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It seems like everyone these days is crazy for kefir, a creamy fermented milk drink that is full of probiotics. If you love the idea of kefir, but you don't love dairy, try making your own version at home ... with soy milk! This two-ingredient recipe is as simple as can be (seriously, you don't really have to do much thanks to the magic of fermentation), and the result is slightly thick, perfectly tangy, and full of goodness for your gut. If you are soy-averse, try experimenting with other types of non-dairy milks and see which one you like the best! You can find ready-to-drink water kefir at your local health food store.

How to Make Soy Milk Kefir [Vegan]

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Ingredients You Need for How to Make Soy Milk Kefir [Vegan]

  • 1/4 cup ready-to-drink water kefir, unflavored
  • 2 cups sweetened soy milk

How to Prepare How to Make Soy Milk Kefir [Vegan]

  1. Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78°F) to ferment for 24 hours. Serve as it is.
  2. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at a low temperature. Separation of soy curd from the liquid soy whey is normal. The soy curd on top can be scooped out and used as soy cream cheese.
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Nutritional Information

Total Calories: 223 | Total Carbs: 27 g | Total Fat: 8 g | Total Protein: 0 g | Total Sodium: 100 g | Total Sugar: 0 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Joyce Gan

See My Recipes

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean. You will find a diverse collection of both old and newly developed recipes, of which 100% are gluten-free, and over 90% are vegan friendly. In my recipes, I only use natural sweeteners, such as stevia, agave nectar, or organic cane sugar, but not refined sugar.

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  2. Do you close the lid tightly or loose for gas to escape? I make fermented vegetable and the gases need to excape but I also make ginger ale where the bottle must be tight to have the fizz.

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