This is what I use to feed my cultures when I use them to make non-dairy kefir. Since non-dairy milk doesn't have any lactose in it, your culture needs something to eat to stay alive. 1 teaspoon of Date Paste is enough to sustain one quart of non-dairy kefir. This method also allows you to avoid having to refresh your kefir grains in regular dairy milk if you have problems or an aversion to dairy.
Soak your dates in filtered water for a few hours or until soft.
When the dates are soft, drain the dates and reserve the soaking liquid.
Place the dates in a food processor or blender. Process the dates, adding the soaking liquid, 1 tablespoon at a time until the mixture is smooth, but still thick. This will require 1/4 to 1/2 cup of soaking liquid depending on the type of dates, freshness of the dates, and the length of time they soaked.
Place the paste into a jar with a secure lid and store in the fridge.
Add 1 quart of unsweetened nut milk to a glass jar. (It can be coconut, walnut, almond, sesame seed, etc.)
Add 1 teaspoon of Date Paste 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.
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 mixture and 3-3/4 cups of fresh non-dairy milk and culture again for 8-16 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.
Storing your Kefir
If you making your kefir using kefir grains, you can place your grains in the same amount of non-dairy milk you would use to make your kefir. Add the Date Paste and then place in your refrigerator. Refresh once a week with new milk and Date pPaste to give them something to eat and keep them alive. Remember that you need to do this at least once a week.
If the kefir still tastes sweet after 24 hours add less date paste so it will ferment faster.