Re: BIG Kefir question.

Hi Ash Ole

What you are experiencing is not uncommon for new kefir drinkers. It will pass (lol). You may be having some intestinal urgency also.

Be aware that almond milk is not the milk kefir grains' preferred food. Unless you alternate the grains periodically between dairy and nondairy milks or use a 50/50 mix of dairy/nondairy, the microflora of the grains could become damaged so that the grains will no longer grow and multiply. You might consider growing some only in dairy milk and then using the extra grains for your nondairy experiments. After a couple weeks of culturing your grains strictly in almond milk they will probably never make a 'proper' dairy milk kefir anymore although they will make 'something'. Certain of the microflora may be permanently lost.

When culturing non-acid nondairy milks with milk grains you may find adding a few teaspoons of lemon juice to almond milk along with the grains will give them a boost.

A non-acidic cousin to kefir, Viili, may be an additional way to culture your almond milk. Tweet