You can make kefir with milk, soy, coconut milk or fruit juice. The higher the fat content in the milk the thicker the kefir will be.
Add 1L of any milk, or milk alternative of your choice, to a clean jar with a lid. Ensure the milk is at room temperature (the kefir culture won’t start with a liquid that is too hot or too cold).
Add 1 sachet of kefir starter culture and stir gently until fully dissolved.
Place your Cadence Health nut milk bag, over the jar opening and secure with a rubber band.
Allow the mixture to sit for 24 hours at room temperature, but not in direct sunlight. An open jar allows the gas from the microorganisms to escape. If you prefer a fizzy kefir, simply secure the jar lid without the cloth to prevent the gas from escaping.