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Water Kefir

This is not the same as Milk Kefir, and closer to Kombucha - but much easier to make!
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Ingredients Method Notes

Ingredients
  

  • 1 litre water un-chlorinated - boiling and cooling is a great way to ensure this
  • ¼ cup Water Kefir Grains
  • ¼ cup Sugar Raw sugar works well but any sugar will do

Method
 

  1. In a sterile Agee style jar place water and sugar.  Stir with a wooden spoon until sugar dissolved.
  2. Add Water Kefir Grains
  3. Optional - Add a slice of lemon (this will inhibit the growth of Kahm yeast)
  4. Optional - Add a prune, date or a couple of raisins to boost the fermentation process
  5. 1st Ferment:  Cover with muslin or a Chux Cloth and leave to ferment for 24 to 48 hours.  (This may take longer in cooler weather)
  6. NOTE:  If your grains need a boost (eg they are fresh from the fridge you can add a couple of pinches of Baking Soda in this 1st ferment.
  7. 2nd Ferment:  Strain the liquid into a new jar removing your Water Kefir Grains ready for another batch, or store (see below).  Add some fruit, herbs, or ginger to your second ferment and cover with a  lid.  I recommend the use of a burpee or airlock lid for this stage.  If using a standard lid you will need to 'burp' your jar by unscrewing the lid as the pressure of the gases building up will end badly!  However do not burp too often or your Kefir will loose it's fizz.  Allow at least 24 hours for this ferment.  Then refrigerate.

Notes

Storing:
If you are just storing your Water Kefir Grains before making another batch place them in the fridge in 2 cups of water and feed your grains 1 tablespoon of sugar a week