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How to Make Almond Milk Kefir

Monday, March 26th, 2012

Almond Milk Kefir & Strawberry Smoothie

I have been including more live probiotic foods into my diet after listening to several interviews on the topic by Lou Corona and the health benefits have been incredible!! I love making almond milk kefir because it’s so easy, delicious, and makes me feel awesome!! I can feel the change in my body almost immediately; clearer skin, more energy, flat belly, better digestion, and just an overall “good feeling”!!

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“More and more people are recognizing Kefir health benefits. Kefir, which originated from the Turkish word “keif,” or “good feeling,” is a fermented drink that came from the Northern Caucasus Mountains. Popular in the Middle East, Russia and Eastern Europe, this drink has a slightly sour taste and creamy consistency. Kefir grains are a mixture of yeasts and bacteria. Here are the important kefir health benefits.

Rich in Vitamins and Minerals

Kefir contains a vast range of vitamins, minerals, enzymes and amino acids. It is rich particularly in vitamins A, B2, B12, D and K, as well as calcium, magnesium and phosphorus. Kefir is known to have tryptophan, an essential amino acid effective in relaxing the nervous system. All the health benefits that come with these vitamins and minerals can be acquired through kefir. Since it is rich in enzymes, it is also easily digestible. The fact that you can eat kefir raw keeps enzymes intact, since these can be lost during cooking.

Healthy Immune Function

According to studies, kefir can boost immune system function. It makes the immune system more effective in fighting against bacteria and viruses that enter the body. When the immune system is strengthened, the body becomes stronger and more protected against a wide variety of illnesses.

Remedy for Medical Conditions

Kefir has been used to treat different kinds of health problems because of its antibiotic and antifungal properties. It can fight metabolic diseases, atherosclerosis, allergies, some forms of cancer, osteoporosis, hypertension, tuberculosis, candidiasis and more. It is also an effective remedy for gallstones, liver diseases, kidney stones, high cholesterol, ulcers, pancreatitis, gout and rheumatism. It boosts the body’s energy and uplifts your mood.

Aid in Digestive Function

Since kefir is rich in healthy microorganisms or probiotics, it can help maintain proper digestive function. It can improve bowel movements as well as prevent and treat irritable bowel syndrome, diarrhea and constipation. It can also diminish gas formation.” (source)

Almond Milk Kefir

You’ll need:

  • 1 cup raw almonds soaked for 8 hrs or more
  • 2 liters water
  • 4 caps probiotics - I’ve found these probiotics to be the best. Other brands have not worked as well.
  • stevia to taste
  • lemon juice to taste

Start by soaking your raw almonds in water for 8 hrs or more.

Strain the water from the almonds. In a blender, place your raw almonds and 2 liters of filtered water and blend on high for several minutes.

My favorite blender is the VitaMix which is a super awesome, state of the art, amazing, must have high speed blender. They are the ONLY blender that will get you the creamy consistency that you desire.  I love, love, LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily! If you’re not ready to drop that kind of cash, Hamilton Beach makes some great budget friendly blenders that you can get at your local Walmart or Target.

Next pour the mixture through a nut milk bag or a paint straining bag and into a glass container. You can get 1 gallon paint straining bags for about $2 at your local Lowe’s or Home Depot. Squeeze the remaining liquid through the bag and you are left with a lovely nut milk!!  Finally, open 4 caps of probiotics into your almond milk and stir gently with a clean spoon. Cover your glass bowl with a paper towel or clean dish towel and let sit on the counter at room temperature over night or for 12 hrs+ to let the probiotics to do their thing!

After about 12 hrs, the probiotics will have proliferated and multiplied tremendously, leaving you with a super probiotic rich liquid. They “pre-digest” the almond milk so in the end your mixture will look something like this:

There will be a thick layer at the top, which contains the fat content from the almonds and the bottom layer will be pure liquid. Your finished kefir will last about a week in the the refrigerator.

You’ll want to keep about 1/2 cup of the original mixture as a reserve or starter to add to the next batch. This will produce an even more active culture – and in a shorter amount of time. You will not need to use probiotic powder if you are using a small amount from the previous batch. You can make about 4 batches with the reserve. After that, you will want to start over with a brand new batch made with fresh probiotics.

To serve, I simply pour about 8-12oz of the liquid through a metal strainer and into a cup. Add stevia and a squeeze of lemon, it’s delicious!! I like to drink my almond milk kefir first thing in the morning on an empty stomach. You can include the top “fatty” portion in your smoothies anytime like I did with this Strawberry Banana Smoothie.

Strawberry Banana Smoothie with Almond Milk Kefir

You’ll need:

  • 1 frozen banana
  • 1 cup frozen strawberries
  • 1 cup (or more) almond milk kefir, including the top “fatty” part
  • 1-2 droppers full Vanilla Stevia to taste

Simply blend all ingredients in a high speed blender and enjoy!!

I hope these recipes insipre you to make some Almond Milk Kefir of your own!! It is SO yummy and the health benefits can’t be beat!! My skin noticeably GLOWS when I consume it regularly and my belly stays nice and flat – who doesn’t love that?! I encourage you all to try this simple recipe that bursting with health benefits and let me know what you think!

Resources: I always order my stevia, almonds, and probiotics through iherb.com! They’ve got the best prices and fast shipping – they ship to over 180 countries, including APO addresses! Feel free to use my discount code WAG472 to get $5 OFF your first order or $10 off your first order of $40 or more + free shipping on orders of $20 or more!!

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113 Responses to “How to Make Almond Milk Kefir”

  1. Lisa March 26, 2012 at 4:16 pm #

    I never heard of using probiotics in making kefir before. I always thought you had to purchase kefir grains.

    Do you use new probiotics with each new batch or reserve some kefir to begin a new batch? Do the probiotics make the yeast?

    This recipe looks really simple! :)

    Lisa

  2. Linda March 26, 2012 at 4:21 pm #

    Yes, you can use probiotics!! It makes it very simple!!

    I will make about 3-4 batches by adding fresh almond milk to a small “reserve” from the previous batch. After 4-5 batches you will want to start over with new probiotics :)

    If you have kefir grains you can definitely use those too!!

    • Thais November 30, 2012 at 2:48 pm #

      Linda, one more question: after doing 3 batches, will the liquid from the last batch be “strong” enough to make a new one or when you say we can use a reserve to start another batch you actually mean for us to use the liquid from the first one (the one you made with the probiotic caps)?

      Also, how long does the Almond Milk Kefir last on the fridge? How do I know it “spoiled”?

      Thanks!

      • Linda December 3, 2012 at 10:26 am #

        The reserved liquid should be strong enough for 3 batches. The kefir will last at least 1 week in the fridge :)

        • Thais December 3, 2012 at 8:27 pm #

          Ok, so you said we need to set aside about 1/2 a cup from the “original” kefir to start new batches, right? This means that I’ll divide that original 1/2 cup in 3 equal parts and use a little every time I start a new batch, or should I use the entire 1/2 cup from the “original” probiotics batch?

          Wow, that sounded confusing, I hope you understood what I meant. Does kefir also improve cognitive functions? I think I might need that! hahaha ;)

          Thank you so much for taking the time to answer this! Also, I was wondering if you’re going to do another sale this year, ’cause I missed your last one!

          xoxo
          Thais

    • Dawn July 15, 2014 at 1:26 pm #

      I have my 1/2C from my first batch (Yum! Thank you!) and have added it to fresh almond milk that I made this morning. Does it need to sit on out at room temperature for 12 hours? It is safe for it to? Or do I ferment this batch in the fridge since it has been started from the “more active” liquid starter? You mention that this batch from the previous starter will ferment quicker… How soon do you think I should check it and how do I know when to put it in the fridge. Thanks! I’m experimenting with making “cheese” from the strained almond pulp and a probiotic from today’s batch.

      • Linda July 16, 2014 at 1:57 am #

        You will use the 1/2 cup exactly the same as the first! you can set it out on the counter, it won’t go bad beacuse it’s fermenting. Just check it as usual. Enjoy!

  3. Kibby March 26, 2012 at 6:56 pm #

    Your timing is always PERFECT with me! Am soaking almonds right now so that I can make this in the morning before heading out to work. I’ve been making coconut kefir but this will be easier and more cost effective. Smoothie looks YUMMY! I know it is! Love the simplicity, yet I bet it packs a powerful punch of nutritional goodness. Thanks, dear! XOXO

    • Linda March 27, 2012 at 6:48 pm #

      Can’t wait to hear what you think!

  4. Jenné @ Sweet Potato Soul March 27, 2012 at 8:07 am #

    Thank you so much for sharing this Linda! I’m going to soak my almonds right now, and pick up some probiotics on my way home tonight! I love coconut kefir, but almond is so much more affordable to drink daily. This post also comes at a perfect time because I was just preaching the benefits of kefir to a friend, but didn’t think to make it with almonds.
    You’re awesome!

    • Linda March 27, 2012 at 6:47 pm #

      aw, thank you!! I think you’ll love it!! xo

  5. Kibby March 28, 2012 at 7:10 pm #

    This almond kefir is LOVELY! It is tangy, sweet and refreshing all at once. So enjoyable to drink knowing that it is providing friendly flora to the belly and nutrients to the body. Again, it is SO easy to make and SO worth it overall for the body. Thanks, Linda! This will be a constant beverage in this household.

    • Linda April 2, 2012 at 5:11 pm #

      Yay, so glad you like it!! It has totally changed my world! xo

  6. nicole March 29, 2012 at 8:54 am #

    Mine is not clearish like your picture- is that ok? When I pour mine it looks like milk. Also, it tastes yeasty, is that normal? Day 1 was good but this morning it was much yeastier, which honestly I had to sorta force it down. Thanks for any insight you might have :)

    • Linda April 2, 2012 at 5:07 pm #

      It should be clear liquid, otherwise the fermentation is not complete. Just let it sit on the counter until you have a nice, clear liquid :)

  7. Chris March 30, 2012 at 10:27 am #

    I have a batch setting on my kitchen counter as I type. So looking forward to my first taste of my homemade almond kefir. Can I use this in my green morning smoothie along with my other additives? Thanks for all your wonderful inspiration.
    Chris C

    • Linda April 2, 2012 at 5:04 pm #

      Absolutely Chris!! Enjoy!! xo

  8. Sara Campbell March 30, 2012 at 10:37 am #

    Can I use: Dr. Ohhira’s, Essential Formulas Inc., Probiotics, Original Formula? I opened the capsules and it was a black gooey squirt that didn’t seem to dissolve very well. I have it covered and sitting – so we’ll see. Thank you for the recipe!
    Sara C

    • Linda April 2, 2012 at 5:04 pm #

      You can try it, it should work. Let me know!! I’m interested to see!

      • Sara Campbell April 5, 2012 at 10:14 am #

        Well it never really formed a thick layer at the top and I could still see bits of the probiotics throughout. I’m going to try the probiotics you used – Jarro-Dophilus EPS – and give it another whirl. I did however make a batch of plain almond milk with Vanilla stevia! Wonderful and less expensive than Silk!!
        Thank you!

        • Linda April 5, 2012 at 1:33 pm #

          Oh good, glad you liked the plain Almond Milk Sara! The Jarrow probiotics will definitely do the trick!

  9. ann marie March 31, 2012 at 8:51 am #

    Hi Linda! I am new to all of this and so happy I found your site…. I do have a question, when the kefir forms at the top of the almond milk, do you stir in in? not sure what to do with it…? Thanks !!

    have a healthy day!,
    Ann Marie

    • Linda April 2, 2012 at 5:02 pm #

      You can try to stir it in or you can just add that top part to a smoothie as it describes in the Strawberry Banana Smoothie recipe at the bottom of the post.
      Enjoy!!xo

  10. K. Huls April 5, 2012 at 5:51 pm #

    Okay…I am a late adopter but I just ordered some probiotics and am going to give this a go! Do you ever just take the probiotics by themselves or are us always using them to make something? As always..thanks again Linda!!

    • Linda April 6, 2012 at 11:46 am #

      Yes, Kristen, you can definitely just take the probiotics on their own! However, I find they are much stronger and more effective in something like almond milk kefir :)

  11. Rebekah April 15, 2012 at 12:17 am #

    Is making almond kefir nutritionally as good as the milk kefir?

  12. Rebekah April 15, 2012 at 1:38 am #

    Trying the discount code (WAG472) on an order over 40 and it is not giving the 10 discount just 5 – is there another code? Thanks!

    • Linda April 17, 2012 at 12:36 pm #

      Hmmm, I’m not sure why it isn’t working! You may want to contact iherb on that one!

  13. stephanie April 16, 2012 at 8:17 am #

    Hi Linda, I tried this recipe this weekend and it does not look like your picture. I never got a thick layer on the top. It was more thin . I put it in the refridgerator last night and this morning it seemed to have separated both on the top and bottom with a clearer liquid in the middle. What did I not do? I might try using a different probiotic. I made the strawberry banana smoothie with it this morning, am excited to try it this afternoon. Thanks.

    • Linda April 17, 2012 at 12:30 pm #

      You may need to set it out at room temp and let it ferment longer. What kind of probiotics did you use?

      • Stephanie April 18, 2012 at 12:52 pm #

        The brand is Pearls IC. I think the next time I make it I will go with the brand you use.

        • Linda April 19, 2012 at 3:07 pm #

          Yeah, it might have something to do with the brand. I love the Jarrow 5 billion caps for making Almond Milk Kefir. Works like a charm every time! :)

  14. Emily April 16, 2012 at 11:40 pm #

    Making my first batch tonight! Do you refrigerate your starter? And is the “shelf life” of the starter ~7 days like the kefir? Thanks so much!

    • Linda April 17, 2012 at 12:27 pm #

      yes and yes!!

  15. Christie L. April 18, 2012 at 12:41 pm #

    I am excited to try the almond milk kefir!! We buy almond milk now and love to make smoothies, plus have been wanting more probiotics. This sounds like the perfect match! :)

    • Linda April 19, 2012 at 3:07 pm #

      Christie, I think you will love it!! It is a daily staple of mine now. I can’t live without it!!

  16. Maria April 18, 2012 at 2:28 pm #

    Hi. I just bought some kefir from the store. Can I use that in smoothies? Does it have the same benefits as this? I know homemade is always better, but with 2 girls under 3 it’s not always possible for me to make this stuff. Thoughts?

    As always, thanks for what you do!

    • Linda April 19, 2012 at 3:06 pm #

      Sure! I like to make the Almond Milk Kefir because it’s a little easier for me to digest and I notice the health benefits (regularity, great skin) much more than with store bought. If you’re in a pinch, the store bought will be fine! But if you ever have time, try making your own. You will notice a lovely difference!! xo

  17. Kelli April 19, 2012 at 12:30 pm #

    Hi Linda! I am so glad you were part of Cleanse America as that is how I found you! You are such an inspiration. Just a quick question as a person just starting out on Kefir, is there a limit as to how much I should consume to begin with? I just want to make sure that I don’t get a rumbly tummy :-)
    Thank you so much for all your info. I am having a fantastic time reading through your blog.

    • Linda April 19, 2012 at 3:03 pm #

      Hi Kelli, so nice to have you here!! I would do about 8 oz to start. After that, you can have as much as you want!!

  18. Cee Low April 22, 2012 at 8:30 am #

    why not just take the probiotics as they are? why make it into a kefir?

    • Linda April 24, 2012 at 7:36 pm #

      Because they proliferate and multiply. This also helps them “wake up” and become more active. I never notice a difference when using probiotic caps but I DEFINITELY notice a wonderful difference when using the kefir!!

  19. Bertha Burke April 29, 2012 at 1:34 pm #

    Your information is so encouraging and helpful. Thank you for all the work you put in to it to help others. I am a little confused about saving the 1/2 cup for the next batch. So do I make the almond milk and put the 1/2 cup back in the next batch of almond milk then sit it out on the counter and grow again? Thank you again !

    • Linda April 30, 2012 at 10:53 am #

      yes, exactly!!

  20. David May 4, 2012 at 7:40 pm #

    Hi… So I make tons of water kefir and have the grains growing like mad. So if one doesn’t want to use the probiotic capsule and use the already alive awake water kefir grains, how many grains would one use? I know with water kefir its 1/4 cup grains to every 4 cups of water? So Im guessing I tablespoon kefir grains? Then would you just strain the grains out? Should you add a bit of sweetener so the grains can consume it all and become even more active? 100 questions? smile. Or could you just even grind the grains in with the almond milk, I know you can consume them?

    • Linda May 12, 2012 at 1:17 pm #

      can you use water kefir grains for almond milk kefir? I thought water kefir grains had to have sugar to feed on?

  21. Bry May 6, 2012 at 2:12 pm #

    Thank you! Is this a low cal low fat food or no I just need to know so I can put in context of my day and amounts! Can you say the same for the coconut yogurt with just coconut though no almonds! Thanks!

    Thanks!

    • Linda May 14, 2012 at 1:17 pm #

      It’s the same as regular unsweetened almond milk :)

  22. Lynn Carson May 17, 2012 at 8:11 am #

    Just wandering if you still drink the lemon water in the morning as well. I have been drinking the warm lemon water and would like to add the almond kefir to my routine as well. Just wandering what you do?

    • Linda May 17, 2012 at 5:25 pm #

      It just depends on how I’m feeling…sometimes I do, sometimes I don’t! Just listen to your body, it will tell you what it wants :)

  23. nadia May 22, 2012 at 10:59 pm #

    im a bit confused about this almond kefir idea, so u can either purchase the probiotics or use kefir grains??? (i have plenty) if i use my grains how many should i use?? and also when u say u save 1/2 a cup is it 1/2 a cup of the top fat part that forms or 1/2 a cup of the actual drink that is made???

    • Linda May 23, 2012 at 11:37 am #

      Nadia, I have only made the Almond Milk Kefir as listed in this post using probiotics. I have never used kefir grains so could not help you with that.

      1/2 a cup is any part of it that you have left – doesn’t matter if it’s liquid or the fatty part :)

      • nadia May 24, 2012 at 11:40 am #

        cool thanks!

  24. Linda Vaughn May 26, 2012 at 2:28 pm #

    Hi!
    I just have a few quick questions. I have really been trying to eat much better, working my way to be total vegetarian. My problem is is that I am becoming very bloated. I do a smoothie in the am. w cannot get rid of the bloat. This Thursday and Friday, I did not do the smoothie, and really limited my veggies. I know this is not good, however, the bloat is gone. What can I do to keep eating good and not have the bloat??? I just love your recipes and advice, and am looking forward to hearing your suggestions. Just so you know, I have been doing the smoothies for about 6 months, and I finally said enough of the bloat!!
    Thank You!
    Linda Vaughn

  25. Debbie May 29, 2012 at 4:30 am #

    Hi Linda,
    I am enjoying your site. Found it on google while researching a health concern. Your recipes look great and I own a Vitamix!
    I am wondering if the almond pulp left over from the almond can be used in recipes? Can nut butters be made from that pulp?

    • Linda May 31, 2012 at 7:26 pm #

      sure, you can use it to make crackers, veggie burgers, etc. Get creative and try it out! Let me know what you come up with!

  26. Stephanie June 18, 2012 at 11:00 pm #

    Dear Linda,

    I love almond milk and right now I am trying to do your kefir. I used probiotics from Innate Response and used in total 40 billions (2 capsules). Now it has been fermenting on my counter for 9 hours, but it hasn’t separated yet. It still looks as plain almond milk. Shall I give it a couple of more hours? The thing is that I am not sure if the almonds are raw… I live in Sweden and we don’t put the word “raw” on our almond packages. I guess that the is the whole secret, that they HAVE to be raw?
    Thanks for your response!

  27. Lauren Barnard July 3, 2012 at 2:01 pm #

    So how long would you say this needs to be on the counter max? I’ve had mine out since about 7:30 last night and it still has little white particles throughout the middle and a thick layer on top and bottom. Have I done something wrong??

    • Linda July 3, 2012 at 6:17 pm #

      It depends on the tempurature. If the liquid isn’t clear yet, let it sit longer until you have the proper separation. Sometimes it’s the probiotic that you use. The one I use is pretty strong so takes less time.

  28. Scooter133 July 4, 2012 at 9:03 pm #

    I used a lemon flavored probiotic, so my liquid was clear, but more of a yellow tinge.

    When you say keep a cup for the next batch, is that just the clear liquid or the froth too or?

    Thanks!

    • Linda July 11, 2012 at 5:47 pm #

      just the liquid :)

  29. Jacque July 5, 2012 at 10:54 pm #

    Do you store the fatty part and make your smoothie later? How do you save it for smoothies? I know that you use a strainer but do you make your smoothie as soon as your keifer is done? I want to use it all but didn’t know what the best way was. Thanks for awesome recipe. I used PB8 which has 14 Billion good bacteria and I’m super excited!!

    • Linda July 11, 2012 at 5:34 pm #

      Hi Jacque, I use the fatty part in my smoothies. Then I use 1 cup of the original liquid to make the next batch. I hope that helps :)

  30. Christel July 18, 2012 at 3:59 pm #

    Hello Linda

    I find it very misleading that you call the almond drink made with probiotics “kefir” because true kefir is made with true kefir grains and not with probiotics.

    Kind regards
    Christel

    • Linda July 27, 2012 at 10:17 am #

      Sorry you find it misleading.

      Definition: Kefir is a tart-tasting drink originally of the Caucasus, made from cow’s or sometimes goat’s milk to which the bacteria Streptococcus and Lactobacillus have been added.

      I used almond milk instead (to keep it dairy free) and added the same probiotics, just in powder form instead of grains. Either way, whatever you want to call it, it’s a super healthy drink, loaded with beneficial bacteria!

    • Jennifer Ruff September 9, 2012 at 9:13 am #

      It’s not misleading when it’s her own recipe. Very rude. She states exactly how to make and benefits- if your mislead don’t use her recipe, in the long run true “kefir” or not its an very yummy healthy drink! simple but mine is amazing!!!’ drinking now :)

  31. Deb Smith August 5, 2012 at 10:50 pm #

    Can you say Wonderful!! My kefir turned out just like you stated!! Thank you for serving so many of us!! Your a blessing to our lives!! Thank you!! Deb

  32. Alice September 8, 2012 at 10:41 pm #

    Can you use store-boughten almond milk, or do you have to use homemade almond milk? If you use boughten almond milk, should you leave it out to reach room temperature before adding in the probiotics? Thanks! (:

    • Debora October 7, 2012 at 1:13 pm #

      I have the same question; can I use Almond Milk that I buy at the grocery store to make kefir? I use the Almond Breeze brand.

      I’ve been making and using goat milk kefir for about six months and love it! However my goat milk supply has dried up (literally) until the nannies have their kids in January. Can I use my goat milk kefir grains with store bought Almond Milk to make kefir???

  33. Nikole September 22, 2012 at 8:38 pm #

    Thank you very much!

  34. Thais October 11, 2012 at 4:18 pm #

    Linda, quick question: when you say “[...] you’ll want to keep about 1/2 cup of the original mixture as a reserve or starter to add to the next batch.” you mean just the liquid or the liquid + the tick white layer with the almond fat?

  35. lila romay October 19, 2012 at 10:21 pm #

    Hello :)

    I wanted to ask a question- I used the same probiotics and followed your recipe- my almond milk kefir looks just like your picture, until I strain it..and then it seems to be milky again.. does it need to be clear for it to be benecial, or is it still ok to drink it if its milky looking..homoginized if you will.
    Thanks in advance!

    • Linda October 23, 2012 at 10:47 am #

      it’s ok if it’s milky! The consistency will vary and that is totally ok!

  36. kat December 13, 2012 at 9:08 am #

    Could I use hazelnuts for this ( or another nut)? I am allergic to almonds….does this combine with all food groups?

    • Linda December 19, 2012 at 9:29 am #

      sure, you can use any nuts (or seeds: sesame, hemp) you like!

  37. Jessica Ramer December 18, 2012 at 6:47 pm #

    I was wondering when you say to strain the water from the almonds and then put almonds in blender WITH 2 liters of “filtered” water, is that the water that the almonds where soaking in or clean filtered regular water.

    • Linda December 19, 2012 at 9:28 am #

      Jessica, that is new water, not the soak water :)

  38. Nicole February 7, 2013 at 12:02 pm #

    You call our raw almonds. Do regular stores carry this? I know most have blanched, or roasted but I am not sure that I have ever seen ‘raw’ in stores.

    • Linda February 10, 2013 at 9:03 pm #

      Regular stores & your local health food store should carry raw almonds :)

  39. Suzzanne February 17, 2013 at 7:22 am #

    Linda,

    I just want to say that I’ve been making your recipes and they are all delicious, but this one by far astounded me more than all the others. My kefir took roughly 24 hours to get to perfection, and once done I mixed in the “whey” and drank it straight to test. Wow, is all I can say. I was not impressed with my rejuvelac making, so I was skeptical of something that looked like curdled milk, but WOW oh WOW! It had a slightly lemony-tart taste, like very mild plain yogurt, and it was the creamiest, most delicious milk beverage I’ve ever tasted. I made a banana-strawberry-blueberry smoothie with the stirred kefir and WOW, it was just like drinking a yogurt smoothie but even creamier, and it also packed a huge zing of energy! I was literally bouncing off the walls. Thank you so much – this recipe is so so simple and yet to die for!

    • Linda February 17, 2013 at 3:43 pm #

      Yay, Suzzanne!! I’m so glad it made you feel the same way I feel when I drink it!!! xoxo

  40. Lars February 17, 2013 at 9:06 pm #

    Hi,

    Looks tasty, but I’m a bit confused. How do you put 2 liters of water and a cup of soaked raw almonds in the 64 ounce vitamix container you linked to? That’s more than it should hold, right? And that’s a pretty big blender.

    Thanks.

    • Steph June 26, 2013 at 10:50 pm #

      I’m confused about this as well. Plus my blender only holds a little under 1.5L. I went ahead and tried this; 1c soaked almonds plus as much water as my blender would hold. It seemed ok, but the almond milk has been sitting out for about 20 hours now and it’s still clearish liquid in the middle with a layer on top and a powdery layer on bottom. Do you think this is due to the ratio of water to almonds, or perhaps because my apartment is pretty hot? Should I just let it sit out longer? Thanks!

      • Linda July 11, 2013 at 5:33 pm #

        Steph, that sounds like the right consistency to me!

  41. jay February 18, 2013 at 2:42 am #

    im wondering if you can use vegan probiotics there unrefridgerated and have herbs like marshmallow added? or how about just dairy free ones anybody try yet, let me now. i cant afford to ruin nut milk as its high priced here.

  42. Robin February 28, 2013 at 3:21 pm #

    I am excited that I found your site. As I write this comment, I am enjoying my first glass of Almond Milk Kefir. I began making it two days ago when I found all the ingredients. Linda, I am so excited because, while I really do look forward to the health benefits, I find the Almond Milk Kefir very tasty. Thank you for your site and I look forward to visiting often.

    • Linda February 28, 2013 at 3:26 pm #

      Awesome Robin!

  43. Gemma March 12, 2013 at 8:43 pm #

    Not sure this was mentioned- I didn’t read every comment..
    Be sure your probiotic is GMO free – that is, it is not cultured on a base made from GMO veggies/fruits.
    The brand you recommend is not organic — so how could you know?

  44. Roxanna May March 13, 2013 at 1:59 pm #

    I used the non-dairy probiotic capsules. They were called Klaire Labs Vital Plex. Seems to be working with the almond milk kefir. Thanks so much
    Linda! Love your ideas so much!

  45. Roxanna May March 13, 2013 at 2:06 pm #

    My daughter and I also enjoyed the smoothie so much, and even without the Stevia!

  46. Kami April 3, 2013 at 2:15 am #

    HEYA! I’m excited to make this! Can I use store bought almond milk? If it’s organic and unsweetened?

    Thanks for all you do! And for figuring this all out for us!
    Kami

    • Linda July 16, 2013 at 11:44 pm #

      I have not used store bought almond milk but my instinct tells me that it might not work. If you decide to try, let me know how it goes!

  47. Denise July 16, 2013 at 11:08 pm #

    I’m going to try this as well. :) My question is: before using the kefir in a smoothie recipe, do you mix/stir the kefir and its fat layer before straining it? Thanks for all you do, you are truly an inspiration to so many, and I learn something new every time I check my email. Thanks again and keep up the great work!!!

    • Linda July 16, 2013 at 11:45 pm #

      It doesn’t matter, sometimes I will use just the liquid, sometimes I will mix the fatty layer in. It all just depends on your texture preference! Enjoy!!

  48. Barbara Kim Thigpen December 31, 2013 at 4:32 am #

    Thanks for this. I love to drink milk~based kefir; but, Transitioning into a vegan diet, I would prefer something lowest on the food chain. I drink almond milk daily, so this is even better. Learn the differences between probiotic powders. I~Herb does have a great distributor catalog. I have to say that sweet leaf, stevia raub., ihas been said, by some, to be anti~thermogenic [fattening?] I don’t care for the flavor, personally. I prefer lo han guo sugar, coconut flower sugar, maple sugar, or anything lo~glycemic, natural & nutrient~dense.

    • Linda January 6, 2014 at 5:45 pm #

      I haven’t found stevia to be fattening. I’ve used it for the past 3 years on a regular basis and actually found it to be the opposite!

  49. Colleen January 9, 2014 at 4:39 am #

    is soaking your almonds for 48 hrs too long? Can you let the kefir ferment on your counter overnight?

  50. Mary Williams January 10, 2014 at 6:29 pm #

    Is there any reason *not* to use filtered water to soak the almonds and, then, later use that same water (strained from the almonds and measured) in the 2 liters of water that the recipe calls for?

    • Linda January 10, 2014 at 6:45 pm #

      You should use filtered water so that the probiotics can replicate effectively. They need clean water to do their thing! After you soak the almonds, that water is cloudy and dingy in color. I honestly don’t know whether you could use that water but my instinct is a strong no.

  51. Tatiana June 16, 2014 at 10:08 pm #

    Linda, I’ve been visiting your website for a while now and I’m obsessed with all your tips and recipes. I’ve made the kefir twice already and both have turnout very different. First batch I made it just like you said but instead of letting it do its magic on the counter, I put it in the fridge for over 12 hours and I stir everything before drinking it and it was delicious. Like a liquid yogurt. The second batch I followed your direction to the T, and it turn out a very yeasty and the smell and taste are just awful. I like the first one so much that I didn’t have any left overs to make the second so I started from scratch. I can barely drink the second batch. The smell and taste are pretty terrible. I looked at your coconut yogurt recipe and it looks like you also leave it on the counter overnight, so maybe the first time I made the kefir it didn’t ferment because I put it straight in the fridge?

    I hope to make it to Austin soon and have a session with you.

    Thanks!

    • Linda June 25, 2014 at 2:40 pm #

      Hi Tatiana,

      In the summer time room temp can be much warmer than in the summer so if it’s too fermented (sour, vinegary) then I would let it sit for a shorter amount of time, perhaps half the time and then taste it. As long as it’s formed a separation of the fatty top and liquid bottom, it’s ready! I hope that helps!

  52. Dawn July 16, 2014 at 6:35 pm #

    Hi Linda! Could distilled water be used to make this?

    • Linda July 18, 2014 at 2:08 pm #

      yes, distilled water should be fine :)

Trackbacks/Pingbacks

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