Flaxseed contains all sorts of healthy components, Omega-3 essential fatty acids, "good" fats that have been shown to have many health benefits. They also contain Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods. Flaxseed contains a lot of fiber both the soluble and insoluble types. 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.
Cover flaxseeds in water and soak for at least 4 hours or overnight.
Strain flaxseeds and rinse. Discard water. They will be a gel-like texture.
Place flaxseeds, 4 cups of fresh water, in a blender. Blend on high speed until flaxseeds 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.
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 flaxseed milk 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 flaxseed milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.
Flaxseed Kefir (if using Easy Kefir powder packets)
Add 1 quart of flaxseed milk to a glass jar.
Add 1 teaspoon of 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 to 24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
Place flaxseed milk 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 more kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh flaxseed milk 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
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.