Fermenting Almonds in Milk Kefir

Fermenting Almonds Milk Kefir

Nuts are exceptionally versatile and add a great protein and nutrient boost to any meal as well as making a healthy snack all on their own.

Almonds are one of my favorite nuts to use as they fats are more stable. I try to incorporate them into as many recipes as possible. They are also fantastic fermented and add texture and flavour to a dish.

To ferment your almonds, you will need to soak your raw almonds in milk kefir whey for between 2-5 days. I prefer to store them in the fridge whilst fermenting. The longer you ferment the nuts the softer they become and the less astringent and the more sour. The soaking process can also help to reduce the phytic acid content, which can interfere with the absorption of nutrients.

It also becomes easier to peel off the outer skin after 2-3 days of fermentation. I keep a batch in my fridge to use in smoothies, desserts for nut butters or just to eat them as a snack.

Make sure that they are completely covered with the whey as they will oxidize and turn grey. I also try to add them to dishes at the last minute as heat destroys their beneficial fats and the probiotics they have acquired whilst fermenting.

To remove the skin, remove a portion of the nuts from the jar (use plastic or wooden utensils) that you want to use and rinse under cold water. Place them on a dry tea towel or micro fibre cloth and rub them together until the skin loosens and rubs off.

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You can then use the nuts for cooking and compost the skins which my compost worms absolutely love.


  1. Use high-quality, organic almonds: Choose almonds that are fresh and free of any mold or rancidity. It’s also best to choose organic almonds, as they are less likely to have been treated with chemicals that could interfere with the fermentation process.
  2. Use a high-speed blender: Almonds can be tough to blend, especially if they haven’t been soaked long enough. Using a high-speed blender can help to ensure that the almonds are fully blended and smooth, which will make for a better fermentation.
  3. Monitor the fermentation process: Keep an eye on the mixture as it ferments to ensure that it doesn’t spoil or develop harmful bacteria. If the mixture smells off or starts to mold, discard it and start over.
Uta Heidelauf
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