Water kefir

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!

Milk Kefir

I’ve been fermenting batches of milk kefir for 3 weeks now. The first attempts were revolting. I’d heard that kefir was an acquired taste, but how anyone could drink that frothy yeast brew was beyond me. I was fermenting on a shelf in the kitchen for the recommended 48 hours. Then it occurred to me that our kitchen was probably too hot overnight once the aircon was switched off ( I hadn’t noticed as Tom gets up at 5 am to take the dogs to the beach and turns the aircon on, so the kitchen is already cool when I get up). I tried fermenting for 24 hours and it was better, but not great. My dilemma was- as I’m not eating any dairy right now, didn’t want to make too much of the stuff, so fermenting a new batch a day was out of the question.

So now I have a new method, which I’m sure kefir aficionados will not approve of. I ferment the kefir overnight in the kitchen, and then put it in the fridge as soon as I get up. I left the first batch in the fridge for 5 days and it tasted delicious, thick and creamy and slightly tangy. I left the 2nd batch for 7 days and tried it this evening, as good as the first, but with a slight yeasty aroma. I’m not drinking it, just taste testing for now, but the dogs absolutely love it – they dance around me when I take the jar out of the fridge!

I have another batch going now, and will leave it for 6 days, and then will try a double ferment ( adding organic lemon or orange slices and leave it out for 24 hours), which allegedly improves the flavour and the nutrients.

My scoby (kefir grains) has doubled in size in 3 weeks!

 

Busy Weekend

Busy weekend, homemade lemongrass and ginger soap with a copper mica topping ( bit OTT but smells amazing); berry flavoured Shea butter lip balm; home- made ketchup, used the last of the Roma tomatoes, and bone broth – all before lunch!

i have milk kefir fermenting ( thanks to Aisha for the scoby) and have been converting some of the grains to water kefir over the last week or so. I now have 2 bottles of cranberry kefir brewing, and 2 bottles of grape. Will post separately on the process and the results.

Lacto-fermented Ginger Beer

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This is my first attempt at a lacto-fermented beverage, and it’s delicious.

I’d juiced a big lump of ginger root to make some Lemongrass and Ginger soap, and had a couple of ounces left over. I dissolved a couple of tablespoons of raw sugar in some hot water, added the juice of 2 lemons and the ginger juice. this was poured into a flip top bottle and filled with warm water. Next I added a couple of tablespoons of whey that had been drained off a carton of yogurt. Shook it up and left it on the counter for 2 days.

After 48 hours I tested for flavour and fizziness, it scored well on both. Another 12 hours later and it was really fizzy, so time to put it in the fridge to slow down the fermentation process – don’t want the bottle to explode!