what is the best beats headphones to buy How to Make Authentic Water Kefir
Introduction: How to Make Authentic Water Kefir
WaterKefir (pronounced keh FEER) is not as well known as milk kefir. But itis the same concept symbiotic grains of bacteria and yeast that ferment aspecific liquid in this case, a sugar water fruit liquid. Itproduces a mild, light and refreshing, slightly carbonated beverage. The basic flavor is likened to aweak cola or apple cider, but most people add molasses, fruit, vanilla beans or other flavors. With so many options the finalflavor is reallyup to you(our favorites being lemon ginger, dark cherry and concord grape).
What’s the difference between water kefirand kombucha? Both have excellent probiotic value, butwater kefir hasa much faster ferment andmore mildflavor. Just like kombucha, it can be bottled to increase carbonation, and flavored. Kombucha takes about 5 14 days to ferment, whereas water kefir is ready within a day or two.
Water kefir is simplysugar waterthat is fermented at room temperature with kefir grains for about 24 48 hours. It has many wonderful health benefits and can be better tolerated than a soda for diabetics because of its lower GL (due to its acidic nature). It’s a wonderfulalternative for those who are lactose intolerant or sensitive to casein in dairy. Water kefir is full of probiotics and can have just as many (if not different) benefits than traditional yogurt or milk kefir. The affordability of sugar and water makes it not only healthier than most beverages, but cheaper too. The reusable, sustainable grains also make it more economical.
Kefir has gained in popularity lately, due to interest in local, economical and responsible eating, combined with a greater awareness of the health benefits of probiotics.
But with that popularity has come a load of misinformation and deceiving products on the web. Authentic kefir can only be made by real kefir grains, not from any kind of packet or powder. Kefir available at the stores are simply imitations.
WaterKefir’sorigins are a bit obscure,pointing towards either Mexico or Tibet (or possibly even Russia). If you have more questions you can check out Yemoos Nourishing Cultures to see photos, FAQ’s, health benefits and other information onwater kefir.
Now, lets get started!Step 1: Supplies and Ingredients
Water kefir is pretty simple to make, you may find you already have most of what’s needed:A. Second, you will want a strainer on hand fine plastic/nylon or stainless steel. Aluminum and other metals can leach when coming into contact with acidic liquids such as water kefir. Stainless steel is considered safe for short term contact.Strainers with large holes (like pasta strainers) don’t work well the smaller grains may pass right through into your kefir drink, rendering it somewhat unstorable it will continue to ferment quickly in the fridge. You may want to have an unbleached muslin bag (or tea bag) that can hold any dried fruit you may be using (more ondried fruitin step 2). Some sugar White, brown or whole cane sugar (or a combination of these) about1 tablespoon sugar per 1 tablespoon of grains. Water kefir grains function best on a combination of white sugar and dried fruits,
or a combination of white sugar and less processed sugar (brown, whole cane, molasses, etc). There are truly a variety of combinations you can try. And of course, some water roughly 1 cup of water per 1 tablespoon of grains.Non or low chlorinated, high mineral water is preferable. Minerals help your grains to function and properly metabolize the sugars. Filtered and distilled water are low in minerals and usually don’t work well; if this is your only source of water, additional minerals may be necessary (more on this below in the guide). Tap water can work if the chlorine level is low enough. Letting it sit out (open, no lid) 24 hours allows chlorine to evaporate. Chloramine (another form of chlorine sometimes used to treat water) does not evaporate though. We recommend starting out with spring or mineral water and then testing on back up grains with your tap or filtered water before using one type exclusively.
Dried unsulphured fruit is best. Avoid sulphured fruit (a preservative added to many dried fruit that can suppress or even harm the grains). You can get by with less than this, too. Raspberries on the other hand, work very well for flavor. Keep in mind some of these fruit will dye your grains a bit! Banana can be ok, but is sometimes a bit ‘oily’ and doesn’t lend as much flavor as you’d think. Toprepare your grains, strain off and discard any liquid theycamein. Sometimes they are ‘naked’ and thats ok too either way, give them a quick rinse with spring water if they’ve been in transit for a couple days. The easiest way to do this is to place them in a clean bowl with the spring water or milk after they’ve been strained and gently stir them to dislodge any cream stuck to them. Strain and repeat if desired. Do not worry too much about getting them pristine a gentle rinse is sufficient.If your grains are dried, simply place them in your fermenting jar. No rinsing is necessary. Make sure its big enough to holdall the water you will be adding (1 tablespoon grains per 1 cup water), plus extra head space (you don’t want to fill to the brim). We highly recommend experimenting, there are SO many sugar and dried fruit options. But, we stress waiting to do so until you have enough extra grains to experiment in a separate jar. Check out our section on sugar types in our Water Kefir FAQ for more sugar ideas and info.Make sure the jar is big enough to have atleast a couple inches space between the water and the lid. A quart jar typically works well if you are working with 4 tablespoons of grains or less. Also make sure there is no soap residue antibacterial soap will damage the bacteria in the grains.Temperature can affect the ferment speed and thus the grains need for sugar. Now, add the water. Be sure to allowsome space at the top (don’t fill to the brim). Cold, cool or roomtemperature is best (never hot). Stir with a wooden or plasticutensil until the sugar is mostly dissolved. Lastly, add in the lemon wedge if desired (anywhere from 1/8 of alemon to a half lemon). If you’re unsure what may be on the lemon(wax, chemicals, etc), simply peel the skin off. It’s not necessary tosqueeze the lemon, but you can do this at the end when you are readyto drink, if you prefer a stronger lemon flavor.