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How to Make Soy Milk Kefir

2 simple and clever ways to make your own soy milk kefir 

Keyword: kefir, probiotics, soy kefir, soy milk
Ingredients
  • Milk Kefir Grains Method
  • 1 tbs hydrated milk kefir grains
  • 2 cups sweetened soy milk Silk Original Soy Milk
  • Water Kefir Method
  • ¼ cup water kefir
  • 2 cups sweetened soy milk Silk Original Soy Milk
Instructions
Milk Kefir Grains Method
  1. Place hydrated milk kefir grains in a glass jar, then add soy milk. After a gentle stirring, cover the jar with plastic lid, paper filter, or cheesecloth and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. At some point, you will see some clear liquid (soy kefir whey) showing at the bottom of the jar with thickened curd floating on top. Gently stir to mix the floating curd back in the whey and let it continue to ferment until the soy kefir achieves a moderate sour taste. If the jar is kept at room temperature for a longer period of time, the soy milk kefir will be more tangy due to the longer fermentation process which produces more acid.
  2. After this time, the soy milk kefir is ready to be filtered. Place the mesh type strainer over a large bowl. Use spatula gently working the kefir through the strainer. Save the kefir grains and repeat step 1 for the next batch of soy milk kefir. If the fermentation was too long, and a large amount of kefir whey was formed, use spatula to stir gently before this straining step.
  3. After a few batches, transfer the kefir grains back to dairy milk to revitalize.
Water Kefir Method
  1. Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is.
  2. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at low temperature. Separation of soy curd from the liquid soy whey is normal. The soy curd on top can be scooped out and used as soy cream