As I’m not eating or drinking dairy products right now, I wanted to take advantage of the benefits of my newly acquired kefir grains without having to rely on milk kefir. Kefir is an ancient probiotic cultured beverage, full of good bacteria and good yeasts and a great immune system booster. I’d read conflicting advice on t’internet on whether it was possible to convert milk kefir grains to make water kefir, but thought I’d give it a go.
The method seemed fairly simple, 2 cups spring water, 3/4 cups of raw sugar or cane juice ( we grow our own organic sugar cane) and some dried fruit. 10 dried cranberries were recommended, as the favourite fruit of kefir grains, but as I didn’t have any I used raisins. Leave on the kitchen counter for 48 hours. Shake the jar several times a day to mix up the contents.
Repeat 3 times and on the fourth fermentation, save the fermented water, divide between 2 sterilised flip top bottles and fill those bottles to 2/3 rds full with fresh juice of your choice (kefir grains really like grape juice apparently), leaving enough space for the carbonisation process. Place in a warm dark cupboard for 24 hours and voila! A healthy fizzy drink. It needs to be refrigerated after 24 hours in order to slow down the carbonation process, as the bottles can explode.
So I followed the process above….and nothing happened. No fizz, no slightly yeasty smell, nothing. I changed the sugar water mix after 48 hours and thought I’d try some dates instead of raisins, and I’m happy to report that within 24 hours that jar was fizzing! Kefir grains really like dates, thank goodness we have abundant supply of them.
I saved the water from the fourth batch, as instructed above, filling 2 bottles with cranberry juice (homemade but no additional sugar) and 2 bottles with white grape juice. I left them to carbonate for 48 hours, as I’d stretched the fermented water between 4 bottles and assumed they’d take longer to carbonate – wrong! I opened one of the grape juice bottles after it had been in the fridge for about 10 hours, and it blew the stopper off the flip top bottle and sprayed the kitchen, ( did I mention that these bottles should be opened over the kitchen sink).
Anyway, the kefir water tasted amazing, although a little sweet for me. I opened the cranberry kefir water, and got a loud pop, rather than an explosion. It was nice but far too tart, so I mixed them both together and now have a very, very nice cranberry flavoured fizzy, but healthy drink.
With a shot of vodka, this would make a fantastic cosmopolitan 🙂 – but as I’m booze free currently, will make do with my ‘virgin’ cosmos!