water kefier help

[Mindy Sue]

Thanks Deb,
I adjusted for this next batch - and yes, it's on the countertop. I'm glad it's not in the fridge, I like looking at it!

[Mary Kay]

Thanks for your recipe, DebB. Some day I'll use it when I finally get around to making some. You've really piqued my interest!

Mary Kay

[DebB]

Thanks for your recipe, DebB. Some day I'll use it when I finally get around to making some. You've really piqued my interest!

Mary Kay

You're so welcome Mary Kay! I demoed this today at our Raw Food Meetup & Potluck and then gave away grains. Everyone really seemed to love the water kefir! *Ü*

[DebB]

Oh my goodness! I went back and edited my last post on page 1 because I stated that I let my grains ferment for 18 hours -- I meant *36* hours! And then if that's still too sweet, to let them go up to 48 hours.

Sheesh! I'm so sorry! Time for a math refresher course...? *Ü*

[streetsurfer]

This was the thread I was following which inspired me to order some grains. I finalized the order today and am looking forward to making some coconut water kefir soon. Thanks for all thehelpful info DebB.. I too used Green Mom Zoe.

[DebB]

Keep us posted, okay streetsurfer? I just get the biggest kick out of this water kefir. The grains I'm using are SO prolific, at least doubling every 1.5 days!

The batch I have fermenting right now, I have my standard 2 lemon slices, 2 figs and 2 apricots (as per Green Mom Zoe's instructions) - but I also added sliced ginger. I'm looking forward to seeing if it gives it a ginger flavor.

On a side note - with our Reverse Osmosis system, I found this water was causing the grains to break down and what I'm currently adding to the water to combat this is simply 1/8 teaspoon of baking soda. I was adding 1 tsp molasses as well, but I've stopped adding that. So far, so good. Not only did it stop the grains from breaking down, but they started getting larger (something I didn't think they would do once they started breaking down). Now they're back to at least as big, if not bigger than the original grains.

Okay - I'll stop now - sheesh!! *Ü*

[Nippers]

I think what one could do if it's too sweet (or possibly affecting blood sugar levels) is to let it ferment longer until it's no longer sweet. Personally - I don't know that I'd care to drink it like that as I've tasted it and dumped several batches that I knew I wouldn't drink.

But there are other things you could use it in - in recipes for example that call for liquid (I mean if the taste is not to your liking). Sort of like rejuvelac. Many people use it in recipes and such but don't care for drinking it straight out.

Speaking of kids - the lady I bought this batch of grains from on ebay said she makes "fruit soda" from her water kefir and that they all really love it. I've only tried it once as per Green Mom Zoe's video and wow, I didn't care for it at all. But I should try it again... *Ü*

Yes, longer fermenting time, using more kefir grains and less sugar water (increasing the ratio of kefir grains to sugar water), and using a second fermentation after you remove the kefir grains are all ways to reduce the sugar content, but the resulting beverage will not taste sweet.

And if the kefir grains starve, they will stop multiplying and begin to die off.

If your main reason for doing this is just for the probiotics, then this is the way to go. You can add some fruit to it at the end, just before you drink it, to increase its sweetness.

[Nippers]

Keep us posted, okay streetsurfer? I just get the biggest kick out of this water kefir. The grains I'm using are SO prolific, at least doubling every 1.5 days!

The batch I have fermenting right now, I have my standard 2 lemon slices, 2 figs and 2 apricots (as per Green Mom Zoe's instructions) - but I also added sliced ginger. I'm looking forward to seeing if it gives it a ginger flavor.

On a side note - with our Reverse Osmosis system, I found this water was causing the grains to break down and what I'm currently adding to the water to combat this is simply 1/8 teaspoon of baking soda. I was adding 1 tsp molasses as well, but I've stopped adding that. So far, so good. Not only did it stop the grains from breaking down, but they started getting larger (something I didn't think they would do once they started breaking down). Now they're back to at least as big, if not bigger than the original grains.

Okay - I'll stop now - sheesh!! *Ü*

Baking soda is an interesting idea! I'll have to try that.

I use bottled spring water and it seems to have some minerals in it.

I've heard of people using egg shells (cleaned and sterilized, of course) to give the little buggers some minerals.

[Nippers]

Thanks Deb,
I adjusted for this next batch - and yes, it's on the countertop. I'm glad it's not in the fridge, I like looking at it!

the kefir grains like heat-- they seem love it in the upper 70s, or about 80.

They would not do well at all in the fridge.