnut 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 like to make walnut more kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh walnut milk, and 1tsp of date paste or raw sugar and culture again for 18-24 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.