Kefir Notes

Kefir Notes, Questions and Answers

Water kefir, like kombucha, is first cultured by introducing a scoby (symbiotic culture of bacteria and yeasts) into sugar water. The beneficial bacteria and yeasts present in the grains metabolize the sugar and turn it into acetic acid. Grains are small, translucent, gelatinous structures and are comprised of assorted bacteria including lactobacillus hilgardii which gives them their characteristic crystal-like appearance. When properly cared for and regularly cultured, they produce a wonderful probiotic-rich beverage and will continue to grow and reproduce indefinitely

Impressively rich in micro-nutrients, enzymes and beneficial bacteria, water kefir numbers among the top ten dairy-free probiotics.

Ingredients (this is for a large quantity of kefir) ** not required

1/3 Cup Water Kefir Grains

1/2 Cup Organic Sugar (Yes, sugar.)

1/2 Organic Lemon 1 Thin Slice Fresh Ginger (Peeled) **

1 to 1 ½ quarts Spring Water (contains minerals)

Instructions Dissolve sugar into water. Do not use honey in place of sugar. Honey has antimicrobial properties and will damage your water kefir grains or delay their proliferation. Add water kefir grains, raisins, half a lemon and slice of ginger to the mixture of sugar water in a 1/2 gallon mason jar. Allow your water kefir to brew in a lidded mason jar at room temperature for 24 – 72 hours depending on the strength you prefer and the temperature of your home. The warmer your home is, the faster water kefir will brew. Strain the water kefir grains, lemon and ginger from the water kefir and bottle the liquid into smaller sealed containers. Allow the smaller bottles to sit out for another 24 – 48 hours to continue fermentation and produce natural carbonation. Serve cold over ice and enjoy!
If not stored in sealed containers it will remain “flat” just be like a juice. I add mine to smoothies, juice, or drink it straight.

Q.  Does water kefir have the same benefits as milk kefir?
A.  Generally speaking water kefir is slightly less concentrated than milk kefir and therefore some individuals find they must consume more water kefir than they would milk kefir. However, due to water kefir's water (rather than dairy) base and great taste when flavored, it is easy to consume larger amounts of water kefir.

Q.  Are water kefir grains reusable?
A.  Yes, water kefir grains are reusable. Once your kefir is finished culturing, simply remove the water kefir grains and place them in fresh sugar water, juice, or coconut water.

Q.  How long do water kefir grains last?
A.  With proper care, water kefir grains should last indefinitely.

Q.  What is the process to make water kefir?
A.  Water kefir grains are added to sugar water, juice, or coconut water and allowed to culture for 24-48 hours, then the kefir grains are removed. To flavor water kefir (we don't recommend drinking water kefir made with sugar water without flavoring!) simply add fruit juice or flavor extracts (e.g., vanilla extract) to the water kefir. 
 
Q.  Can I allow the kefir to culture for longer than 48 hours?
A.   We strongly recommend against allowing the kefir grains to culture for longer than 48 hours as over time it will damage the grains by potentially starving them (particularly in warm weather when the culturing process is sped up due to the heat).

Q.  How will I know if I've successfully made water kefir?
A.  The primary indication of whether or not you have successfully made water kefir is that the finished kefir tastes less sweet than the sugar water or juice you've started with.

Q.  Will water kefir grains multiply?
A.  Water kefir grains are known to multiply, but at times they are reluctant to do so and therefore we do not guarantee kefir grains will multiply. Even if they do not multiply, with proper care, water kefir grains can be used repeatedly to brew water kefir.

Q.  How can I flavor water kefir?
A.  Water kefir made with sugar water can be flavored (after the kefir grains are removed!) using fruit (fresh or dried), fruit juice, or flavor extracts. Fruit can be added during or after the culturing process (see below) but should be changed out regularly (daily for fresh fruit, weekly for dried fruit). A tasty lemonade-type drink can be made by adding 1/2 cup lemon juice to 2 quarts finished water kefir. Although just about any fruit juice can be used, we are especially fond of blueberry-pomegranate juice. To make a cream soda-type drink, add 1-2 T. vanilla extract to 2 quarts finished water kefir. 
 
Q.  Can I flavor water kefir while it's brewing?
A.  Yes, technically you can add fruit (fresh or dried) to the sugar water at the same time you add the grains. Several cautionary notes: 1) Not all fruit is compatible with kefir grains and over time, may damage the grains. Strawberries, mango's, and figs are popular fruits to add during the culturing process. 2) Be sure to secure either the fruit or the kefir grains in a cotton muslin bag prior to beginning the culturing process.  Fruit (either fresh or dried), tends to disintegrate into lots of tiny pieces during the culturing process making it extremely difficult to separate the fruit from the kefir grains before brewing your next batch. Don't spend hours trying to clean your kefir grains! Contain either the kefir grains or fruit in a cotton muslin bag which is large enough to allow the kefir grains room to multiply.

 Q.  Can I use juice to make water kefir?
A.  Yes, straight fruit juice (we recommend organic) can be used to make water kefir. Note: we do strongly recommend getting your kefir grains established using sugar water (for at least a few batches) prior to using juice. We also advise you to use separate sets of kefir grains for culturing juice and culturing sugar-water. Juice tends to be very hard on kefir grains and they do tend to break down a bit (it helps to culture them in sugar water every few batches). Unfortunately when you use water kefir grains in juice and then move them to sugar water, the resulting kefir usually tastes very unpleasant, thus our recommendation for keeping two sets of grains. (This can be accomplished by waiting for your kefir grains to multiply and splitting them or by purchasing a second set of water kefir grains.) To make juice kefir you will use 2 quarts of juice for the 3-4 tablespoons (rehydrated) of water kefir grains included in your packet.

 Q.  Can I use coconut water to make water kefir?
A.  Yes, coconut water can be used to make water kefir. We recommend getting your kefir grains established using sugar water (for at least a few batches) prior to using coconut water.

Q.  What type of sugar should I use to make water kefir?
A.  evaporated cane crystals (aka organic white sugar) makes a very mild-tasting water kefir which makes an excellent background for adding flavor. Whole sugars where the molasses is still intact (e.g.,  Rapadura, Sucanat, etc.) also work well for making kefir and are generally considered to be healthier for the kefir grains over the long term as the minerals in the molasses promote kefir grain health. (You can accomplish the same thing by adding a teaspoon of molasses per 1/2 cup of white sugar.) Whole sugars do tend to make a much more strongly flavored water kefir which you may or may not find pleasant.  We do recommend using organic sugars to eliminate chemicals which may harm the kefir grains. We do not recommend using honey (see above).

Q.  Do I need to add sugar if I'm using juice to make kefir (rather than sugar water)?
A.  No, there should be enough sugar in the juice to feed the kefir grains.

Q.  Is there any danger to using less sugar than is indicated by the instructions that came with my grains?
A.  Yes! Making water kefir requires a balance of ingredients to allow the kefir grains to properly culture. We recommend using a ratio of 1/4 cup sugar to 1 quart water when making water kefir. This ratio ensures the kefir grains are properly fed. Using less sugar (or culturing the kefir for longer than 48 hours) can cause the grains to starve. Over time, the grains will become less efficient and although you are using less sugar, you may actually end up with more sugar in the finished kefir than you would with efficient working kefir grains. (See below for information on how much sugar actually remains in finished water kefir). Ultimately, using less sugar will result in unhealthy kefir grains and possibly higher sugar consumption for you.

 Q.  How much sugar does finished water kefir contain?
A.  While certainly variation will exist between batches, generally speaking approximately 20% of the sugar you start with will remain following a 48- hour culturing process and almost all that sugar will have been converted to fructose from its original glucose-fructose state.  Therefore if you use our recommend ratio of 1/4 cup sugar to 1 quart water, the finished kefir will contain approximately 1.4% fructose.

Q.  How much alcohol does water kefir contain?
A.  As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, the amount should be quite small (usually significantly less than 1%). Using the prescribed ratio (1/4 cup sugar to 1 quart water) there simply is not enough sugar to result in an intoxicating drink. The exception to this general rule is when brewing 100% juice (rather than sugar water). The higher sugar content can result in a higher alcohol level. If you do not desire a higher alcohol level, we recommend limiting the fermentation period to 24 hours when working with straight fruit juice.

Q.  How do I take a break from making water kefir?
A.  To take a break from making water kefir simply prepare a sugar water solution (1/4 c. sugar to 1 quart water), place the grains in the sugar water, place a tight lid on the container, and place it in the refrigerator. The cold will greatly retard the culturing process and they can keep this way for up to several weeks. If at the end of that period you require more time, simply repeat the process with fresh sugar water. If you desire a longer break period, you can also dehydrate your water kefir grains by placing them on unbleached parchment paper in a safe location (room temperature) for several days until they are completely dry. Then place the dehydrated grains in a secure container (a zip-style plastic bag, glass or plastic jar, etc.) and in a cool dry place. They should keep this way for at least 6 months.

Q.  If I’m making other cultured foods (yogurt, sourdough, kombucha, etc.), how far apart do I need to keep the kefir culture?
A.  When items are being actively cultured (and don’t have lids), we suggest keeping a distance of at least several feet (and preferably more) between items. When your cultured items are being stored in the refrigerator with tight-fitting lids, there is no need to keep distance between them.

 Q.  Can I allow the kefir grains to rehydrate for longer than the recommended 3-4 days?
A.  We strongly recommend moving the kefir grains to fresh sugar water after 3-4 days. Leaving them for a longer period could result in the grains being deprived of food (sugar) and result in damage to the grains.

 Q.  I'm not sure my kefir grains are working properly? How can I tell if they are healthy and properly culturing the sugar water, juice, or coconut water?
A.  The ultimate test of whether the kefir grains are working properly is that the finished kefir is less sweet than the sugar water or juice you started with. The resulting kefir will still be quite sweet (due to the presence of fructose; see above for information on the amount of sugar remaining in finished kefir) but should be less sweet than the sugar water or juice you started with. Also, the kefir will generally change color over the 48-hour fermentation period.  
 
Q.  My water kefir grains are multiplying rapidly. Is there a point where I must remove some of the grains?
A.  While only 3 tablespoons of water kefir grains are required to culture up to 3 quarts of water kefir, more grains will not harm the process (and we don't recommend using less than 2 tablespoons of grains even when making less water kefir). However, at some point, you will likely have so many grains taking up room in your brewing container that you must remove a portion of them as a practical matter (or you simply won't have much kefir available). Extra kefir grains can be dehydrated.