Category Archives: Water kefir

Water kefir is considered to be even better than milkkefir and the effect is similar. The inhabitants of the Caucasus Mountains know the effect of Kefir. Right from their childhood they drink it like water, and average life these people aged 110 years. This is one of the few places in the world where most people reach an advanced old age in perfect health. According to Dr. Menkiw who Kefir has already examined his life, his tuberculossis, cancer, disease, etc. as unknown. Dr. Drasek of Germany had the good effects of Kefir observed before the Second War.

How to make authentic water kefir ?

Posted on May 7, 2015 | Leave a comment
Although water kefir is not as popular as milk kefir, it basically follows the same concept. Instead of milk, a sugary liquid is used in water kefir. Symbiotic grains of yeast and bacteria ferments this liquid. Here are the steps that you need to follow to make authentic water kefir:
  1. Get the supplies ready: You would need a couple of measuring cups, plastic spoons, a strainer made of stainless steel or plastic, a bowl, a jar, a breathable lid, tea bag or muslin bag and finally water. For 1 tablespoon of kefir grains, you would ideally need 1 cup of water.
  2. Choose dried fruit: Apart from adding flavor to the kefir, dried fruits also add nutrients and minerals to the water kefir. You should choose dried unsulphured fruit instead of sulphured fruit. For 4 cups of water kefir, a handful of dried fruits is sufficient.
  3. Prepare the kefir grains: Strain off the liquid in which the kefir grains are dispersed. After straining off the liquid, rinse the grains with spring water by placing them in a clean bowl. Strain and rinse till you are satisfied.After preparing the kefir grains, place them in your fermenting jar. You must ensure that the fermenting jar is large enough to hold the water. There must also be adequate space between the lid and the water level.
  4. Feed the grains: Now, you should add sugar into the jar. The ratio that you need to follow is 1 tablespoon of sugar for every 1 tablespoon of kefir grains. Alternatively, you can also use honey, although it is not preferred due to its antibacterial properties which may result in the weakening of grains. You should add the dried fruits after stirring the sugar. Finally, add the water and stir the mixture with a plastic spoon. After stirring, add the lemon wedge if you desire.
  5. Cover and ferment: Finally, the jar should be covered with a breathable lid. Place the jar in a cool place away from sunlight. It should be allowed to ferment for about 24-48 hours.
  6. Strain: After 48 hours, place the strainer over a plastic bowl. Pour the entire contents of the jar in the strainer and let the kefir strain, leaving the grains in the jar.
  7. Add flavor and repeat: After straining the water kefir, pour it into a storage bottle or eat it right away. Alternatively, you can also add certain fruit flavors to enhance its taste. Finally store the grains so that you can feed it later and repeat the process. If you follow these 7 simple steps, then you would be easily able to make authentic water kefir.

Video - how to make waterkefir

Video - instructable - how make waterkefir

If you follow these 7 simple steps, then you would be easily able to make authentic water kefir.

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What is the ideal sugar to water ratio for making kefir ?

Posted on February 26, 2015 | Leave a comment

It is important to know the ideal sugar to water ratio when you are preparing kefir. Without knowing the ratio, you wouldn’t be able to make kefir. The optimum ratio is 3 parts sugar and 20 parts water. It means 3-10 % solution of sugar and water. So, if you take one cup of water, then you will need one tablespoon of sugar. During the summer season, you can use a little more sugar. Unless and until you get this ratio correct, you won’t be able to make kefir.

After getting the perfect sugar-water solution, you have to think about the kefir to solution ratio. The dried kefir grains can ferment generally between 1:16 to 1:18. It implies that for 1 cup of sugar-water, 1 tablespoon of kefir grains is perfect. With the passage of time, you would notice that 1 tablespoon of kefir grains can ferment 1 and a half cup of sugar-water. During the summer season, it is observed that 1 tablespoon of kefir grains is perfect for 2 cups of sugar-water. This is because the growth of kefir grains is faster in the summer season.

If you are a beginner, then start with the ratio of 1:16 to 1:18 which means 1 part kefir grains and 16 parts sugar-water or 1 part kefir grains and 18 parts sugar-water. This ratio can never go wrong and it doesn’t require any adjustments. All kefir grains are not same. Therefore, you may find some grains to ferment quickly, whereas some other grains consume a lot of time to ferment. Especially during the winter season, a huge delay in fermentation is noticed. For 1 and half cup water, sometimes 4 tablespoons of kefir grains are needed.

Both types of kefir grains have their own set of advantages. The kefir grains that ferment fast are called fast grains. They are needed in fewer amounts and here lies their advantage. The kefir grains that ferment slowly are called slow grains. They are needed in larger amounts and so you can have kefir frequently. You can use the finished kefir as a starter along with the kefir grains and here lies their advantage.

If you find that the kefir is too sour in taste, then adjust it by using less grains or using more sugar-water. On the other hand, if you use too much sugar-water and very little kefir grains, then there would be no fermentation. Therefore, it is very important to keep the ratio in your mind. When you are preparing kefir, do not forget to keep the ratios in your mind to prevent disappointment.

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Growth of water kefir grains in different seasons

Posted on February 26, 2015 | Leave a comment

The growth of water kefir grains depends largely on seasonal variations. As we know, all living organisms get affected by seasonal, climatic and environmental conditions. Kefir grains are no exception. The subtle seasonal variations affect the growth of kefir grains largely. Let us consider the example of a tree. With the changing of seasons, we find the tree to grow, bear fruits and flowers, change colors and then finally discard the old leaves. Similarly, we find kefir to undergo several climatic and seasonal changes.

During the summer season, kefir ferments rapidly. The warm temperature facilitates the rapid growth of kefir. In a striking contrast, during the fall and spring, the growth of kefir grains is very inconsistent. The inconsistency in growth of water kefir grains is also noticed in extremes of temperature, such as a sweltering hot afternoon or a cold night. Although the growth of kefir grains slows down in winter, they are still able to ferment at very cold temperatures.

water kefir grains

Water kefir grains

It is noticed that during the summer season, kefir is sour and zesty. On the other hand, during the winter season, kefir is mild. Due to the various strains of probiotic microorganisms present in kefir, it can be fermented at different temperatures. The various strains perform differently at different temperatures. This is the reason why kefir has a different taste in different seasons.

Water kefir grains keep changing their shape and taste. Therefore, it is a little difficult to work with water kefir grains. You have to patiently wait for the water kefir to show normal growth. Sometimes, the growth of water kefir grains lag for a few weeks, then the growth becomes normal and after that it suddenly shows 100-400 % growth.

During the winter season, water kefir grains grow better when mixed with easier sugars such as white sugar with molasses. During the summer season, water kefir grains prefer slower digesting sugars for proper growth. You may find some difficulty in handling water kefir grains during the winter season. If you are able to find a warm spot in winter, then keep the kefir grains there. However, you should not expose the kefir grains to sunlight as the UV rays can kill the bacteria.

seasonal-kefir-growth

Under proper and suitable conditions, kefir grains can grow from 5% to 400% within 24 to 48 hours. In the winter, the growth is around 5%, whereas during summer, the growth is around 400%. During moderate temperature, growth is between 5% to 400%. It is also observed that the smaller kefir grains reproduce faster than the large kefir grains.

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The Benefits of Lactic Acid Fermentation

Posted on January 4, 2015 | Leave a comment

Most often we consume many good foods about which we hardly have any idea as to what it actually is or its benefits. The best example of such foods is yogurt, pickled vegetables and many others. All these specialty foods use lactic acid fermentation which is a biological process in which glucose and sucrose or lactose and other types of sugars are changed into metabolite lactate and cellular energy.

What causes lactic acid fermentation ?

Fungi and bacteria are responsible for causing lactic acid fermentation and the most important bacteria are Lactobacillus. Today, at every step we consume anti-biotic to fight diseases. Although these are bacteria, they sometimes kill the good bacteria present in the human body that offer immunity and the strength to fight diseases. Hence it is necessary that we have lactic acid fermented products that will keep the immune system working properly.

Lactic acid fermentation is used to produce various types of specialty foods all over the world. In the Western world, yogurt, sour dough bread, olives and cucumber pickles are common items, while in other parts of the world it is used in pickled vegetables, Kimchi which is fermented combination of radishes, Chinese cabbage, garlic, red pepper and ginger, kefir, fermented milks, fermented cereal and milk mixture, fermented rice and shrimp mixture and many others for their unique health benefits.sauerkraut The sour taste present in these foods is due to lactic acid fermentation. It also improves the safety and microbiological stability of the foods. Cheese, yogurt and kefir are the best examples of lactic acid fermented foods are a little sour in taste. The sugar contents present in cabbage act as preservatives when converted into lactic acid.

Advantages of lactic acid fermentation

The benefits of consuming lactic acid fermented foods are endless. Here is a list of only a few of the advantages that you will enjoy:

  • Lactic acid fermented foods like kimchi, sauerkraut, yogurt, kefir etc. and other fermented vegetables help to maintain and also restore the required levels of good bacteria and improve digestive health too.
  • If beneficial bacteria are present in the body, you can prevent attacks of other diseases that are caused by harmful bacteria.
  • Lactobacillus plantarum which is one of the most used lactic acid fermentation bacteria present in a huge amount in fermented cabbage, sauerkraut etc has wonderful medicinal effects on the consumer.
  • It supplies Vitamin C.
  • Reduces chances of diarrhea.
  • Effective in dealing with constipation and bowel movement problems and pains.
  • Reduces flatulence and bloating to a great extent and thereby relieves bowel related pains.
  • Enhances the digestive system.
  • Since antioxidants are present in the lactic acid fermented foods, they help to reduce free radicals.
  • Lactose is hard to digest. But the fermentation process turns it into lactic acid that is easily digestible.
  • Helps to produce Omega 3 fatty acid which is greatly beneficial for digestion and healthy living.

It is not that difficult to prepare your own lactic acid fermented foods like yogurt, kefir etc. Since they are fermented by using friendly bacteria namely Lactobacillus, you can keep yourself healthy by working up a little. All you need is milk, live yogurt and a sterile container and the process is very easy. Another unique lactic acid fermented porridge is Magou made with maize and wheat flour that contains the bacteria. Kefir fermentation is more of less like yogurt fermentation. The difference is that kefir uses not only bacteria but yeast also for fermentation. The kefir grains contain proteins, carbohydrates and lipids and when fermented are extremely good for health. You can also make your own fermented vegetables. You can also opt for organic ingredients that you rely on for a better and a healthier life.

Most often we consume many good foods about which we hardly have any idea as to what it actually is or its benefits. The best example of such foods is yogurt, pickled vegetables and many others. All these specialty foods use lactic acid fermentation which is a biological process in which glucose and sucrose or lactose and other types of sugars are changed into metabolite lactate and cellular energy.

 

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How to rehydrate water kefir grains ?

Posted on December 13, 2014 | Leave a comment

Water kefir is a very healthy beverage. It is made with sugar water and water kefir grains. The plenty of probiotics present in this fermented beverage can improve the digestive system of your body. Water kefir grains are different from milk kefir grains. The milk kefir grains are white in color whereas the water kefir grains look more as semi-transparent crystals.

How do <a href=

water kefir grains look like ?" width="180" height="180" /> Here you can see how do water kefir grains look like when they are still FRESH

Here you can see how do <a href=

water kefir grains look like when they are DRIED" width="180" height="180" /> Here you can see how do water kefir grains look like when they are DRIED

Though you can easily buy fresh kefir grains, using dehydrated kefir grains is a better idea. Especially if you have a friend who regularly makes water kefir, then she will surely have some stored dehydrated grains which you can use to make kefir. In this fast paced life, it is sometimes difficult to buy fresh kefir grains as they have to be dealt with, right away. Dried grains can be used whenever you have time.

Rehydrating water kefir grains is not a difficult task. Here is the detailed process to rehydrate kefir water grains:

  • The dehydrated kefir grains would look yellowish brown or reddish brown in color, when you would purchase them.
  • Instructions are written generally on the back cover of dehydrated kefir grains which tells to soak the dehydrated grains gently in a sugar mixture and keep it undisturbed for a few days. It is better to soak the dehydrated grains in sugar mixture for about 3-4 days.
  • To rehydrate the water kefir grains, you need to prepare the sugar mixture first at room temperature. Take four cups of water and dissolve 4-6 tablespoons of sugar in it. Stir the water so that the sugar gets totally dissolved in it. It would be better if you use mineral water or purified water instead of chlorinated water. You can use either brown sugar or white sugar, depending on your preference.
  • Now you should pour the sugar water mixture into a big glass jar. Add the dehydrated kefir grains in the jar.
  • Now cover the glass jar with a coffee filter or a tea towel. You can fasten it with the help of a rubber band.
  • Allow the grains to become plump in the sugar water mixture. Let the grains get rehydrated properly for about 4-7 days.
  • After the water kefir grains have undergone the process of rehydration, the grains would look plump and thick. 2 spoons of dried kefir grains can enlarge to almost 1/3rd

Thus, you can see that the process of rehydrating kefir water grains is so simple and easy. Once you have rehydrated the kefir water grains, you can proceed with making water kefir.

Water kefir is simple to make

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How to Make Water Kefir ?How to Make Water Kefir ?Hoe waterkefir maken ?

Posted on December 3, 2014 | Leave a comment

How to Make Water Kefir ?

Water Kefir (generally pronounced as keh-FEER) isn’t as popular as is milk kefir. But it’s basically the same concept. Moreover, it’s easy and also relatively quicker to make, additionally providing an abundance of probiotic for improving digestive health.

Water kefir is basically a fermented beverage that is teeming with probiotic bacteria which is highly beneficial to us. It is simple and at the same time quick to prepare. Once brewed, it tastes absolutely delicious. Small children enjoy it too. It possesses a slight sweetness to crisp, yeasty, earthy flavor, depending on how it has been prepared. Sometimes if the yeasts are more in the brew then it contains a small amount of alcohol. It is a bit fizzy when bottled.

Water kefir is not only a wonderful source of the beneficial bacteria; but also consists of a variety of organic acids, enzymes and a wide range of vitamins like vitamin K, B vitamins as well as folic acid (2). It is something your family and you can use for your skin daily or drink daily.

Here’s a step by step guide of how to make water kefir:

  • Dissolve one third cup of sugar in a cup of water in a pot on the stove. Allow it to cool slightly, then add three cups of water to it. Pour over this mixture in a half gallon jar (mason) and add one and half cups of water again (so that this jar is filled up to the 6 cup mark).
  • If the water is at room temperature, pour one third cup of kefir grains (water).

water kefir grains

  • Add about some drops of lemon juice. Cover using a coffee filter or a tea towel and secure using any rubber band.

flavor water kefir

  • Leave this in a warm place for about 24 up to about 48 hours. The longer it is left, the less sweet it is going to be.
  • Taste your water kefir daily to check if it has reached the desired sweetness. If it does, strain the grains on placing the plastic strainer on some other mason jar and pour this kefir through it.
  • Use plastic strainers as some metals can be reactive, thus not recommended for using with the kefir grains.
  • Store grains in sugar water blend in the fridge or use to begin another batch of homemade water kefir.
  • As the kefirgrains are removed, a second fermentation would make it perfect.
  • During the second fermentation add fruit (dried or fresh) or you can also add fruit juice for that making it flavorsome.
  • Rather than using a coffee filter or towel to cover its top, place a plastic wrap on the mouth and on the lid. It will keep the air out and permit to form bubbles.
  • Leave this water kefir totally covered for 24 to about 48 hours. Strain out fruit pieces. Then pour into a clean bottle or container.
  • Store inside a fridge.

Water kefir ingredients

How to Make Water Kefir ?

Water Kefir (generally pronounced as keh-FEER) isn’t as popular as is milk kefir. But it’s basically the same concept. Moreover, it’s easy and also relatively quicker to make, additionally providing an abundance of probiotic for improving digestive health.

Water kefir is basically a fermented beverage that is teeming with probiotic bacteria which is highly beneficial to us. It is simple and at the same time quick to prepare. Once brewed, it tastes absolutely delicious. Small children enjoy it too. It possesses a slight sweetness to crisp, yeasty, earthy flavor, depending on how it has been prepared. Sometimes if the yeasts are more in the brew then it contains a small amount of alcohol. It is a bit fizzy when bottled.

Water kefir is not only a wonderful source of the beneficial bacteria; but also consists of a variety of organic acids, enzymes and a wide range of vitamins like vitamin K, B vitamins as well as folic acid (2). It is something your family and you can use for your skin daily or drink daily.

Here’s a step by step guide of how to make water kefir:

  • Dissolve one third cup of sugar in a cup of water in a pot on the stove. Allow it to cool slightly, then add three cups of water to it. Pour over this mixture in a half gallon jar (mason) and add one and half cups of water again (so that this jar is filled up to the 6 cup mark).
  • If the water is at room temperature, pour one third cup of kefir grains (water).

water kefir grains

  • Add about some drops of lemon juice. Cover using a coffee filter or a tea towel and secure using any rubber band.

flavor water kefir

  • Leave this in a warm place for about 24 up to about 48 hours. The longer it is left, the less sweet it is going to be.
  • Taste your water kefir daily to check if it has reached the desired sweetness. If it does, strain the grains on placing the plastic strainer on some other mason jar and pour this kefir through it.
  • Use plastic strainers as metals are reactive, thus not recommended for using with the kefir grains.
  • Store grains in sugar water blend in the fridge or use to begin another batch of homemade water kefir.
  • As the kefirgrains are removed, a second fermentation would make it perfect.
  • During the second fermentation add fruit (dried or fresh) or you can also add fruit juice for that making it flavorsome.
  • Rather than using a coffee filter or towel to cover its top, place a plastic wrap on the mouth and on the lid. It will keep the air out and permit to form bubbles.
  • Leave this water kefir totally covered for 24 to about 48 hours. Strain out fruit pieces. Then pour into a clean bottle or container.
  • Store inside a fridge.

Water kefir ingredients

 

How to Make Water Kefir ?

Water Kefir (generally pronounced as keh-FEER) isn’t as popular as is milk kefir. But it’s basically the same concept. Moreover, it’s easy and also relatively quicker to make, additionally providing an abundance of probiotic for improving digestive health.

Water kefir is basically a fermented beverage that is teeming with probiotic bacteria which is highly beneficial to us. It is simple and at the same time quick to prepare. Once brewed, it tastes absolutely delicious. Small children enjoy it too. It possesses a slight sweetness to crisp, yeasty, earthy flavor, depending on how it has been prepared. Sometimes if the yeasts are more in the brew then it contains a small amount of alcohol. It is a bit fizzy when bottled.

Water kefir is not only a wonderful source of the beneficial bacteria; but also consists of a variety of organic acids, enzymes and a wide range of vitamins like vitamin K, B vitamins as well as folic acid (2). It is something your family and you can use for your skin daily or drink daily.

Here’s a step by step guide of how to make water kefir:

  • Dissolve one third cup of sugar in a cup of water in a pot on the stove. Allow it to cool slightly, then add three cups of water to it. Pour over this mixture in a half gallon jar (mason) and add one and half cups of water again (so that this jar is filled up to the 6 cup mark).
  • If the water is at room temperature, pour one third cup of kefir grains (water).

water kefir grains

  • Add about some drops of lemon juice. Cover using a coffee filter or a tea towel and secure using any rubber band.

flavor water kefir

  • Leave this in a warm place for about 24 up to about 48 hours. The longer it is left, the less sweet it is going to be.
  • Taste your water kefir daily to check if it has reached the desired sweetness. If it does, strain the grains on placing the plastic strainer on some other mason jar and pour this kefir through it.
  • Use plastic strainers as metals are reactive, thus not recommended for using with the kefir grains.
  • Store grains in sugar water blend in the fridge or use to begin another batch of homemade water kefir.
  • As the kefirgrains are removed, a second fermentation would make it perfect.
  • During the second fermentation add fruit (dried or fresh) or you can also add fruit juice for that making it flavorsome.
  • Rather than using a coffee filter or towel to cover its top, place a plastic wrap on the mouth and on the lid. It will keep the air out and permit to form bubbles.
  • Leave this water kefir totally covered for 24 to about 48 hours. Strain out fruit pieces. Then pour into a clean bottle or container.
  • Store inside a fridge.

Water kefir ingredients

 

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Kefirgrains can be stressed, what can I do?Sanierung KefirkörnerHet rehabiliteren van Kefirkorrels

Posted on November 29, 2014 | Leave a comment

Below I will explain how to start best, incase of Waterkefir :


First, what is the optimal kefirgrains to water ratio ? 
Kefir will usually starts to yeast between a ratio from 1:10 to 1:18. This means that 1 tablespoon of kefirgrains will ferment at about 1 cup of sugarwater and may increase over time to a ratio of 01:24 (= 1 tablespoon kefirkorrels in 1,5 cup of water). For starters, try using a ratio of water to kefirgrains of about 1:16 to 1:18. We note that in the winter the kefirgrains grow less rapidly than in the summer. In summer kefirgrains can grow about 300% grow within 48 hours, while in winter an increase of 5% may be normal. It is also appropriate for starters NOT to begin immediately with dried fruit. The kefirgrains need time to adapt to their new environment and change of foods. Therefore we start with a sugar solution without the addition of dried fruit.


What is the optimal water to sugar ratio for kefirstarters ?

The optimal ratio is dissolved about 5 to 10% sugar in water, which is approximately 1 tablespoon sugar per 1 cup of water. Make sure the sugar is well dissolved. Please use unrefined sugar, often dark in color and may have a slightly salty taste because of the minerals present. These minerals are essential to obtain a good kefircultuur.
Provide an ideal temperature of 18º to 28ºC, even when creating a new batch, this is important. Customize tempered sugarwater to its environment (room temperature) before mixing with the kefirgrains. 
Above tips may be useful as a starter, but nothing stands in your way to start finding the ideal proportions.

water kefirgrains

Good luck

Below I will explain how to start best, incase of Waterkefir :

First, what is the optimal kefirgrains to water ratio ? 
Kefir will usually starts to yeast between a ratio from 1:10 to 1:18. This means that 1 tablespoon of kefirgrains will ferment at about 1 cup of sugarwater and may increase over time to a ratio of 01:24 (= 1 tablespoon kefirkorrels in 1,5 cup of water). For starters, try using a ratio of water to kefirgrains of about 1:16 to 1:18. We note that in the winter the kefirgrains grow less rapidly than in the summer. In summer kefirgrains can grow about 300% grow within 48 hours, while in winter an increase of 5% may be normal. It is also appropriate for starters NOT to begin immediately with dried fruit. The kefirgrains need time to adapt to their new environment and change of foods. Therefore we start with a sugar solution without the addition of dried fruit.

What is the optimal water to sugar ratio for kefirstarters ?
The optimal ratio is dissolved about 5 to 10% sugar in water, which is approximately 1 tablespoon sugar per 1 cup of water. Make sure the sugar is well dissolved. Please use unrefined sugar, often dark in color and may have a slightly salty taste because of the minerals present. These minerals are essential to obtain a good kefircultuur.
Provide an ideal temperature of 18º to 28ºC, even when creating a new batch, this is important. Customize tempered sugarwater to its environment (room temperature) before mixing with the kefirgrains. 
Above tips may be useful as a starter, but nothing stands in your way to start finding the ideal proportions.

water kefirgrains

Good luck

Below I will explain how to start best, incase of Waterkefir :

First, what is the optimal kefirgrains to water ratio ? 
Kefir will usually starts to yeast between a ratio from 1:10 to 1:18. This means that 1 tablespoon of kefirgrains will ferment at about 1 cup of sugarwater and may increase over time to a ratio of 01:24 (= 1 tablespoon kefirkorrels in 1,5 cup of water). For starters, try using a ratio of water to kefirgrains of about 1:16 to 1:18. We note that in the winter the kefirgrains grow less rapidly than in the summer. In summer kefirgrains can grow about 300% grow within 48 hours, while in winter an increase of 5% may be normal. It is also appropriate for starters NOT to begin immediately with dried fruit. The kefirgrains need time to adapt to their new environment and change of foods. Therefore we start with a sugar solution without the addition of dried fruit.

What is the optimal water to sugar ratio for kefirstarters ?
The optimal ratio is dissolved about 5 to 10% sugar in water, which is approximately 1 tablespoon sugar per 1 cup of water. Make sure the sugar is well dissolved. Please use unrefined sugar, often dark in color and may have a slightly salty taste because of the minerals present. These minerals are essential to obtain a good kefircultuur.
Provide an ideal temperature of 18º to 28ºC, even when creating a new batch, this is important. Customize tempered sugarwater to its environment (room temperature) before mixing with the kefirgrains. 
Above tips may be useful as a starter, but nothing stands in your way to start finding the ideal proportions.

water kefirgrains

Good luck

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