While talking kefir... I thought it would be good to give an update on our kefirs- specifically their progress and some tips. I am now are maintaining 3 types of kefir... goat milk, water, and coconut (as pictured from left to right). The goat milk kefir did almost too well as it was tooo sour for me. Anthony happily drank it though. The water kefir is doing really well and the grains as you can see are totally multiplying. They are on their 4th batch now. The coconut kefir has been the most fun thus far as I found it EXPLODED all over the counter- twice in one day. Yeeeks!
Anthony is here "modeling"- he didn't make the kefir (even though he thinks he did)...he just really tested them all out. ;)
These are the water kefir grains actually on the 2nd round- wanted you to see them up-close.Dried, unsulphured pears and ginger are in there too.
Water kefir... so you can see the color. It tastes just like kombucha!
This is the coconut kefir and it's grains (with ginger)- very smooth and a thicker consistency.
Me actually making the kefirs ;)Some tips...
1. Cover the kefir with a lid- this helps keep the "fizz".
2. Do not screw the cap or lid on tight. I just use a bigger lid or place the proper lid on there loosely. Why? Cause it will EXPLODE.
3. Keep your kefir at room temperature- it keeps them happy.
4. Cover you kefir jars with a towel- I think they like this too and seem to multiply even more!
5. Remember as the kefir grains grow and multiply to adjust your recipe.
1. Cover the kefir with a lid- this helps keep the "fizz".
2. Do not screw the cap or lid on tight. I just use a bigger lid or place the proper lid on there loosely. Why? Cause it will EXPLODE.
3. Keep your kefir at room temperature- it keeps them happy.
4. Cover you kefir jars with a towel- I think they like this too and seem to multiply even more!
5. Remember as the kefir grains grow and multiply to adjust your recipe.
Water Kefir Recipe
- 1 quart (4 cups) of spring water
- 1/3 cup of organic cane juice crystals (sugar)
- 1 Tablespoon sugar cane
- 1/8 Teaspoon baking soda
- a few pieces of candied ginger
- a few slices of dried unsulfured pear or other fruit (non citrus does best)
* Please note: as the grains multiply you need to either make another batch (separate container) or a bigger batch (more of the above).
Milk Kefir Recipe
The Milk Kefir Grains are really simple.
- Put all 4 tablespoons of kefir grains in clean glass jar
- Add 2 cups of the least pasteurized grass fed goat milk you can get. For the later batches you may need up to 6 cups- as some grains are quite active.
- Let sit for 24 hours.
- About 24 hours later stir with a spoon. Your kefir should be ready to drain and drink.
Coconut Kefir Recipe
I followed the recipe for the water kefir grains and fudged (less sugar all around) and substituted ingredients.
- Approximately started with about 1/4 cup of water kefir grains
- Substitute coconut water instead of spring water and also added a can of organic coconut milk (water and meat together).
We had some fun last night and mixed part of the water kefir with the coconut kefir and some strawberries. Anthony added hemp seeds (make sure they are not rancid) and ate with some dried fruit and nuts. I just drank as is. It was really YUMMY! The color reminded me of "Strawberry Quick"- remember that stuff? Yuck! This is soooo much better! :)
