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Share your favorite water kefir recipes

post #1 of 55
Thread Starter 
Title says it all

I've only made 2 batches... one with just sugar, a fig, some molasses and water and the second I made the ginger beer from Doms site.

What's your favorite water kefir recipe??

(if it matters any I have the SKG or water grains... not converted milk kefir grains)
post #2 of 55
I add 1/2 cup lemon juice to 2 qt. finished water kefir (grains removed first). Makes a very tasty lemonade.
post #3 of 55
Thread Starter 
Quote:
Originally Posted by dogmom327 View Post
I add 1/2 cup lemon juice to 2 qt. finished water kefir (grains removed first). Makes a very tasty lemonade.
oooh... I love lemonade. Do you just use sugar and the grains for the basic water kefir or do you add fig and molasses? (I'm new to this )
post #4 of 55
I brew mine like dogmom--1/2c. sugar/2qt. water for 48 hours, and then I strain and add a little pomegranate-blueberry juice and a splash of lemon juice. SO good.
post #5 of 55
Thread Starter 
Quote:
Originally Posted by tolovemercy View Post
I brew mine like dogmom--1/2c. sugar/2qt. water for 48 hours, and then I strain and add a little pomegranate-blueberry juice and a splash of lemon juice. SO good.
so just sugar and water... do you use a special kind of sugar like rapadura or sucanat or just white sugar? Do you do a second ferment or just add the juice and drink?

Thanks so much for the tips :
post #6 of 55
Quote:
Originally Posted by Amatullah View Post
so just sugar and water... do you use a special kind of sugar like rapadura or sucanat or just white sugar? Do you do a second ferment or just add the juice and drink?

Thanks so much for the tips :
I use white sugar to make lemonade kefir. I just don't like the molasses taste personally : although of course whole sugars are better for you and molasses is good for the grains.

The pomegranate-blueberry idea sounds fantastic! I'll have to try that one.
post #7 of 55
Quote:
Originally Posted by dogmom327 View Post
I use white sugar to make lemonade kefir.
Is using non-organic white sugar okay for the grains? 'Cause it would be cheaper than the evaporated cane juice I'm using atm.

Can one use molasses in place of or in addition to the sugar? Weirdly, I love molasses!
post #8 of 55
Quote:
Originally Posted by Peek-a-boo View Post
Is using non-organic white sugar okay for the grains? 'Cause it would be cheaper than the evaporated cane juice I'm using atm.

Can one use molasses in place of or in addition to the sugar? Weirdly, I love molasses!
It's been a long time since I've used non-organic sugar so I can't be sure but my first thought is that the grains won't so well being exposed to chlorine and for some reason I'm thinking chlorine is involved with non-organic sugar--but I could be wrong. If you have a Costco around, I get the evaporated cane crystals for $7.99 for 10#.

You can use it in addition to the sugar. A teaspoon or so of molasses to 1/2 cup white sugar (or instead of that combo use a whole sugar like rapadura) will make for very happy water kefir grains.
post #9 of 55
Sorry to once again be shamelessly hijacking some one else's water kefir thread. : I'm so needy.

I'm using Wholesome Sweetners Evaporated Cane Juice Organic Sugar. Some how I thought that was basically the same as Rapadura--but just a different brand name. Is that wrong? Is Rapadura something different?
post #10 of 55
Quote:
Originally Posted by Peek-a-boo View Post
Sorry to once again be shamelessly hijacking some one else's water kefir thread. : I'm so needy.

I'm using Wholesome Sweetners Evaporated Cane Juice Organic Sugar. Some how I thought that was basically the same as Rapadura--but just a different brand name. Is that wrong? Is Rapadura something different?

Rapadura and succant are the two that are essentially the same (they're both brown in color). They are less processed and include the molasses. The evaporated cane juice organic sugar is essentially the organic version of white sugar (that's the brand I get at Costco for the good price).

ETA: Just saw that you're in my general geographic area. Check out Azure Standard too. They have good sugar prices (but not quite as good as Costco).
post #11 of 55
Im going to watch this thread as I am REALLY interested in trying water kefir lemonade as i am a HUGE lemonade fanatic.

It seems to me that if I can marry beneficial bacteria AND the lovely lemonade taste together, I will be in HEAVEN.
post #12 of 55
I made the lemonade recipe that dogmom posted and it is yummy!
post #13 of 55
My favorite so far is using maple syrup - 1/4 per quart of water - but I'm only making it once a week because maple syrup is so spendy.

I also like honey - same ratios as above - but again, not frequently since, I've been told, it weakens the grains.

With sugar water kefir (I use the evaporated cane juice) I've been putting some blueberries in after straining for a second ferment. It's fun to watch - kind of like a lava lamp, the blueberries float up and down all day. I like lemon or lime too.

I DO NOT like using Rapadura! Blech, it reminds me of stout beer.

I've only tried apple for juices, but I don't like that. I guess it must be really easy to go too far with it, because I end up with what tastes like a mixture of apple juice and rubbing alcohol, no matter how short I let it ferment.

I've also been disappointed by coconut water kefir. I was really looking forward to that, but it just tastes funky to me.
post #14 of 55
Quote:
Originally Posted by Peek-a-boo View Post
I made the lemonade recipe that dogmom posted and it is yummy!
oh yea? Alright, i think I will try this.
post #15 of 55
Thread Starter 
Quote:
Originally Posted by Peek-a-boo View Post
Sorry to once again be shamelessly hijacking some one else's water kefir thread. : I'm so needy.

I'm using Wholesome Sweetners Evaporated Cane Juice Organic Sugar. Some how I thought that was basically the same as Rapadura--but just a different brand name. Is that wrong? Is Rapadura something different?
hijack away... your questions help me out too... I'm a water kefir newb


So, am I understanding right that most people add their "flavor" AFTER the first ferment? So you are basically fermenting for about 24 hours with just the sugar water and grains... then after that you drain and then you ferment for I guess another 24 hours with lemon juice, blueberries or maple syrup etc???
post #16 of 55
Well the maple syrup/honey would be used instead of sugar, so that would be part of the first brew. But yeah, flavors are added after the grains are removed, for the second brew. I've never tried maple syrup (yum!), but I love brewing with honey- it's delicious. But keep some backup grains, because your grains won't grow in the honey, and I'm told that they will eventually die. I use sucanat when I want to really grow my grains, but like a pp, I don't really care for the taste of it.

I brew until the kefir is almost done (24-48 hours, depending on the warmth of my house and the sweetener I use) and then I throw some frozen blueberries into my bottles and pour the strained kefir into the bottles. I let those sit in a warm place for about 12 hours for my second ferment, otherwise they get too sour.
post #17 of 55
Thread Starter 
Quote:
Originally Posted by changingseasons View Post
Well the maple syrup/honey would be used instead of sugar, so that would be part of the first brew. But yeah, flavors are added after the grains are removed, for the second brew. I've never tried maple syrup (yum!), but I love brewing with honey- it's delicious. But keep some backup grains, because your grains won't grow in the honey, and I'm told that they will eventually die. I use sucanat when I want to really grow my grains, but like a pp, I don't really care for the taste of it.

I brew until the kefir is almost done (24-48 hours, depending on the warmth of my house and the sweetener I use) and then I throw some frozen blueberries into my bottles and pour the strained kefir into the bottles. I let those sit in a warm place for about 12 hours for my second ferment, otherwise they get too sour.
Do you eat the blueberries after or do you just toss them?

Also... what do you all do with ALL of the grains. I didn't measure what was sent to me but in only 3 days I feel like they are taking over. With my milk grains I just eat them but not sure what to do with these. I can give some out but what do you all do when you've just got a ton? Do you just toss them can you eat them??? I just thought of another question and then forgot what it was.... oh yeah... how do you know how many grains to use and how do you know when it's time to cut back. I'm up to my ears in teething baby (which means I'm lazy and have no time to fish after skg grains LOL) so I just tossed my grains in a nylon nut-milk bag and just toss that in the water.
post #18 of 55
Ok, i have a quick little question. Is water kefir really fuzzy/carbonated? I keep seeing it be compared to soda and i wonder just how strong the fuzz is.

I haven't had soda in years and so im not sure how ima react to that mouth-feel again and if I can, i'd much rather avoid it.
post #19 of 55
Quote:
Originally Posted by Brown Lioness View Post
Ok, i have a quick little question. Is water kefir really fuzzy/carbonated? I keep seeing it be compared to soda and i wonder just how strong the fuzz is.

I haven't had soda in years and so im not sure how ima react to that mouth-feel again and if I can, i'd much rather avoid it.
It depends on the batch, whether you ferment it a second time and what kind of sugar (or juice) you use.

White sugar yields the least fizzy WK. If you want more fizz, you can add some juice after the grains are removed and let it ferment for another day or so. Adding molasses or using whole sugars (such as rapadura) yields more fizz. You can get the most fizz by culturing in juice instead of sugar water.
post #20 of 55
Quote:
Originally Posted by dogmom327 View Post
It depends on the batch, whether you ferment it a second time and what kind of sugar (or juice) you use.

White sugar yields the least fizzy WK. If you want more fizz, you can add some juice after the grains are removed and let it ferment for another day or so. Adding molasses or using whole sugars (such as rapadura) yields more fizz. You can get the most fizz by culturing in juice instead of sugar water.
Aaah ok, good to know :

Thank you dogmom327!
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