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What is Water Kefir? Kefir grains are cultures of various strains of healthy bacteria and yeasts which are held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The alcohol content in kefir varies with the fermentation time, and is usually less than 1% . While some people have successfully converted milk kefir grains to culture in sugar water, water kefir grains are different from milk kefir grains. Milk grains are white and look like cottage cheese or cauliflower florets. They are squishy, kind of slimy, and rubbery in texture. Water kefir grains are translucent white and break easily under light pressure. They more closely resemble irregular crystals. To the tongue, water kefir grains have a very mild taste and remind me of eating hominy. Milk kefir is quite chewy and tough. Both kinds of grains are safe to eat or put into smoothies. Water kefir grains are sometimes called tibicos, tibi, or Japanese water crystals. Kefir grain cultures may vary in numbers and types of microbes. Typically Water Kefir grains have a mixture of healthy (friendly) strains such as : Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide matrix that forms the grains. There is considered to be a probiotic benefit from the many varied microbes. Water kefir provides this benefit without the use of dairy products. It can be a healthy and valuable substitute for sugar soda products. Sugar is added to the kefir recipes because that is what the kefir eats; however, there is far less sugar in the finished kefir beverage. Secrets and Recipes for Culturing and Growing Water Kefir Grains The following recipes produce 3 cups of water kefir. The first recipe yields the healthiest fastest growing grains for me. I use high mineral well water as I have found that filtered water will not produce healthy grains. You may wish to maintain your kefir grains with the first recipe and experiment with different juices using the second recipe. I find the grains thrive with banana (you may used fresh, dried or frozen banana slices). For these recipes, use one packet of dry grains or 1/4 to 1/2 cup of wet water kefir grains. Remove some as necessary when they grow, maintaining about 1/2 cup of grains to 3 cups of liquid. If desired, you may double the recipes as your kefir grows. Of course, you will also need to use a larger glass jar. If you do not have well water, spring water, or mineral water available, you can try boiling tap water to remove the chlorine. Allow it to cool to room temperature before adding the grains. Or you can use a blender to airate the water and remove the chlorine. DO NOT use filtered or distilled water as they do not have the minerals that kefir needs. ANY HEAT OVER 105 degrees MAY KILL YOUR GRAINS. You kefir prefers to be too cool or even cold, rather than too warm. Water kefir #1: Use a 4 cup glass jar with a lid. If the lid is metal, line it with plastic wrap. Use spring water, hard well water, or mineral water. Add 2-4 tbsp. white sugar, two cups water and one cup apple juice. Add about 1 1/2 inches of banana cut into thin slices. Gently add the grains. Cover and let it sit in a cupboard for 1-2 days. Don't seal it too tight as pressure will build up as the solution ferments. After 1 day you may taste it. If it is too sweet, you may ferment longer. If you like it, spoon off the bananas. You may reuse the bananas for the next batch if desired, but discard them after two days. Strain out the kefir grains using a fine mesh strainer (preferably nylon). Bottle and store the liquid water kefir in the refrigerator. Repeat each day or two. Juice Kefir #2: Step 1--Use a 4 cup glass jar with a lid. If the lid is metal, line it with plastic wrap. Add grains to 1 1/2 cup water (spring water, hard well water, or mineral water) and 1 1/2 cup fruit juice (apple, cranberry, raspberry, or grape). Add 1-2 Tbsp. sugar if desired for added sweetness. Cover and let it sit on the counter for 1 day. Don't seal it too tight. Step 2--After about 24-36 hours. Strain out the kefir grains with a fine mesh plastic strainer. Bottle and store the liquid (ready juice kefir) in the refrigerator. Repeat step 1 with the grains. We especially enjoy cranberry and grape kefir “soda”. Dry Fruit Kefir Soda (recipe may be halved) • 3/8 cup of sugar dissolved in 6 cups water • Add about 1 cup grains • Add 3 pieces of dried fruit (pineapple, apricot, papaya, mango, apple or several raisins, cranberries, etc.) • Ferment for 24-36 hours or until it is sweet to your preference. The longer it ferments, the less sweet it becomes. • Remove fruit pieces, strain grains, bottle the ready kefir and repeat the process. Basic Kefir Recipe This is a standard recipe from Wikipedia. Basic preparation method is to add kefir grains to a sugary liquid and allow to ferment 24 to 48 hours. A typical recipe might be: 1/4 to 1/2 cup of tibicos 1 dried fig, halved 1/2 lemon 60 grams or 4 tablespoons of sugar 1 litre (4 cups) of water 2 litre jar with lid Method: dissolve the sugar in the water, add the juice of the lemon, the lemon half, and the fig. After mixing, drop in the kefir grains and cover the jar. If the lid is on tightly, you get a carbonated drink; if loose, a still drink. Set the jar aside to ferment at room temperature for 24 to 48 hours. When finished, strain out the grains to add to the next batch.

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