Kefir is a delicious and fun way to add a probiotic punch to your smoothies and salad dressings. Some even get creative and create creamy popsicles and sandwich spreads! 


  • 1 liter non-dairy milk of your choice: Major bonus if homemade! (almond, flax, cashew, hemp, walnut, coconut etc.)
  • 6 TBSP. kefir grains
  • 1 tsp. Date paste 
  • 1 quart-sized mason jar


  1. Place grains in a mason jar. 
  2. Warm non-dairy milk until lukewarm (should not burn your finger)
  3. Pour non-dairy milk into jar and stir with a wooden or plastic object. 
  4. Add lid and screw cap on loosely. Leave to ferment in a warm area of your kitchen for approximately 24-48 hours. 
  5. Pour non-dairy milk through a nut milk bag.
  6. Blend with date paste if you prefer a little sweetness, and enjoy!
  7. Store any extra in the fridge. 

PS:  You can reuse the kefir grains to make up to 5-6 more batches of kefir.