This clean paleo dairy free almond kefir milk is my way of adding some additional good bacteria to my family’s bodies without the dairy and the heavy feel of whole milk kefir.

This particular recipe will not yield a thick creamy kefir like you may be accustomed to, yet I do have other delicious recipes that mimic full fat yogurt. You may like them as well. I make one with coconut milk and another with raw or whole goat milk. All of them are wonderful yet it really depends on your diet, your preferences and sensitivities. I can eat or drink goat and sheep products now and then but I try to take some type of dairy enzyme to help avoid too much trouble. I get gas and digestion troubles from dairy that we do not want to get into if you know what I mean.

I add fruit now and then. This time I added some frozen strawberries as well a few fresh ones cut up. YOU can even add some ice if you like. This gave me a thicker version which kids love to call a smoothie, but little do they know it is loaded with good friendly bacteria.

Please enjoy this very simple and quick way to make a kefir using almonds and only a few other ingredients, which by the way are all optional as far as flavor goes.

The cultures do like a bit of sweetness to thrive on so keep that in mind when adding the honey.

Paleo Dairy Free Almond Kefir Milk

★★★★★ 5 from 1 reviews

• Author: Tina Turbin

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Description

Please enjoy this very simple and quick way to make a kefir using almonds and only a few other ingredients, which by the way are all optional as far as flavor goes.

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Ingredients

Scale 1x2x3x

• 4 cups almonds
• Honey, to taste
• Ground vanilla, to taste
• Kefir starter grains

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Instructions

1. Cover the almonds with filtered water for 8-12 hours or overnight.
2. Strain.
3. Place almonds in a blender with fresh, warm filtered water and blend on high until very milky. I use a Vitamix so this warms the water a tad more.
4. Add warm filtered water as needed.
5. Let sit a moment to settle.
6. Strain.
7. Place warm MILK (only) quickly back in blender.
8. Add a bit of honey and ground or pure vanilla.
9. Blend on high.
10. Add the starter Kefir packet into the warm liquid. (I use Body Ecology Kefir Starter)
11. Pour the mixture into a jar and place on shelf for 1-2 days, and you’ve got kefir.
12. Transfer to the fridge.
13. Enjoy!

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Notes

The more Kefir Starter you use the more pungent the flavor.
This particular recipe will not be as thick as a whole milk kefir but will have the culture benefits.
Many prefer to leave some of the nuts in the milk. I do not. I get enough nuts in my diet as it is with all my paleo baking.

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.