Fresh Kefir Grains work faster than dried/dehydrated grains
New batch of kefir water brewing, ready to drink soon !
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.
- Glass jar with tight fitting lid
- Organic dried fruit or fresh peeled fruit. Figs, dates, and bananas work well. See Tips & Tricks for more
- Organic lemon or other acidic fruit. Do not use liquid lemon or bottled lemon juice, this will kill the active cultures in the water kefir starter.
- Organic cane sugar
- Filtered water or good quality well water
- Real water kefir grain starter
For the amount of grain that we send you can start making a half gallon of water kefir beverage.
To start, open package of water kefir and place in clean container. Add enough clean, non-city water to fill container as seen in the picture to the left. Then add between 2 tbsp to 1/4 c sugar. The last step is to add dried, fresh, or canned fruits of your choice and a slice of lemon.
Cover the container with the lid or use an airlock. Loosen lid enough to allow carbonation to vent but not enough to allow fruit flies/gnats to enter the brewing vessel.
The amount of fruit and sugar used has no hard rules and is more for taste. If you like it sweet like soda...use more sugar.
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 a wedge of fresh organic or 1/2 lemon if making a large batch (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. A great indication is when the fruit floats the kefir is ready.
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. In most cases, 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
vegan pro-biotic lemonade!
Please feel free to email or call if you have any questions on culturing your water kefir.grains.
1. More Carbonation...
Water kefir taste the best when fizzy. To build up carbonation, the brewing container must have a tight fitting lid.
Be careful, however, that the container does not explode. To reduce risk, crack the lid just a bit to allow a little pressure to escape. You can finish off the brewing in plastic bottles if desired.
2. Safety & pH...
Some recipes don't call for the lemon or other acidic fruit; however, this is your safety factor. Keeping the pH of the water kefir below 4.6 will insure that the brew is safe from pathogens.
3. Growing More Grains...
If you wish for the water kefir grains to grow and multiply, you need to feed them some extra nutrients. This step is not needed if the kefir is producing enough water kefir for you to consume. We recommend a Cal-Mag supplement and organic black molasses to assist
in producing more grains. You can
also use some natural coral or wash
and steam eggs shells, too.
4. Fruits to Use…
You can use any unsweetened, non-sulfured dried fruit you like to flavor your water kefir beverage. White or mission figs, dates, or other natural sweet fruit
work well. You can also use fresh fruit that can be peeled, such as oranges, bananas, or even pomegranates! We have even used fresh blackberries
Fresh banana works well, but, must
be removed after 12 hours or it will
turn to mush. Only fruit known not
to work are cherries, maybe to anti-properties contained within?
5. Taking a Break...
If you need to take a break from making kefir, place the kefir grains in a small jar with two teaspoons of sugar, top off with water, and keep in the refrigerator for up to 2 weeks. For longer term storage, the kefir grains can also be dehydrated, placed in an sealable container or bag and kept in the refrigerator for up to 6 months. Dehydrated grains may take a few rounds before becoming fully
Difficulty Level 1
Anyone can make this very easy kefir culture. Simple to manage, Make a simple recipe of lemon, dried fruit, and a little sugar each week. Leave at room temperature for 24 to 48 hours, or until carbonation forms. Pour off the amount to consume or full your glass right from the container. Strained product can be drank raw as a refreshing natural soda. Needs to be feed/cultured at least once a week. No need to refrigerate.
Comes with fresh organic grown kefir grains in liquid starter packet, complete instructions and recipes online. See instruction sheet section for need items.
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