Plant milks such as soy, coconut, rice and oat milk can be used to make kefir.

The grains still need occasional batches in cow’s milk. They use the lactose in milk to grow, so after every six batches made with plant milk, make one batch with cow’s milk to feed the grains. Without these milk feedings, the grains will die. Follow the milk-kefir fermentation guide for that batch.

1. Fermenting soy milk

Soy milk is more difficult to ferment than cow’s milk. Use a slightly lower proportion of grains than you would for cow’s milk. Fermentation takes about 18 hours. The acidity does not fall noticeably, so pH test strips are not suitable for checking this process. Watch the finished consistency carefully; this method is better suited to experienced fermenters.

The video below shows the texture of our soy milk kefir. It should be slightly thinner than ordinary milk kefir and pale yellow in colour.

2. Fermenting coconut milk

Coconut-milk kefir is slightly thinner than milk kefir. Read the label carefully when buying coconut milk: choose 100% pure coconut milk with a high fat content and no preservatives.

3. Other plant milks

Other plant milks, including oat milk, can also be used. Fermentation time varies with the type of milk and your surroundings. Try different approaches to find a recipe that works for your conditions.

4. UHT milk, milk powder and low-fat milk

UHT milk and milk powder are not recommended because they lack nutrients that kefir needs and often produce kefir with a poor flavour. Low-fat fresh milk is also not recommended because the grains need fat to ferment properly.