Walnut Milk Kefir

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Walnuts have a wealth of polyunsaturated fats, which are better for you than saturated fats. They have a high amount of omega-3 fatty acids which helps reduce inflammation throughout the body. They also promote a healthy gut flora, and they may reduce the risk of some cancers. I love walnuts and they're one of my favorite nuts!
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: Breakfast
Servings: 1 quart

Ingredients

Walnut milk

  • 4 cups Water spring or filtered with minerals
  • 1 cup Walnuts – soaked and drained

Walnut Kefir (if using Live Kefir Grains)

Walnut Kefir (if using Easy Kefir powder packets)

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Instructions

Walnut Milk

  • Place water and walnuts in a glass jar. You can cover it with a lid or leave uncovered.
  • Soak the walnuts for 6-8 hours, preferably overnight.
  • Drain them in a colander and rinse them with fresh water.
  • Place the walnuts and 4 cups of water into a blender and blend on high speed until walnuts are incorporated and blended into a smooth consistency.
  • If you want a thinner consistency, strain this mixture through a nut bag to remove the small pieces. For a thicker consistency, leave the pulp in. It might stick to the kefir grains (if making kefir) but it doesn’t hurt them.
  • Place the milk in a glass jar and use to make kefir or store in the fridge for a week.

Walnut Kefir (if using Live Kefir Grains)

  • Add 1 quart of walnut milk to a glass jar.
  • Add kefir grains and Prebio Plus or some type of raw sugar 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 walnut 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 milk to culture again, making sure to add more Prebio Plus or sugar, and repeat steps 1-4 again.

Walnut Kefir (if using Easy Kefir powder packets)

  • Add 1 quart of walnut milk to a glass jar.
  • Add Prebio Plus or some type of raw sugar to the 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 18-24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
  • Place walnut 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 walnut more kefir, take 1/4 cup of this mixture and 3 – 3/4 cups of fresh walnut milk, and 1tsp of Prebio Plus or raw sugar 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 Kefir package.

Notes

Nut milk kefir tends to separate because of the water, but this is normal. It also doesn’t get thick like milk kefir does, but you can just shake it and drink it! It has tons of benefits.