Kefir
This vegan kefir is a creamy, tangy treat that makes me feel connected to my roots. I love how it’s so simple to make yet packed with probiotics and good vibes!
I first stumbled upon vegan kefir when I was trying to find ways to incorporate more probiotics into my diet.
It’s such a fun process to watch those little grains work their magic!
Plus, I love that I can customize the flavors depending on what’s in season.
It feels like a little science experiment in my kitchen, and I can't get enough of that tangy goodness!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut milk is my go-to for a rich, creamy texture, but you can experiment with other non-dairy milks too! Just keep in mind that the texture and flavor might change a bit. Also, if you can't find vegan kefir grains, you might want to look for a store-bought kefir starter culture.
Tips & Notes
- •I keep my kefir grains in a glass jar with a bit of coconut milk in the fridge when I’m not using them – they stay happy and healthy that way!
- •Don’t forget to taste your kefir before you strain it; it can be a fun experiment to see how the flavor changes with time!
Recipe Variations
- •Sometimes I throw in a splash of vanilla extract or a handful of berries before blending for a fruity twist.
- •If I want it even creamier, I’ll blend in a banana after it’s fermented.
Storage & Freezing
Store your kefir in a sealed glass jar in the fridge for up to a week. If you notice it gets thicker, just give it a little shake or stir with a spoon before drinking!
Frequently Asked Questions
Can I reuse the kefir grains?
Absolutely! Just rinse them and start a new batch. They’re like little pets in your kitchen!
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This vegan kefir is a creamy, tangy treat that makes me feel connected to my roots. I love how it’s so simple to make yet packed with probiotics and good vibes!
Ingredients
Instructions
- 1
In a clean glass jar, combine the coconut milk and water. Stir gently to mix them together.
- 2
Add the vegan kefir grains to the mixture. Make sure they’re submerged.
- 3
Stir in the maple syrup, which will help those little grains thrive.
- 4
Cover the jar loosely with a clean cloth or coffee filter. This allows the kefir to breathe while keeping unwanted contaminants out.
- 5
Let the jar sit at room temperature (ideally around 68-75°F or 20-24°C) for about 24 hours. I usually taste it after 12 hours to see if it’s tangy enough for my liking.
- 6
Once it’s reached the desired tanginess, strain the kefir through a fine mesh strainer into another jar or bowl to separate the grains.
- 7
Rinse the grains gently with filtered water and you can either start another batch or store them in a small amount of coconut milk in the fridge.
- 8
Your kefir is ready to enjoy! You can drink it plain, mix it into smoothies, or use it in salad dressings.
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