This book describes the production of soymilk kefir from inoculation of soymilk with different percents of kefir grains (2%, 3% and 4%)to obtain the best product based on sensory properties including flavor, odour, texture, appearance, sourness and effervescence. This book also presents detailed information on chemical (pH, acidity, acetaldehyde, diacetyl and acetoin, microbiological (yeast and bacterial count) and sensory properties (as described above) of the best product after production and their possible changes during cold storage up to 14 days.