Makes about 1 quart (1 L).
Traditionally, kefir is made using cows’ milk, but you can also make kefir with plant-based milks. Here’s a simple recipe for making your own kefir from cashew milk, but feel free to try other types of milk as well, such as almond, sunflower seed, or coconut.
The sweetener feeds the kefir microbes, so there will be minimal sugar left in the final product. You’ll notice that the grains will grow in number over time. You only need about 1 Tbsp (15 mL) of kefir grains to keep your kefir going, so you can remove the extras and either eat them, give them to friends, or put them in the compost.
In blender, blend together water, cashews, and coconut sugar (or maple syrup or agave nectar) until smooth and creamy.
Pour cashew milk into a 1 1/2 to 2 quart (1 1/2 to 2 litre) glass jar, making sure that it is less than 2/3 full. Add kefir grains, stir, and place the cap on the jar.
Leave the jar at room temperature for 24 to 48 hours, gently agitating it periodically. The cashew milk will become somewhat bubbly, and will begin to coagulate and separate; simply shake it to remix the kefir, or scoop out the thicker curds and use them as you would use soft cheese or sour cream.
Refrigerate for up to one week. When ready to serve the kefir, pour into a glass and garnish the rim with mandarin sections, if desired.
This recipe is part of the Delicious Fermented Foods collection.
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