@R-S

1. Yes, for non-dairy milks like rice milk, it’s important to add a small amount of sugar to help the kefir culture grow. This gives the microbes something to feed on since rice milk is very low in carbohydrates. With dairy milk there’s naturally lactose to feed on. With rice milk, there isn’t much sugar, so adding a bit gives the culture enough fuel to activate and ferment.

2. Yes, your powdered kefir starter is the replacement for Easy Kefir. Both are direct-set powdered kefir culture, just two different brands.

3. Here’s a basic recipe for non-dairy kefir with a direct-set powder starter (like yours):

a. Pour 4 cups (1 quart) rice milk into a clean jar.

b. Add your powdered kefir starter (follow the packet weight… typically one packet for about a quart/4 cups)

c. Add 1 teaspoon raw sugar (since you don’t have Prebio Plus

d. Stir gently until dissolved

e. Cover with a breathable lid (coffee filter, cloth) and let ferment at around room temp (ideally ~22–24 °C / 72–75 °F) for 12–24 hours.

You’ll know it’s done when it smells tangy and the texture is slightly thicker or a bit custardy.

4. Beginners should start low and slow. 1-2 Tbsp once or twice per day with meals for a few days. If it’s well tolerated, build up to 1/4 to 1/2 cup per day or as feels good. It’s easier on digestion when you start small and increase gradually.

5. Yes, rice milk and kefir starter are both dairy-free