Plant-Based Kefir Recipe

Learn how to train kefir grains onto coconut, cashew, or almond milk, and enjoy crafting homemade, plant-based kefir.

| April 2019


 Coconut Kefir

Kefir: Coconut, Cashew, Almond

Kefir (fed  on  cashew  or  coconut)  is  another  plant-based  culture  that I use frequently, including as a single culture, or as the second acidification culture for some cheeses.

A fermented beverage, traditionally understood to be made from cultured dairy (cow, sheep, goat), kefir originates from Eastern Europe. It is tangy, fizzy, and naturally carbonated via the culturing process, with the consistency of a thin yogurt. This probiotic beverage is well understood to have significant positive health impacts on the digestive system. While dairy kefir is now fairly broadly available, currently there is no commercially available plant-based kefir, with the exception of water kefir, which is found primarily in health-focused specialty shops and restaurants .

The exception is Cultures for Health, an online store and education source for fermenting and culturing aficionados, based in the United States, is now selling kefir and yogurt cultures trained on non-dairy medium.

As I'm allergic to dairy, in addition to having chosen to live a plant-based lifestyle, I wanted to make a plant-based version of kefir and I began experimenting with this process over two years ago.



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