Make Your Own Water Kefir

Kefir is made from something known as kefir grains. This is not your typical grain like wheat or rye. These grains are clusters of bacteria and yeast. The grains look like crystals in a way. Kefir can also not be manufactured; therefore, it is 100% natural.

It is not completely determined when and where water kefir grains originated. But, Mexico is most likely the place of origin. According to research, the grains form on the pads of a cactus known as the Opuntia cactus from Mexico. The first documentation of actual water kefir use is in the late 1800’s. But, no matter what part of the world it originated from, all the techniques for making water kefir are the same. Adding a sugary liquid to the grains and allowing to sit and ferment for 24-48 hours.  

It is a bit difficult to understand the whole kefir process. When you leave the water kefir for 12-24 hours you are allowing it to ferment. This means you are adding bacteria and or yeast to a liquid. I know bacteria sounds like a bad thing, but kefir grains hold good bacteria. When the grains are added to the water and sugar, they remove the less healthy parts of the sugar. This leaves you with a probiotic-rich liquid.  The kefir result should be a semi-sweet water. A trick that I like to do is not use the first batch of water kefir. Sometimes the kefir grains need another ferment cycle to get that right tasting kefir finish. I recommend not using the first batch but making another batch with the same grains.  After you strain the grains you can drink it right away or store it in the fridge to be chilled. Once it is to your preferred temperature you can use it in many different recipes! 

Check out our eBook that comes with the kefir kit for a list of yummy kefir recipes!