Yieldmore than a pint
2 cups sprouted almonds
2 cups filtered water
1 packet kefir culture
1. blend almonds and water
2. pour through a muslin bag and squeeze out liquid (use pulp to make "almond cookie surprise)
3. blend liquid with kefir culture
4. pour into a wide mouth jar, cover with a light cotton cloth and sit at room temperature for 6-8 hours.
5. you can serve just the cream at the top or blend everything and serve
Sweet Adeline's ThoughtsBy Sweet Adeline
keeps 5 days in the fridge
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