Yes - I have climbed onto the Kefir bandwagon and I am not getting down!
A while back, I learned how to brew kombucha. It was really fun to make, but it turns out, I do not like kombucha (even though home brewed is way better than anything you can buy). So after I mastered it, I moved on.
I had heard about kefir, which sounded like a disgusting spoiled milk product. Then, I learned there are two kinds of kefir: milk kefir and water kefir. Of course, I immediately had to try the water kefir, and now I am hooked. I love anything I can do with just a quart jar and a measuring cup, and I love this flavor so much more. Here's my "recipe", although it is highly flexible. And if you need some kefir grains, send me an email. I always have more than I need!! There are hundreds of ways to make kefir - the Kate way is below, but this is a great site for instructions, flavors, etc. https://www.culturesforhealth.com/learn/water-kefir/how-to-make-water-kefir/
WATER KEFIR - Ingredients for 1 quart:
1/2 cup boiling water
1/4 cup sugar (any kind, except honey - my favorite is raw sugar)
3 cups cold water (although ( don't really measure this part as noted below)
1/2 - 1 cup kefir grains
wooden spoon
measuring cup
Glass quart jars (or really, anything except metal)
Fruit (optional)
Boil 1/2 cup of water (or use really hot tap water).
Add sugar and stir to dissolve (use wood or plastic spoon - no metal, kefir doesn't like metal)
If you didn't use the quart jar to dissolve sugar, pour into a quart jar.
Fill the jar to the bottom of the rim with cold water and mix to reduce the temperature of the water (kefir doesn't like hot water).
Stir in kefir grains gently.
Cover the jar loosely (I use a bit of fabric and a canning band).
Let sit on the kitchen cabinet for 48 hours.
Strain the liquid into another quart jar - there are a million ways to do this, but do not use a metal strainer (kefir doesn't like metal). You can pour the liquid through the fabric, you can use a plastic strainer, if you are gifted, you can pour the liquid directly into the jar without letting the grains in.
At this point, you can drink your kefir, it should be vaguely sweet, but not a lot of flavor, and have an almost yeasty taste. It's delicious. You can also opt to flavor it with fruit or spices, and then let it sit for another day or so. If you let it sit on the cabinet it gets very carbonated. I don't like carbonation, so I pop mine into the refrigerator at this point for the "second" ferment. My favorite flavor options:
Sliced fresh ginger
Blueberries
Frozen mango
Cherries
Strawberries
Disgusting flavor mistake: Kiwi
