Today, traditional authentic water kefir [Japanese Water crystals] is easily prepared at home. A few slices of organic lemon, some dried fruit, such as white figs, and sugar are combined in a clean suitable glass container, in addition to the kefir grains.
The contents are left to stand at room temperature for approx. 24 to 48 hours. Then, the water kefir grains are strained out in order to separate and retrieve the kefir grains from the liquid-kefir. The grains are added to a new batch of lemons, sugar, and figs or other dried fruit, and the process is simply repeated.
This simple process can be performed on an indefinite basis... for kefir grains are forever. The strained liquid-kefir may either be consumed fresh or refrigerated for later use. You may allow the kefir to ripen at room temperature over a period of days before consuming. Keeping the lid tightly close will help to hold more carbonation.
To start a batch of kefir, add ½ fresh organic lemon cut into slices (we recommend organic lemons because commercial lemons contain wax, colorings, & pesticides to name a few things), 2 dried white figs or equivalent organic dried fruit, and 2 to 6 tablespoons of organic cane sugar into a clean glass container. Add some distilled, filtered, or bottled water and stir solution until sugar is dissolved. Top off with enough water to make 1 quart to ½ gal batch. Then add your kefir grains from the last batch plus the saved liquid, too. Leave at room temperature. Your water kefir will be ready in 24 to 48 hours depending on the average temperature.
If this is your first batch, prepare as directed above, removing the kefir culture from packaging, pour entire contents into clean glass jar with tight fitting lid.
Stir contents by swirling the container.
To start the process over, simply pour off portion to drink, leaving the grains and enough old liquid to cover the grains. We find that the grains do not have to be rinsed. You’ll want to transfer the grains and liquid to a clean container. To keep the process going, make recipe from above in a clean container and add the water kefir grains to start the process over again and again. You only need to rinse the grains if there is to much yeast build up in the bottom of the container. Do this by poring off the old liquid and adding fresh water. Swirl the container to rinse the grains, allow grains to settle and then
pour off the water.
Do not allow the grains to sit without fresh supply of food; just like you they need a daily food supply! We recommend making smaller batches through the week vs trying to make one large batch. The finished product does not store for long, due to high yeast content, so fresh is best. Make up a new batch right after one batch is ready. Or you may pour right from the container, too. Keep the water kefir covered with a tight fitting lid to build up carbonation. However, caution must be taken not to explode the glass jar. During the first 24 hours, you may have to vent the container to relieve pressure. Place in a box or cupboard for safety.
If the kefir is culturing to fast you may put it in the refrigerator to slow down the process or if you cannot attend to the grains for a few days. This will make them culture much slower than if out at room temperature.
As your grains grow in size, they will break apart and make new grains. As the grains increase in number you will be able to culture more lemon/sugar solution.
Water kefir makes a wonderful, fizzy, pro-biotic lemonade!
Please feel free to email or call if you have any questions on culturing your kefir.
- Organic Cultures - 
