YieldMore than a pint
2 cups almonds (sprouted)
2 cups water
Packet of kefir culture
1. Blend almonds and water. Pour through a muslin bag and squeeze out liquid (use pulp to make "almond cookie surprise).
2. Blend liquid with kefir culture.
3. Pour into a wide mouth jar. Cover with a light cotton cloth and sit at room temperature for 6-8 hours.
4. You can serve just the cream at the top or blend everything and serve.
Sweet Adeline's ThoughtsBy Sweet Adeline
A lovely fermented drink.
Keeps 5 days in the fridge.
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