How to make Water Kefir
How to make Water Kefir is a beverage that serves 8. One serving contains 33 calories, 0g of protein, and 0g of fat. For 45 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 22 people were impressed by this recipe. A mixture of a mixture, water, lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 72 hours and 5 minutes. It is brought to you by Feasting at Home. Overall, this recipe earns a not so amazing spoonacular score of 22%. Similar recipes include Water Kefir, Water Kefir (Tibicos), and How to Brew Water Kefir (a quick tutorial).
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 4320 minutes
Ingredients:
1- 1 ½ cups fresh fruit
½ cup water kefir grains
½ lemon
2 prunes
8 cups water- divided
½ cup sugar ( divided) organic cane, coconut, or a mixture.
Tools- Three x 2 quart Mason Jars, plastic lids, strainer, kitchen towel
Equipment:
canning jar
Cooking instruction summary:
Fill two, half gallon mason jars with 4 cups cool water in each.Add cup sugar in each, stirring to mostly dissolve.Add cup kefir grains to each jar.Add kefir water to each jar ( optional--you can do this after your first batch of kefir)Add of a lemon wedge to each jar.Add 1 prune to each jar.Cover both jars with a thin kitchen cloth and leave on the counter for 2-3 days. 2 days if warm out, 3 days if cold.After 2-3 days the kefir will have fermented slightly, but there is one more step which gives it flavor and makes it effervescent and bubbly.Get your third jar and place 1- 1 cups fresh fruit in it-- like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples, pears. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains ( set them aside) filling the jar to a inch from the top. Then cover tightly with a lid, and leave on the counter another 24 hours. Your kefir will start bubbling.I will tell you that these metal lids like in this photo, are not ideal. The plastic lids are best.The water kefir is creating gas and building pressure, which you want it to do - this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, "burping it" every 6 hours or so, so the lid doesn't bend open ( yes this happened to me). With a plastic lid, it stays on fine.After 24 hours, the fruit will float the the surface and it's time to refrigerate it. Once it's chilled, give it a try. You can eat the fruit, it won't hurt you, but I generally just strain it as I pour.The kefir grains that you strained out earlier can be stored in a smaller jar, in the fridge in sugar water or the extra kefir water you will have after you merge the two jars into one. When refrigerated, you want to feed the grains at least once a week, to keep them healthy and alive. They are happiest when they are actually making water kefir, so I just make a jar a week.
Step by step:
1. Fill two, half gallon mason jars with 4 cups cool water in each.
2. Add cup sugar in each, stirring to mostly dissolve.
3. Add cup kefir grains to each jar.
4. Add kefir water to each jar ( optional--you can do this after your first batch of kefir)
5. Add of a lemon wedge to each jar.
6. Add 1 prune to each jar.Cover both jars with a thin kitchen cloth and leave on the counter for 2-3 days. 2 days if warm out, 3 days if cold.After 2-3 days the kefir will have fermented slightly, but there is one more step which gives it flavor and makes it effervescent and bubbly.Get your third jar and place 1- 1 cups fresh fruit in it-- like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples, pears. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains ( set them aside) filling the jar to a inch from the top. Then cover tightly with a lid, and leave on the counter another 24 hours. Your kefir will start bubbling.I will tell you that these metal lids like in this photo, are not ideal. The plastic lids are best.The water kefir is creating gas and building pressure, which you want it to do - this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, "burping it" every 6 hours or so, so the lid doesn't bend open ( yes this happened to me). With a plastic lid, it stays on fine.After 24 hours, the fruit will float the the surface and it's time to refrigerate it. Once it's chilled, give it a try. You can eat the fruit, it won't hurt you, but I generally just strain it as I pour.The kefir grains that you strained out earlier can be stored in a smaller jar, in the fridge in sugar water or the extra kefir water you will have after you merge the two jars into one. When refrigerated, you want to feed the grains at least once a week, to keep them healthy and alive. They are happiest when they are actually making water kefir, so I just make a jar a week.
Nutrition Information:
covered percent of daily need
