Are you tired of shelling out big bucks every month for those teeny-tiny cups of soy yogurt and probiotics? Let’s flip the script and save some cash while we’re at it! Today, I’m going to show you two super easy and totally ingenious ways to whip up your own soy milk kefir at home. The first recipe is nearly vegan with just a smidge of dairy, and the second is a full-on, 100% vegan delight.
Before we dive into the nitty-gritty of concocting these probiotic wonders, let’s take a quick detour to cover some basics that might just make your DIY kefir adventure a smashing success.
What’s the Deal with Milk Kefir?
Milk kefir is like the superhero of probiotic beverages, packed with friendly bacteria such as lactobacillus acidophilus and bifidobacterium bifidum, along with some yeast buddies. You can make it with milk kefir grains or a kefir starter culture.
I’m a big fan of using hydrated kefir grains. Why? Because these little guys can be reused, keep on growing, and they pack a bigger probiotic punch than the starter cultures.
Picture this: live milk kefir grains are a zesty mix of microorganisms, chilling in a protein, lipid, and sugar matrix that looks suspiciously like cauliflower.
When they get to work, they munch on lactose and transform it into a bunch of tasty and digestion-friendly substances.
In short, if you’re lactose intolerant, homemade milk kefir is your new best friend—it’s a dairy-free, lactose-free probiotic hero that’s easy to brew in your own kitchen.
But hey, if you’re looking to dodge animal products, I’ve got you covered with these two plant-powered methods:
Method 1: Semi-Vegan Soy Milk Kefir with a Dairy Twist
After you’ve separated the kefir grains from the milk kefir, give them a quick rinse with filtered water (tap water’s chlorine is a party pooper for kefir grains). Pop those rinsed grains into a glass jar and pour in some sweetened soy milk. Let it sit out on your counter for about 18-24 hours. You’ll know it’s done when it thickens up and tastes just the right amount of sour. Give the jar a gentle shake, and if you see a pattern like delta rivers on the jar’s walls, you’ve nailed it.
I use Silk Original soy milk—it’s a champ. But feel free to experiment with other brands, just stick to the sweetened kind because our kefir grains need some sugar to thrive. After a batch or two, switch your grains back to dairy milk to keep them happy and healthy.
Just a heads-up: since the grains may hold onto some dairy, this method isn’t 100% dairy-free.
Method 2: Fully Vegan Magic with Water Kefir
Prepare to be amazed because this method is my own brainchild—no grains, no straining, just pure vegan joy! Inspired by someone’s DIY on coconut kefir, I decided to test it out on soy milk. And guess what? It’s a winner!
Here’s the scoop: mix ¼ cup of water kefir with 2 cups of sweetened soy milk in a glass jar. Let that sit out at room temperature for about 24 hours. For science, set up a control jar with just soy milk to make sure any changes are due to fermentation, not just the milk sitting out.
And voilà! After 24 hours, the soy milk with water kefir turns slightly thicker and develops a subtle sour flavor—perfect timing to enjoy it. It keeps fermenting in the fridge, and eventually, you might find the soy curd and liquid separating. No worries, just scoop out the thicker part and use it like soy cream cheese. Genius, right?
The control experiment? No change – it didn’t spoil or alter in taste.
Now that you’re armed with these two fabulous, wallet-friendly ways to make soy milk kefir at home, why not give them a try? And if you’ve experimented with other methods or cultures, I’m all ears—share your adventures in the comments!
Happy fermenting, folks! Let’s make those probiotics proud.
Homemade Soy Milk Kefir
Dive into the world of probiotics with our easy-to-follow guide on making your own Soy Milk Kefir at home! Whether you prefer a trace of dairy or a fully vegan option, this recipe offers both methods to suit your dietary needs. Perfect for those looking to cut down on store-bought probiotics, our homemade kefir is not only cost-effective but also packed with beneficial bacteria and yeast. Get ready to enhance your gut health with this delicious, tangy beverage!
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Ingredients
- Milk Kefir Grains Method
1 tablespoon hydrated milk kefir grains
2 cups sweetened soy milk (preferably Silk Original)
- Water Kefir Method
1/4 cup water kefir
2 cups sweetened soy milk (preferably Silk Original)
- Alternative Ingredients
Unsweetened soy milk (replace sweetened soy milk) – add a sweetener of choice if desired
Almond milk or oat milk (replace soy milk) for different flavor profiles
Directions
- Preparation – Gather Ingredients
- Assemble all ingredients at room temperature for optimal fermentation.
- Milk Kefir Grains Method – Fermentation Process
- Place 1 tablespoon of hydrated milk kefir grains in a clean glass jar.
- Pour in 2 cups of sweetened soy milk, like Silk Original.
- Cover the jar loosely and let it sit at room temperature for about 24 hours.
- Water Kefir Method – Simpler Fermentation
- In another glass jar, combine 1/4 cup of water kefir with 2 cups of sweetened soy milk.
- Cover and leave at room temperature for 24 hours to ferment.
- Post-Fermentation – Finishing Steps
- After 24 hours, strain the milk kefir mixture to separate the grains.
- For the water kefir method, stir and serve or store.
Equipment
- glass jar
- mesh strainer
- spatula
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 300mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 25mg
- Iron: 8mg
FAQ – Soy Milk Kefir
Is there a vegan version of kefir?
Yes, there are vegan versions of kefir. Traditional kefir is made with dairy milk, but you can make or buy kefir made from plant-based milks such as soy, almond, coconut, or oat milk. These vegan kefirs are cultured with either milk kefir grains that have been adapted to non-dairy milks or with water kefir grains.
What is a non-dairy substitute for kefir?
Non-dairy substitutes for kefir include plant-based kefirs made from soy milk, almond milk, coconut milk, or oat milk. You can also use water kefir, which is made by fermenting sugar water with water kefir grains. These substitutes provide similar probiotic benefits without the dairy.
Is plant-based kefir as good as regular kefir?
Plant-based kefir can be as beneficial as regular kefir, though the probiotic content may vary. The specific benefits depend on the type of plant milk used and the fermentation process. While dairy kefir typically contains a wider variety of probiotic strains, plant-based kefirs still offer a good range of beneficial bacteria and yeasts that can support gut health.
Is there such a thing as dairy-free kefir?
Yes, dairy-free kefir exists and is made using plant-based milks or water kefir grains. These options are suitable for those who are lactose intolerant, allergic to dairy, or following a vegan diet. Dairy-free kefir offers a similar tangy taste and probiotic benefits as traditional dairy kefir.
Can I use any plant-based milk to make kefir?
Yes, you can use various plant-based milks to make kefir, including soy milk, almond milk, coconut milk, and oat milk. Each type of milk will produce a kefir with a slightly different flavor and texture. It’s important to use sweetened or add a sweetener to unsweetened plant-based milks to provide the necessary sugars for fermentation.
How do I store homemade kefir?
Store homemade kefir in a sealed glass jar in the refrigerator. It will continue to ferment slowly in the fridge, so it’s best to consume it within a week for optimal flavor and probiotic content. If it separates, simply stir or shake it before drinking.
What are the health benefits of kefir?
Kefir is rich in probiotics, which are beneficial bacteria and yeasts that support gut health. Regular consumption of kefir can aid digestion, boost the immune system, and improve overall gut health. It also contains vitamins, minerals, and proteins that contribute to a balanced diet.
Can I use kefir in recipes other than drinking it?
Yes, kefir can be used in various recipes. It can be added to smoothies, salad dressings, and baked goods. You can also use it as a base for creamy sauces or as a substitute for yogurt or buttermilk in recipes.
What should I do if my kefir doesn’t thicken?
If your kefir doesn’t thicken, it could be due to several factors such as temperature, the activity of the grains, or the type of plant-based milk used. Ensure that you are fermenting at room temperature (around 70-75°F or 21-24°C) and that your grains are active and healthy. If using unsweetened plant-based milk, consider adding a sweetener to support fermentation.
