Oat Milk Kefir

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Good bacteria loves oats, and it's one of it's favorite foods. Oats are prebiotics. They contain large amounts of beta-glucan fiber, as well as some resistant starch. Beta-glucan from oats has been linked to healthy gut bacteria, lower LDL cholesterol, better blood sugar control, and reduced cancer risk.
When making non-dairy kefir, you just need to be sure the non-dairy milk has at least 8 grams of carbohydrates to give the bacteria something to eat. It uses the sugars and creates probiotics for you. You don’t get the sugar but instead, you get lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates, then you can add 1 teaspoon of Prebio Plus or you can also use date paste or raw sugar per quart to give the bacteria food so it can make probiotics.
Course: Beverages

Ingredients

Oat Milk

  • 1 cup Oats – any kind will do
  • 4 cups Water spring or filtered with minerals

Oat Milk Kefir (if using Live Milk Kefir Grains)

Oat Milk Kefir (if using Easy Kefir powder packets)

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Instructions

Oat Milk

  • Cover your oats with water. Soak 12 Hours
  • Strain and rinse your oats. This is necessary to avoid a slimy oat milk.
  • Add soaked oats, and 4 cups of fresh water to a blender. Blend on high 1-2 minutes. Strain to remove oat pulp.

Oat Milk Kefir (if using Live Milk Kefir Grains)

  • Add 1 quart of oat milk to a glass jar.
  • Add kefir grains to the jar.
  • Place a lid on the jar and let it sit for 18 -24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  • Strain out kefir grains and place oat milk kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the grains in fresh oat milk to culture again, making sure to add more Prebio Plus or sugar, and repeat steps 1-4 again.

Oat Milk Kefir (if using Easy Kefir powder packets)

  • Add 1 quart of oat milk to a glass 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. It might separate into whey and curds. This is normal for non-dairy milks.
  • Place oat milk 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 like to make more kefir, take 1/4 cup of this mixture and 3 – 3/4 cups of fresh oat milk and culture again for 18 -24 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

Notes

When making non-dairy kefir, you just need to be sure the non-dairy milk has at least 8 grams of carbohydrates to give the bacteria something to eat. It uses the sugars and creates probiotics for you. You don’t get the sugar but instead you get lots of healthy bacteria. If it doesn’t have 8 grams of carbohydrates, then you can add 1 teaspoon of date paste or raw sugar per quart to give the bacteria food so it can make probiotics.
Nut milk kefir tends to separate because of the water, but this is normal. It also doesn’t get thick as milk kefir does, but you can just shake it and drink it! It has tons of benefits.