How to Make Water Kefir
What’s the buzz about kefir lately? According to the USDA, kefir should not belong to the Class I classification of milk. Other products besides kefir which has been removed from this category include drinkable yogurt products which contain at least 20% yogurt by weight and meal replacement products.
This is just a reflection of the fact that kefir doesn’t really compete with milk. When it comes to kefir, it is recognized as Class 2 milk for it is similar to yogurt in being a healthy snack. And while the USDA does that, have you heard of water kefir?
Better than soda, this is a bubbly drink that you can easily culture in the comforts of your own home. There’s even a workshop about making this drink. This is a simple drink that you can make and it is delicious.
Water kefir is composed of 40 strains of probiotics, the beneficial bacteria that both yogurt and kefir are famed for, and yeast. What you need when it comes to kefir are basic kefir grains that can readily be bought. Here, sugars are fermented and the drink is formed and this is how you can choose to get a stronger drink by leaving it out longer.
In the process of making water kefir, you need to take a few things into consideration. Only fill your bottles up to ? full. Keep in mind that fermentation takes place here and this forms carbon dioxide which can cause the lids of the bottles to explode.
Steer clear from metals when you are working with kefir grains. Here, metals can have adverse effects on the microflora in kefir grains. Here, make use of handheld bottle capper, caps, and recycled glass bottles.
In this case, you will also need to use other ingredients such as half an inch of ginger root that is peeled and thinly sliced, 1 tablespoon of lemon juice or 2 slices of organic lemon, and 1/8 teaspoon of baking soda. Of course, you need 4 tablespoons of water kefir grains for this and 1 cup of spring water. Using a glass jar, incorporate the spring water, ginger root, lemon, and baking soda. Add in the water kefir grains and spring water making sure that it’s not more than ? of your container, loosely cap and let it ferment for 24 to at room temperature. The drink needs to be strained afterwards.
Use your hands or a plastic strainer to strain the mixture after this step. Before you put the drink in the refrigerator, leave it out for up to three days at room temperature first. When it’s ready, expect a lot of fizz, so open carefully over the sink and serve chilled.
What you can do here is use the same kefir grains over and over again. If you prefer, combine it with fresh fruits or fruit juices. Here is where you end up with a fizzy, tasty, and healthy drink.
The author has been in the field of Kefir for a long time and maintains a website about Benefits of kefir where you can get answers to the rest of your questions.
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