Heal Thyself!
Water Kefir Questions
Have questions about making water kefir? Feel free to post here for assistance.
Water Kefir
Ingredients / Utensils
8-cup glass jar. I use a Mason jar.
Plastic sieve or colander.
¼ cup+ water kefir grains
2-3 unsulphured dates (or other dried fruit: prunes, apricots, raisins)
1/2 organic lemon (or peeled if not organic)
1/3-1/2 cup sugar- brown, raw, white or Rapadura etc.
1 tsp of unsulfured black strap molasses (for minerals).
fill jar 2/3 with fresh water, preferably spring water or well water. ***MUST be non-chlorinated water!! No tap water.
Store covered in the cupboard at room temperature for 24-72 hours.
Strain the grains from the liquid kefir, and repeat above.
Store the liquid kefir in the refrigerator until use. Use within a week or so. Start with small quantities of 1 tablespoon, gradually increasing (or decreasing) depending upon tolerance
The water kefir grains will reproduce rapidly! Share the extra with friends and neighbors for improved health.
Water Kefir photos and instructions: http://www.weim.net/homeovet/Docs/water%20kefir.pdf
Instructions: http://nourishedkitchen.com/water-kefir/
Making Water Kefir (on YouTube): http://www.youtube.com/watch?v=ntei6_CEZNo
http://www.youtube.com/watch?v=p-t9C7PoBRc (not necessary to rinse grains)
Ordering more culture starters: http://www.culturesforhealth.com/splash.php
The King of Kefir: http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua
Please share extra cultures here: http://heal-thyself.ning.com/group/sharingstartercultures
Thanks!
Pat
Water Kefir
Ingredients / Utensils
8-cup glass jar. I use a Mason jar.
Plastic sieve or colander.
¼ cup+ water kefir grains
2-3 unsulphured dates (or other dried fruit: prunes, apricots, raisins)
1/2 organic lemon (or peeled if not organic)
1/3-1/2 cup sugar- brown, raw, white or Rapadura etc.
1 tsp of unsulfured black strap molasses (for minerals).
fill jar 2/3 with fresh water, preferably spring water or well water. ***MUST be non-chlorinated water!! No tap water.
Store covered in the cupboard at room temperature for 24-72 hours.
Strain the grains from the liquid kefir, and repeat above.
Store the liquid kefir in the refrigerator until use. Use within a week or so. Start with small quantities of 1 tablespoon, gradually increasing (or decreasing) depending upon tolerance
The water kefir grains will reproduce rapidly! Share the extra with friends and neighbors for improved health.
Water Kefir photos and instructions: http://www.weim.net/homeovet/Docs/water%20kefir.pdf
Instructions: http://nourishedkitchen.com/water-kefir/
Making Water Kefir (on YouTube): http://www.youtube.com/watch?v=ntei6_CEZNo
http://www.youtube.com/watch?v=p-t9C7PoBRc (not necessary to rinse grains)
Ordering more culture starters: http://www.culturesforhealth.com/splash.php
The King of Kefir: http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua
Please share extra cultures here: http://heal-thyself.ning.com/group/sharingstartercultures
Thanks!
Pat
Aischa Ibnouzahir
Is water kefir normally more yeasty than kombucha? This is my second time trying out water kefir, and the yeasty-ness is bothering me--taste wise. These are new grains, re-hydrated, on their third cycle. Will it evolve or is this water water Kefir is?
Thanks.
Oct 14, 2012
Pat Robinson
Hmmm... if I let the water kefir sit longer 72+ hours), it seems a bit more yeasty. I've only used fresh grains, not dehydrated grains. Have you added anything for flavor? Maybe some lemon, molasses or dates?
Pat
Oct 14, 2012
isis
I put my grains into "hibernation" because I did not have a slice of lemon.
Now I brought them back out and put them into fresh sugar water. Is the water that it was hibernating in useful at all?
May 13, 2013