Non-Dairy Probiotic Beverage - Making Water Kefir Easily At Home

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I have recently began looking for dairy free options for probiotics (the good bacteria), and my search quickly brought me to "water kefir". If you are familiar with milk kefir grains in any way, these grains are similar, except you would soak them in water rather than a dairy beverage.

To get going, I got all the supplies gathered which includes, a 2L glass container, some raw healthy sugar, some spring water, and of course, water kefir grains. They are available on Amazon but I grabbed mine from eBay. If you are unable to find the grains on these 2 online stores, try searching for 'tibicos' instead because that is the name they are often referred to as. The grains took nearly a week to arrive and at that time I wasn't prepared to use them so I kept them in the fridge in a sugar solution. They are able to keep for a couple of weeks in the fridge in sugar water. They possibly won't reproduce this way, but they will thrive. If you require more time than 2 weeks you just have to replace the sugar-water solution.

Once I was ready to make some water kefir I pulled out a standard recipe and started brewing. It's best to keep the grains alone in a cloth bag that will allow the sugar solution to enter but not allow it to mix with the other "substances" (because it's just difficult to separate them later).

As for water, you can boil tap water to remove the chlorine (then let cool down completely), or buy (or get) some spring or mineral water. Fill the 2L jar 3/4 of the way and add about 1/2 a cup of sugar. Also, add a cup of kefir grains to the muslin (or cloth) bag and be prepared for them to multiply so leave them some space!

You can add a teaspoon of blackstrap molasses to include extra vitamins for the grains to feast on. Also, adding 1/2 teaspoon of aluminum free baking soda is usually suggested. This may help prevent a film from being created on the top of the water, and also help improve the grain growth.

Now, you may add any flavoring by means of fruit, or orange slices, a dried fig or two, some raisins, ginger, etc.

Cover the jar loosely, and allow it to stand in a dark place (cover with a hand towel if needed) to ferment and produce your water kefir. Stirring every 12-24 hours is helpful. Try to avoid allowing anything metal to touch the grains or the water (during or following the fermentation procedure) as it can ruin the beneficial bacteria. Let it sit for 2 or 3 days, checking the taste once or twice a day. If it's very sweet, let it sit longer, and if it has a vinegary flavor it may have sat too long.

Top up the container with some 100% fruit juice if desired. The kefir water may be kept in the fridge for a few days to a week.

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