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Water Kefir Recipe

by (8933)
Updated about 2 hours ago
Created February 01, 2012 at 4:44 PM

My water kefir arrived in the mail (I bought some because Nance and Dragonfly take a lot about kefir/kombucha). What are some good ways to make it? Can I make it with apple juice? I'd like to keep it very simple. What sugar should I use? Do I have to use sugar?

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37187 · February 01, 2012 at 11:52 PM

Here's a very nice how-to video: http://www.youtube.com/watch?v=p-t9C7PoBRc

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1638 · February 01, 2012 at 11:43 PM

Sorry, that's subscribe BUTTON ...

E7a462d6e99fec7e8f0ddda11b34a770
1638 · February 01, 2012 at 11:42 PM

@Korion and anyone else - if you use Google Reader, you can click on the red subscribe bitton in the upper left and put in the main (home) address of Nance's (or anyone else's) blog and it will subscribe you. Easy peasy.

96bf58d8c6bd492dc5b8ae46203fe247
37187 · February 01, 2012 at 6:06 PM

@Korion, the dried fruit is for the kefir kritters (grains) not you. I put it in cheesecloth and every few days I rinse the cloth and replace the fruit. The fresh wedge of lemon is for acidity I believe. I'm a blog newbie so I don't have RSS or anything at this point. I'd just save the blog link as a browser Favorite if you wish to check it now and then.

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8933 · February 01, 2012 at 5:42 PM

Thanks Nance, I was hoping you'd answer! I'm very afraid of dried fruit (VERY bad experiences with it last year). I didn't know you had a blog. How do I subscribe though? Should I make a Blogger account?

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37187 · February 01, 2012 at 5:31 PM

@Sue, yes they are different probiotic cultures. The dairy kefir grains look a lot like cauliflower florets. The water kefir grains look like small nuggets of "gummy baby" material. I don't know about dairy grains, but my water kefir grains taste mildly sweet and have a tapioca-like texture.

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656 · February 01, 2012 at 4:55 PM

Is there a difference between water kefir cultures and dairy?

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2 Answers

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37187 · February 01, 2012 at 4:52 PM

Hi, Korion! As I understand it, the sugar that keeps the grains the healthiest is rapadura (brand name I used is Rapunzel.) If you don't have that, white or turbanado can be used but add a little blackstrap molasses (1 tsp?) for the minerals.

Your first 2 or 3 batches will be drinkable and can be used STARTING IN SMALL DOSES of about a tbsp per day to acclimate your gut to the powerful probiotic bugs. However, the flavor and fizziness of the first few batches are not yet the best and you will notice improvement as you continue to brew more batches.

I'd strongly recommend that you brew your initial batches in water plus sugar and some dried fruit (organic unsulfured) such as raisins plus a wedge of organic/scrubbed fresh lemon. Once your grains start to multiply and you have surplus grains you can try brewing directly in juice such as apple. I've read that brewing directly in juice weakens or can kill your grains so I always use juice at 25%-50% strength for the second brewing (grains already strained out.)

Here's a link to my detailed instructions.

E7a462d6e99fec7e8f0ddda11b34a770
1638 · February 01, 2012 at 11:42 PM

@Korion and anyone else - if you use Google Reader, you can click on the red subscribe bitton in the upper left and put in the main (home) address of Nance's (or anyone else's) blog and it will subscribe you. Easy peasy.

B0fe7b5a9a197cd293978150cbd9055f
8933 · February 01, 2012 at 5:42 PM

Thanks Nance, I was hoping you'd answer! I'm very afraid of dried fruit (VERY bad experiences with it last year). I didn't know you had a blog. How do I subscribe though? Should I make a Blogger account?

662a4ea915eb7c758bdd797d77ead7b6
656 · February 01, 2012 at 4:55 PM

Is there a difference between water kefir cultures and dairy?

96bf58d8c6bd492dc5b8ae46203fe247
37187 · February 01, 2012 at 5:31 PM

@Sue, yes they are different probiotic cultures. The dairy kefir grains look a lot like cauliflower florets. The water kefir grains look like small nuggets of "gummy baby" material. I don't know about dairy grains, but my water kefir grains taste mildly sweet and have a tapioca-like texture.

E7a462d6e99fec7e8f0ddda11b34a770
1638 · February 01, 2012 at 11:43 PM

Sorry, that's subscribe BUTTON ...

96bf58d8c6bd492dc5b8ae46203fe247
37187 · February 01, 2012 at 6:06 PM

@Korion, the dried fruit is for the kefir kritters (grains) not you. I put it in cheesecloth and every few days I rinse the cloth and replace the fruit. The fresh wedge of lemon is for acidity I believe. I'm a blog newbie so I don't have RSS or anything at this point. I'd just save the blog link as a browser Favorite if you wish to check it now and then.

6714718e2245e5190017d643a7614157
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10044 · February 01, 2012 at 10:01 PM

Korion,

Here is a good resource page for milk and water kefir. There are articles and recipes.

http://www.culturesforhealth.com/kefir

96bf58d8c6bd492dc5b8ae46203fe247
37187 · February 01, 2012 at 11:52 PM

Here's a very nice how-to video: http://www.youtube.com/watch?v=p-t9C7PoBRc

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