The Easy Way to Make Water Kefir | AnOregonCottage.com
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- Опубліковано 25 вер 2024
- Water kefir is so refreshing and so good for you. I make it regularly to help with gut health.
Get my printable recipe and links to all the supplies here:
anoregoncottage.com/water-kefir/
The best kefir grains I use are from here (affiliate link): amzn.to/42NI2nR
Watched many UA-cam channels and this is the best and most comprehensive how to make Water Kefir channel.
Thank you
Wow, thank you! That was my goal so I'm glad it was helpful!
Just an idea - If you put a large bowl underneath the bottle when opening you might be able to save the overflowing kefir beverage
Yes!
I'm grossed out by placing spoons in the sink then contaminating the water with the dirty spoon. The sink is the dirtiest place in your kitchen.
Use a clean plate to set the spoon on is a much better idea.
I'm a retired nurse and cross contamination is a serious health concern.
Thanks for your thoughts on this.
Use a plastic water bottle and squeze out most of the air and fill that with your keifer water/juice mix and cap it. When that bottle inflates and is difficult to squueze it tells you that the pressure is high enough in your glass bottles and you can refrigerate them to slow down the fermentation so your bottles wont explode. This way you dont loose half your beverage down the drain from over carbonating.
Thanks for the tip! The overflow actually doesn't happen very often for me, but more in the summer and I happen to have a large amount of grains that need to be divided, which made it very active, lol.
I heard that each day you just open the bottle and close it back up to prevent it from happening 🤷🏻♀️
@@randifar5886 You mean after it's in the fridge? Or during the second ferment? The thing is, it really depends on the warmth of the kitchen - in the winter I'm doing all I can to create the carbonation, lol. I did learn from another comment that you can quickly open and close the lid again when you want to open it from the fridge - it's just enough to get rid of the first burst and then you can open again and pour!
I like the flip tops, I love when it pops like Champaign lol.
That's a genius idea, thanks for the tip! Will try that next time.
Can’t tell you how much this video has helped me! Now I can’t wait to get started. You answered all my questions
I'm so glad!!
To stop it from foaming up when you pour it you should keep your glass in the fridge or preferably the freezer, works well for me. And the initial geyser of soda using the clip lids is why I use screw top bottles for all of my fermented drinks. You can slowly unscrew the lid only so far as to start releasing small amounts of gas and if it looks like it’s foaming up to the point it’ll start spraying you can just tighten up the lid, wait for it to calm down and then repeat until you can remove the lid.
That's a good idea to use screw top lids that way! I have now figured out a way to slowly release the gas with the flip top lids, too, so I don't get the geysers (and I hadn't really before this - I think my grains were really active for some reason at this time).
One tick I learned is that when you pop the bottle after the second ferment is you put pressure on top of your cap while openings and open very slowly and put pressure on lid,if it bubbles too much close and open again slowly.Love this video
That's exactly how I open mine as well, very easy & no loss.
Great point! I do that now - I hadn't ever really needed to, but as it got warmer in this kitchen the kefir got more bubbly than I knew. 😂
Excited to try it, just got my grains today.
Have fun! I think you'll be hooked like me!
Great video- I make booch and am interested in this and starting finger bug too. May I recommend using a clean plate or cutting board for laying your tools down- it’s a bit 😬 seeing you move them from the sink basin back and forth- and introducing additional bacteria from your sink can in the least- kill your good bacteria, but possibly harbor bad bacteria….just a side note.
Ha! I get that, though the only thing in the sink basin is the bottom of the bottles. 😀
🙄
It is a west coast thing, pretty normal here.
Thank you for this recipe. I can't wait to try it. I use to drink milk kefir but have become lactose intolerant. So very excited to try this. 😊
Oh, good - this should be just the thing for you, then!
Thanks for the great video !
Glad you liked it!
Love how you explain it simple . Thanks . I also like your lids , I’m surprised I haven’t seen them before .
Thank you - I'm so glad it was understandable!
So much helpful information. Thank you!!
Glad it was helpful!
Thank you so much for this . I’m about to start making kefir water, I’ve make kefir milk but not water. This is very helpful!!
Glad it was helpful!
I am definitely going to give this a shot!!! I make Kombcha now and it takes much longer and makes and often not fond of the taste, but, you made it look so very easy and it sounds really good. Thank you for sharing! :)
Oh, I hope you've had a chance to try this - yes, WAY easier and more consistent than Kombucha!
@@AnOregonCottage Good morning. I have made the water Kiefer and it is working out great. Thank you for your coaching!!! Have an awesome day.
@@cuernavacadave Wonderful - glad to have helped!
Is there any sugar left that would affect blood sugar in ppl who have an issue? I can’t drink sugary drinks. Great video!
I address this in the linked website article - the bacteria and yeast consume the sucrose to a degree. You can leave it longer and it won't be as sweet (so won't have the sugar content). You may want to see if you can find exactly how much sugar content would be left - from what I've read it's pretty low (I would not qualify this as a "sugary" drink the way I make it - it's just slightly sweet).
The sugar is mostly consumed by the yeasts in the fermentation process. That's what always happens with all fermentation.
The benefits of kefir would far outset the tiny amount of sweetness. If you wear a continuous glucose meter you can see how it affects your blood sugar. You could also drink a smaller portion.
Those lids are awesome!
The best!
Where can you buy the lids? Do you have a link?
I also add a cinnabon stick & some free range egg shell to my first ferment, sometimes ginger, its delicious, 😊
I bet the cinnamon and ginger are delicious! What does the egg shell do?
Please describe what you do with the egg shell
I just place a piece of boiled, oven dried egg shell to the sugar water with the kefir grains, it's good calcium 😊
You don’t need to pop it like that. That is such a waste. Those caps/seals can actually be opened gently and with a little pressure on the cap itself, you can slowly release the pressure and prevent it from bursting like that.
Thanks - I have learned that! I usually don't have that much carbonation, but the weather had been warm and the kefir didn't need as long on the second ferment (obviously, ha!).
You can gently pop stopper bottles, if the bubbles reach the top, reseal it and wait for a minute. Then gently pour the liquid down the side of the glass, avoiding immediate nucleation.... Dump a Coke down the middle of the ice, it's gonna go flat... look at how Bartenders pour a draft beer.
This vid made me wanna try Water Kefir again...
I hope you do try it again! Thanks for this tip - I'll try resealing the lid if there's too much fizz.
@@AnOregonCottage My grains should be here in the morning...
@@shewmonohoto Have fun! (By the way your tip was perfect - all my kefir stays in now 😀)
Exactly! I don’t understand why she just did that and popped that cap/stopper.
my chickens love kefir grains
Good to know!
I remember many years ago my mother had kefir grains. She would only do one ferment but added dried fruit as well as sugar to it. I remember her using dried apricots and dates. It seemed like the resulting drink had a little bit of an alcoholic smell or taste to it. It was very weak, not like a wine. I also remember that she would freeze the excess grains when she had too many. I wonder if they were the same kind of grains. I don't remember carbonation.
They do sound the same - doing just one ferment with dried fruit is certainly an option. I just like the carbonation that occurs with the second ferment and the flavor and ease of using fruit juice. (The one ferment is why you don't remember the carbonation!)
Thanks for this wonderful video, it really helped me to start mine. I have one question though, how many strains does the final drink might have I've seen people talk about above 20 strains of bacteria in milk kefir but nobody talked about water kefir.
Glad this was helpful - I'm so happy it started you making water kefir! This is a good question - I found this article that says 40 strains of probiotics: happygutpro.com/best-probiotic-strains-in-water-kefir/
I'm also in Oregon. I've made kombucha, but it's been years since I made kefir.
Hello fellow Oregonian! I find kefir so much easier...
Excellent video! Any specific type of juice to use? Such as no preservatives, etc, or is any type good to go?
Thank you! Yes, only use 100% juice so you don't damage the grains with things like preservatives.
I've been spending so much money on kombucha every week and I hate it 😅
Thank you ❤️
Oh gosh! Well, I know you'll save money and hope you like this as much as I do!
It much better when you make kombucha rather than bottled booch. You can control the tartness, and create amazing flavors
When you are just storing the water keifir for a month or two, are you just putting the water kefir in the sugar water solution and putting a tight lid on it and sticking it in the fridge? How does that not explode and build carbonation? I want to make this but I am afraid of making an terrible mess by accident.
Refrigerating the kefir drastically slows down the rate that they eat the sugar - there aren't bubbles or anything forming. They really need warmth to become active.
Wow
Hope that means in a good way!
Wow for me as well in a good way. lol
I have milk kefir grains - and I've seen instructions on how to 'convert' them to water kefir. Is this the way to go from your experience? Any and all help will be appreciated! Cheers from Sydney
I tried it after experimenting with milk kefir grains and it didn't work. The water grains aren't expensive, so I'd just go with that!
Where did you get the lids
I looked on Amazon can’t find them
They've been removed I see now - you can get them through Target (aff. link): rstyle.me/+9kcXzEfLwc4BdTevXkmYQQ
Hi. I am using same bottles for 2nd ferment. Same cherry juice and mine is always flat. I have great carbonation after 1st ferment. Any suggestions?
The only thing I can think of is warmth - when it's cold in the kitchen I will set mine on the heater vent for a bit and then wrap in a towel. My sister keeps a quartz lamp in her kitchen with her kefir bottle next to it for the warmth. I also will leave them days longer sometimes until I see the small bubbles forming in the tops of the bottles when it's cold. The reason I had so much carbonation at the end of the video is because it was hot out and I still let the bottles go the two days when they only needed one, so temperature is a key factor. Hope that helps you some!
can I use green and black tea in my first ferment? I know it then sounds like kombucha, but it is not. Kefir is still quicker. Can I just use the tea base (black and green), for my first ferment?
I have no idea - I've never heard of anyone doing this with kefir!
why would my kefir turn bitter after a few days? Thank you
Wow, I don't know - I haven't had that happen! Did you use only fruit juice? Thinking maybe if you used fruit and there was a rind or something to make it bitter?
@@AnOregonCottage well it happens to me all the time, I'm using brown sugar for first ferment and then 1:1 orange juice or orange pinaple banana juice and it turnes bitter after 5 days or so. Also it makes it alcoholic drink, not strong but like a vine.
@@VladFredK Hmm, maybe try a more neutral sugar in the first ferment? I have found the longer you leave it in the fridge, the less sweet it will be as the bacteria do still eat it, just at a slower rate. I make smaller batches and drink within a week.
Did you put grains in the bottle that foamed over?
No, that was the second ferment - our kitchen was warm so it fermented more than I had thought in the normal amount of time I give it!
You make it look so easy!! I’ve been making it for about 2 weeks but so far have only had one bottles that had lots of carbonation. I have a kombucha belt that I use, but, sit the bottles on it along beside the kombucha. My grains have not grown at all from what I can see and are still tiny. What am I doing wrong??? The temperature in the house is 72F??? Any suggestions would be greatly appreciated. Thank you:)
In the winter we keep our house at 70 and I do have a hard time getting good carbonation, so it really does like warmth. If you have any kind of warmer place near heat, that would help. My sister sets hers next to a quartz lamp on her counter which seems to help in her colder home.
@@AnOregonCottage thank you for the speedy reply. I feel much better knowing this. Have a great evening:)
@@cuernavacadave Sure thing!
Hi loved the video, thanks for the detailed explanation. Can you please share where to buy kefir grains to start.
I'm glad this was helpful! I really like the grains I got here (affiliate link): amzn.to/42NI2nR - I've bought them 2x and they've been plump and easy to use right away. Also, I have a full article on the website with links to all the materials I used: anoregoncottage.com/water-kefir/
@@AnOregonCottage Thank you so much for sharing the article link. Extremely informational.
@@nehasoorma1432 So glad that was helpful!
Do you need to refrigerate the finished kefir after the second fermentation has carbonated it and how long will it keep
Yes - it tastes better cold, in my opinion! I've kept it for up to a month in the fridge, but they will go longer. They do actually keep fermenting in the fridge, just slower, so the longer they're kept, the less sweet they become.
Where did you get the kefir lid? And your kefir?
There's some links in the description - I also wrote about this on my website: anoregoncottage.com/water-kefir/ and it includes all the links!
Can you share more about to how hibernate the kefir grain? I'm afraid that I can ferment the grain everyday
Sure, when I have the six bottles I need that will last me about a week and a half, I make up a new jar like normal, add the grains, but put a solid lid on the jar and place it in the fridge. I've left it for as long as a month in the past without doing anything when we traveled and the grains degraded a bit, but were still fine. Usually it's only 2 weeks at the most and I don't feed it during that time (you can make a new jar if you need to keep it in the fridge longer).
3:30 I’m so confused why this water is being dumped just to repeat the the same process. Does the first fermented water taste bad ?
I have the same question. Does somebody explain, please?
Well the dump the step of dumping first batch of water is for wasteful babies. Lol. I bought some crystals and drank all the liquid from the very first batch of every fermentation and rejuvenation and I’m still alive and writing.
The water being dumped is from the grains sitting in sugar water in the fridge for a week when you have a rest from making kefir water
I only dump it if it's been 'sleeping' in the fridge - the grains have used up all the sugar/food, becoming acidic and vinegary tasting. You're welcome to drink it! As for the second ferment, that's when you get the carbonation and flavor from your choice of juice.
Has it blown straight up like a volcano before? Afraid of a huge mess.
It has only done this very few times for me - usually in the summer when it's warmer and I leave them in the second ferment for the same two days - they only need one day when it's warmer, I'm learning! Also, if you slowly release the lid (unlike how I just opened it here), you'll hear some gas escape and then you can close the lid again and let it settle, then open all the way slowly and you won't get the spray (again, I'm learning!).
I poke small holes in the water bottle lid.
I don't have a lid I could poke holes in.
Hi and thanks for the video! It does not look difficult at all. I've been making milk kefir but I really wanted to try the sparkly water one.
My water is chlorinated so I will have to use bottled water. How do I get it warm enough to equal the hot well water that you added to your wk? Thanks.
I only use a bit of the hot water to start dissolving the sugar - you technically don't need to do that and could set your sugar and room temperature water out for 10 minutes or so before making and it would probably dissolve. 😀
Can I use the kefir grains from my milk kefir to make water kefir? I have a son who can’t drink milk.
Do you know how much sugar is left after the second ferment?
No, but the longer you leave it the more the bacteria eat (but also the more fizz…).
I'm using my spare milk kefir grains to make water kefir instead of just throwing them away. The process is exactly the same as with the water kefir grains, the finished beverage even tastes the same. Only difference is the milk kefir grains stop growing in the sugar water and have to be replaced regularly with new spare grains after about a month or so.
Mmm, I wondered - I tried to convert some milk grains once and it didn't work, probably for the reason you mention.
@@AnOregonCottageWhat do you mean, I didn't mention any reason it didn't work? I just put my spare milk kefir grains in sugar water instead of throwing them away, and it turns out just the same way as with water kefir grains.
@@radieschen79 I didn't mean you, it just didn't work for me when I tried it - the grains just distinigrated. I'm glad it works for you!
@@AnOregonCottage Disinigrated? As a non-native English speaker I just can't find this word, did you mean disintegrated? Maybe just try it again. For me it works great in sugar water instead of just throwing them away.
Recipe starts 2:14
I think in the case of kefir, which is new to lots of people, it's good to have some background. :)
Is it safe to drink hot water from a tap ? Dont they go through a descaling process in the boiler which uses chemicals ?
You'd need to check your water source. We have a well and a basic water heater that stores it but there are no chemicals involved.
@@AnOregonCottage Thanks, I agree.
where to get Tibetan Mushroom Kefir Grains? The link does not show available.
I don't use those.
Where do we keep the kefir is it in the fridge or away from sunlight
When fermenting, just on the counter is good (in a warm place in the winter, a cooler place in the summer). Don't put it in direct sunlight, but if sun hits it, it's okay. When you're putting it to sleep for awhile, that's when it goes into the fridge.
Can you make kefir water with just fruit and no edded sugar
Not in the first ferment, as far as I know. The second ferment is just fruit juice.
How long can I keep it in the fridge if I'm taking a break from making water kefir? Great vid!
Thanks! I've left it as long as a month, but I make it pretty regularly so it's usually only a week or so in the fridge before I start the next batch. I think the grains will last longer, but the longer they are stored without feeding, the weaker they become and they could die. If you really needed a longer break, I'd refresh the water with sugar water every two weeks or so.
I have a question. When u popped the lid off and it exposed over. If u have a bowl or something to catch the kefir water. Could u still drink it?
@shareesecarter2421 absolutely drinkable as long as the bowl and container are clean.
Hi there I need some advise please. I can't get my kefir very fizzy
I've found that room temperature is key - in warmer temps I only need a day to get bubbles, in cooler temps sometimes 3 days. My sister keeps her bottles next to a quartz lamp in her kitchen that creates warmth.
Great instructional video. How long do kefir grains last? Also, will the fermenting work with a sugar alternative like coconut sugar or agave syrup? Trying to keep up positive habits while I'm building new ones, rather than jumping back on the sugar train...
If kept healthy (ie, not left to sit in the fridge for months…) the grains should last indefinitely! Most alternative sugars are either too weak or too strong (or have their own bacteria) and aren't recommended for making kefir water (mold and dying grains could occur). Remember, though, that the longer you leave the grains to consume the sugar, the less is in the water! Here is a good rundown on different sugars and how you may be able to use some in water kefir: culturesforhealth.com/blogs/learn/water-kefir-water-kefir-ingredients
Are you familiar with using a ginger bug? Does that give you the same probiotic benefits as water kefir?
I know about ginger bug, but haven't made that ferment. From what I read, it does have similar probiotics. I think it's what you enjoy drinking (ginger to me tastes like medicine, lol).
Respectfully, it's pronounced ke-feer. Thank you for a great video. 😊😊
Good to know! Sadly, too late for the video. 😀
I live in Oregon too and we all say it that way. “KE-fir “
I thought that you only use 1/4 cup grains to each 4 cups of water?
My grains started with 1/4 cup and then have grown! I just keep using them like this - I could give some away or make it in a half-gallon jar, but this amount works for me. I've since given some away and split the rest into two jars I alternate with.
What does kefir taste like without sugar?
You can't grow kefir without ANY sugar - that's what it needs to consume. But when I tasted refrigerated water after a couple weeks (so most of the sugar had been eaten) it's very bitter and, well, fermenty (not sure how else to describe it). That said, most tutorials I read when I started used twice as much sugar and sweeter juices and it was too sweet for me. I cut the sugar and only use tart juices.
I have a question. When u popped the lid off and it exposed over. If u have a bowl or something to catch the kefir water. Could u still drink it?
Oh, yes for sure! It really didn't happen much for me before this, so now I open slower (quick open, then reseal to allow the fizz to settle) before opening fully. 😂
Why don't you just add the grains to the juice instead of sugar water first?
It's not really bubbly with just one ferment, you need the two ferments to get the soda-like carbonation.
Chickens live kefir grains too.
Good to know!
Your Kefir grains are big!
Yes! I linked to the place I get them - they are always ready to grow big. It's also the reason there is so much fizz - they're happy. :)
@@AnOregonCottage I did try the link, but it's actually gone, I don't know if they ship to the UK. Or I can arrange to buy it from you and send it to me in the UK.
@@johnolaoluwa Hmm. You went to this (affiliate) link? rstyle.me/+ionnrrqOYPuATda7XxLshg If it's not there, it must be because you're in the UK. I'm not set up to sell or send the grains (not sure how to, lol!). I'm sure there are people in the UK selling some?
@@AnOregonCottage Yes. It was that link. It said unavailable. So, I guess it is because I am in the UK. I even managed to visit their website; they ship just to the USA & Canada. Actually, I do have water kefir grains but they are not as big as the ones you showed in the video. Thanks for your help.
You just strained your old water i to the new jar😮
You want the water from the first ferment. The only time you strain it into the sink instead of the jar is if it's been in the fridge for awhile and the grains have used up all the sugar in it.
Why would you throw away that water? Its full of what you need. All the sugar is gone. That's the best one. Not the one with sugar left in it. Smh
Everything that I read indicates that you start fresh each batch when removing it from hibernation in the fridge. Plus, no one in my family would drink it with no fructose left, lol.
@@AnOregonCottage that's what gives you the belly and pre diabetes plus non alcoholic fatty liver disease.
@@AnOregonCottage not trying to be an ass, but I went back and looked at your video and I see a little belly going there. Watch Dr. Ekberg and learn about some health stuff, he's great. Good luck
Whether your trying or not you sound like an ass. Usually if you have to add that to your sentence it shouldnt be said. This is a lower sugar option of a food that gives you good bacteria. Let people live without your unsolicitied advice. @akbananachucker2441
@@akbananachucker2441what an amazing comment. You failed at not wanting to be an ass. What a tool. Don't come to my house and scrutinise my belly, please.
Most people shouldn't be using hot water from the tap FYI
Definitely a choice to think about, especially if you're on city water.
lot of sugar comsumption though
The sugar gets consumed by the kekir grains in the fermentation process, so it's a lot less by the time you drink it!
First I didn't know what you talking about, and then I realized your pronunciation was wrong!
So I've since learned! Everyone I know pronounces it that way, so I'll have to work to change it. 😂
I believe both pronunciations are considered acceptable. I've heard it pronounced kee-fir since the 1970s.
@@mothershelper1981 Oh, thank you! It's hard for me at this point to change, lol.
How long should I have the grains firmenting if my room temperature is 71 degrees fahrenheit?
That should be fine with the timeline I talk about - 2 days of first ferment and 2 days of second ferment. If it's really warm, it's the second ferment you may want to stop early - if there are a lot of bubbles forming on top of the liquid, refrigerate it early - sometimes just a day in the summer is enough!
I got one more question. What should I do if I want to use the grains from the first and second fermentation to make a new batch? Can I store them in the fridge to make multiple batches? If so then up to how many and how long should I keep them in the fridge?@@AnOregonCottage
@@melessify Sure! I'm going to refer you to the blog article I wrote all about it to go with this video, I think it will help clarify things for you: anoregoncottage.com/water-kefir/ (Basically, yes, you can store them - I make enough batches for 6 bottles and then store the grains in the fridge while I drink those and then start the whole process again.)