Turn soy milk—or regular milk—into probiotic-rich cultured plant-based milk with zero fuss. No yogurt maker, no chamber, no heating required. Just stir in 1.5g of kefir grains or powder(if you are vegan, there is vegan kefir) into 500g of soy milk and leave it at room temperature to ferment. Mostly less than 24 hours in room temp but generally 24-36 hrs, you’ll have a creamy, tangy, living macrobes packed with beneficial yeasts. This method is simple, accessible, and perfect for anyone exploring fermented foods or plant-based living.
I’d recommend to make just small amount – the shelf life in the fridge is very short(1-2 days).
Subscribe for more at @maestfoodchannel — we’ll be sharing more methods, tips, and results from our ongoing experiments with kefir and fermentation soon.
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