Making Almond Milk Kefir for the First Time

Written by Dyami Millarson

It is many years ago now that we had water kefir and milk kefir at home in Leeuwarden. There was a discount on kefir starter in my local ecological supermarket a little while ago, so I decided to give it a try. Yesterday was the first time I made almond milk kefir. In fact, it was probably the first time that I ever made kefir on my own. I was already quite familiar with the process because I had observed countless times how my father made new batches of kefir.

I used a 2 euro coin in all of the pictures to show the scale. There were 3 sachets of kefir starter in the box. I used one of the sachets on Sunday 13 December 2020.

There was a two-sided instruction manual in Dutch which I read. It said it is possible to use almond milk for making kefir.

It did not say in the Dutch instruction manual that one should not use utensils made of any metal for stirring the kefir. However, my father informed me that this may be important to keep in mind with kefir.
The backside of the Dutch instruction manual contains an FAQ about kefir. The answer to the 7th question informs us that almond milk may be used for making kefir, which is what I did on Sunday 13 December 2020.

The instruction manual explained the making of the kefir in four steps, which I will be covering here. The first step was to pour one litre of almond milk into a mason jar:

Mason jar.
1 litre of almond milk.
I began pouring the almond milk into the mason jar.
I emptied the container with 1 litre of almond milk in the mason jar.
I shook the almond milk container to make sure even the last drops came out.

The second step was to add 1 sachet of kefir starter and stir it until the white powder was gone. My father recommended not to use metal utensils for stirring it, but wooden ones. He said metal might spoil the kefir.

The white powder is floating on the surface of the almond milk.
I had to stir it wildly because it wasn’t easy to dissolve all of the white powder in the almond milk.
Almost all of the powder was dissolved by this stage, I had to stir it just a little longer.

The third step was to close the lid of the mason jar or to cover it with a coffee filter. Afterwards one has to wait for 24-48 hours for the kefir to be ready. I have already left the kefir alone for 24 hours, tomorrow will be the second 24 hours. I may decide to leave it for a third 24 hours to make it extra strong and this may also prove useful for making the next batch of almond milk kefir.

The fourth step: after waiting for 24-48 hours, the kefir may be stored in the fridge for up to weeks. At least 200 ml ought to be left for making the next batch of kefir. The manual says that one may make at least 10 litre of kefir with 1 sachet and that it is best to use the 200 ml of leftover kefir as soon as possible. I believe it may be possible to make kefir indefinitely if one consumes less or nothing of the first batch and chooses to use a large quantity or everything from the first batch for making kefir.


  1. Is Kefir like jelly????how long can Kefir be preserved? Is it a kind of milk desert?Kefir is made of almond milk and sachets only?

    Liked by 1 person

  2. I have never tried Kefir, or know much about it, though they do sell it in stores here in the US. You’ve intrigued me. Now I have to try it! I am wondering if, how, kefir is made from an existing batch? Is it like making yogurt where you simply add the ingredients to a portion of the original “starter,” or do you still need to begin with a sachet as well?


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