Dear Kefir friends,
As I previously indicated, we are going to make kefir from plant milk today. In our example we used plant milk from soy beans. Our recommendation is to make the soymilk on your own. Because just in this case you can determine the ingredients of your soy drink. Bought products like soy, rice or oat drinks sometimes contain stabilizers, flavours and other additives which you will not find in self-made drinks. Except you add it;-)
But why is homemade plant milk (soy milk) better for the kefir grains? How is the impact on the kefir mushroom?
