skip to main content

The Kitchen Table

First milk kefir, and now water kefir

9 years ago

I've been making milk kefir for a year. It's not something we can drink by itself, but I use it on cereal, in smoothies, biscuits, and it makes fantastic pancakes.

I've been giving away my excess grains regularly and I usually get something in exchange.......goodies from their garden, a scented candle, a 2-litre carton of milk, a bag of apples from the market, etc. Just the other day I got some water kefir grains given to me.

Do any of you make water kefir?

Sort by:Oldest

Comments (5)

Jasdip
Original Author
9 years ago
I know there are some people who drink kefir regularly. Does anyone drink water kefir?
Summer
9 years ago
last modified: 9 years ago
Jasdip, I was hoping you would get a lot of responses. I love kefir, but have only had it from the Health Food Store. I've had strawberry, blueberry, mango & even plain. The water kefir was plain & I added pomegranate to it. Making it from scratch is on my to do list.

Another thing I really enjoy is Kombucha. My attempt at growing a scoby from a special bottle I ordered was unsuccessful.

All those are more of a treat, as I don't buy them as often as I'd like to due to cost.
Related Discussions
My Kefir wont thicken, please help!
Q
Comments (2)
1. Try less milk - no more than 1 to 2 cups for 1/4-cup of grains until they start to grow. The grains will grow faster if you do consecutive batches and not rest the grains in the refrigerator between batches. They grow slowly if you only use them once a week (or so) and rest them for a week. 2. Temperature does make a difference. The cooler the ambient temperature the longer it takes to ferment (maybe 12-24-hours at 65-degrees F for 1-2 cups of milk), but the curd is very smooth and more mild (I like winter kefir the best). If the temperature is too warm the curd gets gritty, almost like it has crystals in it, and the taste is more pungent. 3. Once you break-up (stir or shake) the curd it will remain a liquid. Kefir curd is smaller than yogurt curd so it's more "delicate", but easier to digest than yogurt because of the smaller curd structure. 4. If you want the solid curd you need to be careful plucking the grains out of the top of the fermenting container. The grains will move to the top as soon as the milk starts to sour (that's how you know it's doing its "job"), and that's where you'll find them when the kefir is done when it comes time to remove them. 5. If you want a solid curd, ferment it until the curd and whey separate (you'll have a visible layer of whey-liquid and curd, and it's easier to scoop out the curd when it's separated. You can also drain the curd at that point - like you would drain yogurt in a yogurt cheese strainer - for an even firmer curd. 6. I use liquid kefir as a substitute for buttermilk, and the solid curd as a substitute for plain yogurt, sour cream, cream cheese, and you can even get a cottage cheese-like product from it. 7. When you get extra grains, try fermenting it in coconut milk. That's oh so good! I use reconstituted powdered coconut milk or homemade coconut milk made from unsweetened coconut, but you can make I with canned coconut milk. I then slip the grains back into cow's milk until I want coconut kefir again. Coconut kefir is great topped with granola or in a pineapple/orange juice smoothie. The best web site for kefir information is Dom's Kefir In-site and the link is below. -Grailady Here is a link that might be useful: Dom's Kefir In-site
...See More
Free Milk Kefir Grains - Northern NJ
Q
Comments (21)
Ruth, unless you really want a ton of spam in your inbox and worse, it's not a good idea to post your email address on public forums. People can contact you through Houzz's messaging facility. You can edit your post to remove your email address if you wish.
...See More
Kefir Question
Q
Comments (3)
I only make kefir with milk (several times a week), but I've thought about adding some kefir grains to grape juice. I understand it eventually kills the grains, but will work for a short period of time. Since your kefir grains keep growing, you should have a constant source and can sacrifice a few in the grape juice now and again. There are also kefir grains that are used in water and you can also culture soymilk - although I've never done either. If you are lactose intolerant, a long fermentation of milk with kefir grains reduces the lactose to almost nothing. Great news because you can use the kefir instead of buttermilk, and the drained curd for plain yogurt, sour cream, cream cheese, and even cottage cheese. I found my kefir grains by doing a Google search. Happened to find a source in the same state. There have been several discussions on kefir, you might do a quick search and read those threads for more information. -Grainlady
...See More
Trade/ exchange/ for Milk kefir/ kombucha etc...
Q
Comments (5)
Hello Orchard novice Yes Please!! thank you. I would love to have a Scoby! I hope you can come to the swap. I have milk kefir grains and They are growing!! I would love to give some to you. Let me know by friday. in case you are unable to come , You can go to my Profile and leaving a message. I am local. So we can meet up.
...See More
Shades_of_idaho
9 years ago
last modified: 9 years ago
I used to drink water kefir. I totally quit sugar so gave my grains away. They did help my husband with his digestion after his surgery to remove part of his pancreas. They make a delicious fizzy drink. You can add fruit juice to it. Like making your home grown soda pop. It really is delicious. After the water kefir is done working and you strain the grains out to do another batch just add some cranberry juice or apple juice to the strained out juice.

You need to use unrefined sugars in it. it is supposed to eat up all the sugar but I just felt it did not and was really so sweet some thing had to be making it sweet. The grains are more clear than the milk kefir grains. Give it a try. I also used to just eat some of the grains instead of drinking the juice. Trying to avoid the sugar.
donna_loomis
9 years ago
I make 16 ounces of kefir made with milk five days a week. I mix it with a little honey or agave nectar and drink it on my way to work. I've never had water kefir and have entertained the idea of making it, but it seems more involved than milk kefir and I guess I'm not ready for that commitment. I would be interested in hearing other's experience with it.
mama goose_gw zn6OH
9 years ago
last modified: 9 years ago
grainlady was a treasure trove of info on both milk and water kefir. IIRC, we had a discussion in the cooking forum, so you might search for info there. There was also someone who offered water kefir grains, and posted her email address in the cooking forum--she might be willing to give you some pointers, since grainlady no longer posts.

I make milk kefir, but like you, can't drink it straight. Mixed with bananas and pineapple, it makes a delicious smoothie. I usually add some chia seeds.

I also make my own kombucha, mixed with fruit juice and fresh ginger, for a fizzy second ferment. It's so much less expensive than buying it in the store.

ETA, here's the thread with the free water kefir offer: itsy_ant

Related Stories

PAINTING What to Know About Milk Paint and Chalk Paint — and How to Use Them

By Karen Egly-Thompson

Learn the pros, cons, cost and more for these two easy-to-use paints that are great for giving furniture a vintage look

FUN HOUZZ 14 Things You Need to Start Doing Now for Your Spouse’s Sake

By Mitchell Parker

You have no idea how annoying your habits at home can be. We’re here to tell you

PRODUCT PICKS Guest Picks: 20 Gorgeous Perennials to Plant Now

By The Estate of Things

Take advantage of warm spring weather to create a colorful garden with blooming plants, succulents and ornamental grasses

EVENTS Maker Faire: The Future Is Now

By Mary Jo Bowling

Kid-friendly robots and high-tech sprinkling systems: This fair shows what’s new and next

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

KITCHEN APPLIANCES Considering a New Kitchen Gadget? Read This First

By Mitchell Parker

Save money, time and space by learning to separate the helpers from the hassles

LIFE Houzz Call: Who'll Post the First Snow Photo of 2013?

By Becky Harris

If the weather's been flaky in your neck of the woods, please show us — and share how you stay warm at home

HOUZZ TOURS My Houzz: Turning a Netherlands Barn Into a Country Home

By Louise de Miranda

Once a place for chilling milk, this Dutch home now lets the owners chill out in easygoing comfort

LIFE The Top 5 Ways to Save Water at Home

Get on the fast track to preserving a valuable resource and saving money too with these smart, effective strategies

SAVING WATER Xeriscape Gardens: How to Get a Beautiful Landscape With Less Water

By Jocelyn H. Chilvers

Conserve water and make gardening much easier with the xeriscape approach’s 7 principles

Sponsored

Structural Remodeling

Franklin County's Heavy Timber Specialists | Best of Houzz 2020!

More Discussions

18

The book you're reading is fascinating -- what do you do?

14

dust bowl dining

34

I'll show you mine/you show me yours - M 8/10/26

20

Smile today - 8/10/26

7