Hazelnuts make wonderful kefir and these special nuts are packed with nutrients, including vitamins, minerals, antioxidant compounds, and healthy fats. They may also help with decreasing blood fat levels, regulating blood pressure, reducing inflammation, and improving blood sugar levels. 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.
Place water and hazelnuts in a glass jar. You can cover it with a lid or leave uncovered.
Soak the hazelnuts for 6-8 hours, preferably overnight.
Place the hazelnuts and 4 cups of water into a blender and blend on high speed until hazelnuts 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 the milk in a glass jar and use to make kefir or store in the fridge for a week.
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 hazelnut 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.
Hazelnut Milk Kefir (if using Easy Kefir powder packets)
Add 1 quart of hazelnut 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 hazelnut 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 hazelnut kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh hazelnut 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.
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.