DO I NEED TO ADD ANYTHING TO SOY OR NUT & SEED MILK FOR MAKING NON-DAIRY MILK KEFIR?
[Ensuring optimum microflora when choosing to culture kefir grains with non-dairy milk] I suggest adding some form of sweetener and or fruit juice, like barley or rice malt extract [maltose in liquid or dry powder form obtained for beer making suppliers] or the addition of a little unrefined cane sugar juice such as Rapadura, Jaggery or Demerara etc. The addition of the juice of an acid fruit may also be a good idea to include. This is because some of the organisms of kefir grains utilize citric acid; including sugars as part of their food-source is essential, for soymilk and seed and nut milks are limited in this area. I recommend adding 2 to 3 Tbs lemon juice or any natural fruit juice to every 2 cups of non-dairy milk. Then ferment with kefir grains per usual. Although I’ve observed reasonable results with using home-made soy milk for culturing kefir without any added sweetener or fruit juice. On the other hand, when using Seed and nut milk, the addition of at least a little fruit j
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- DO I NEED TO ADD ANYTHING TO SOY OR NUT & SEED MILK FOR MAKING NON-DAIRY MILK KEFIR?
