Intro: Kefir Problems - Sour Taste/Too Much Time - Solved - & Vegan Kefir
Kefir Solutions - Learn how to solve the 2 biggest problems people have with Milk Kefir - That it takes too much time and taste sour.
People tell me they have 2 problems with kefir.
1. They don’t like the taste of it because flavoring it takes too long.
2. Making it every day, even though it takes less than 5 minutes can be cumbersome.
Here are the Solutions:
Make your original kefir with 50% high quality Milk & Pure non-dairy milk. You can use:
Coconut and almond milk
I prefer coconut milk or coconut and almond milk. It makes for a nutty flavor. Just don’t use Soy – it’s unhealthy even when it’s non-GMO.
Organic Ceylon C
That’s it! All 4 ingredients in here are excellent!
Second Regarding Time
Instead of adding just a little milk, fill up a mason jar with the half regular milk and half non-dairy milk straining it and refilling for about 3 days, storing the extra kefir you don’t eat in the refrigerator. You will then go through about a gallon of milk in 3 days. That’s enough kefir for about a week for one person with 16 cups of milk in a gallon.
Add the cinnamon, cacao and dates, and continue to full up your bottle in the fridge only eating about 2-3 cups per day. Then when you get to your last bit of the gallon, put a cup or 2 of milk in the mason jar with the grains, cover it with cloth and put that in the refrigerator as if you were going away for a week. This will put the grains to sleep until you are ready to reactivate them by taking the jar with the grains out of the refrigerator.
Making a Vegan Milk Kefir:
Vegans often ask me if they can use just non-dairy milk. There are 2 ways to do this:
1. Strain your kefir grains out of the dairy milk and place them into just coconut milk.
The grains will eat the sugar in the coconut milk, but lactose from regular milk is what sustains and nourishes them. So you could get about 7 to 14 days probably out of just coconut milk. Then you have to put them back in the regular milk for a couple of days, straining them every day for 2 or 3 days to revitalize them. Then start the cycle again with your coconut milk. The good news is the grains multiply fast especially in the summer, so you can put some aside for experimentation.
2. Another way to make this totally vegan is by using water kefir grains – see my video on that here and after making the water kefir add coconut and/or nut milk to the second ferment.
- Use a ¼ cup of water kefir with 1 quart of non-dairy milk. Then add whatever fruit you want to make it taste great.
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