— Diane Dankert

One of the things that I like to do when I shop, because sometimes people don't put instructions on the back of a package, is, uh, I like to take a photo of the website address that's usually on a package so that I can take it home and experiment with it. But the key factor is that if you are using soy milk, I'm suggesting that it is organic and that it contains no preservatives, salt, or anything else in it. It has to be a super clean, um, product. Now, I have made keefer before, but I use almond milk and I like to use Kalvia farm's organic almond milk whose three ingredients are water, almonds, and salt. Now, if you do use a, I don't like the word clean. If you lose, if you use a, um, soy milk or an almond milk that is without preservatives, the one thing that you'll have to do aside from adding water, is to use maybe a teaspoon, a quarter of a teaspoon of sugar because the, uh, sugar needs to activate the ke for grains. So, uh, try it, let us know how you make out with that recipe. I have made yogurt from soy milk and from almond milk and it comes out very, very well. I'll add some prebiotic to it, probiotic rather. Um, and I think that, um, you will enjoy it. It's really a nice process and it's also, uh, much more effective on the pocket.