Water Kefir Grains (fresh, 100% Natural)

SKU: $14.00
Water Kefir Grains are used to make a probiotic all-natural drink. from water. Grains come with full instructions. Grains are shipped fresh, in non-chlorinated water and honey, in a sealed foil envelope, and need to be put in non-chlorinated water, and fed honey or other sugar, at your home soon after you receive them. Free shipping on orders over $26 or add "U.S. Shipping" to cart for orders less than $26. Water Kefir Grains look like clear gummy candy or boiled cauliflower. Kefir is a naturally occurring mass of all-natural, beneficial bacteria and yeasts. The grains are added to water and fed some kind of sugar to make a drink that is powerfully healthy and probiotic. Water kefir grains cannot be used to make cheese (that required milk kefir grains). Instructions for keeping Water Kefir Grains. Step 1. When grains arrive in the mail, open the sealed foil envelope and carefully pour the contents into a fine mesh strainer, sieve, sieve cloth, coffee filter, or cheese cloth. The grains may have a sour smell, depending on how long they have been in shipping. This sour smell is temporary.The water in the envelope may appear to be carbonated. This is a natural affect of water kefir grains. Using cold tap water, carefully wash the grains. BE CAREFUL not to wash your kefir grains away or down the sink. Step 2. Take your clean water kefir grains and place them in a glass mason jar. Pour non-chlorinated water (cold or room temperature) into the jar. Add a volume of honey, molasses, agave, granulated sugar, powdered sugar or any other form of sugar (not sugar substitute) to the water that is equal to the volume of the kefir grains you have. This means that if you have a teaspoon of kefir grains, you will need to add a teaspoon of sugar. If you have a quarter-cup of water kefir grains, you will need to add a quarter cup of the sugar of your choice. Stirring is not necessary. Step 3. Put the lid loosely on the jar unless you are an experienced water kefir maker and wish to make a carbonated drink (more on this later). Leave the jar on your kitchen counter for at least 48 hours. The beneficial bacterias and yeast in the kefir grains are mesophyllic, meaning they only grow at moderate temperates. Refrigerating the grains will immediately stop them from turning the sugar into water kefir. You must NOT refrigerate the jar until the grains have eaten all the sugar. DO NOT shake or move the jar. Step 4. You will know the kefir is finished when you can occasionally see small bubbles floating from the grains at the bottom of the jar to the top of the jar. If you do not see bubbles, and your water kefir jar has been at room temperature for more than 72 hours, your water kefir should be finished. Taste the water kefir. If there is no sugar flavor, the water kefir is finished. Strain out the grains, and add non-chlorinated water and your choice of sugar to them to start a new batch of water kefir. Use the kefired water to drink plain, to make flavored punches and other drinks, or in green smoothies. STORING WATER KEFIR GRAINS: If you want to take a break from "tending" your water kefir grains, put them in a clean glass jar with non-chlorinated water and the sugar of your choice, and leave them out until the water turns to water kefir. Put the whole jar into the fridge, with the lid on, until you are ready to make more kefir. The grains will store like this (in the finished kefir) for months, but the water inside the jar will slowly turn sour. When you are ready to make new water kefir, strain out the grains, discard the sour water, and then feed the grains to make new kefir by following the instructions above. Storing Kefir: You can keep kefired water in the fridge for days. You can also keep it at room temperature, but it will sour. Question: Do the kefir grains grow? Answer: Yes. Water kefir grains double in size roughly every 10 feedings (10 times you let them make kefir). The more water kefir grains you have in your jar, the faster they will make kefir. If you have extra grains, you can give them away, compost them, or feed them to your chickens. Question: Can I eat the kefir grains? Answer: Yes, they are safe to eat, but they don't have much flavor and are chewy. However, if you eat your grains, you won't be able to make more kefir :) Question: How many kefir grains (how large) do I need to make kefir? Answer: You can make kefir with a single grain smaller than the head of pin. However, this tiny kefir grain may take a week or more to turn a quart of water to water kefir. Kefir grains can be cut up with a knife, and this will speed up the time it takes them to create kefir (by creating more surface area on the kefir grains). You can also firmly press or smash the grains with the back of spoon and this will make them produce kefir faster. Question: I read on the internet (or was told by a well-meaning friend) that I should shake my kefir jar once or twice a day. Why don't you recommend this? Answer: Water kefir grains naturally carbonate the water they are in over time. If the lid is tight on the jar, shaking the jar could cause the jar to fizz or even pop. On rare occasions, with a very tight jar, the jar could explode if the kefir grains have been inside long enough, whether you shake the jar or not. Never shake the jar, and always leave the lid loose. If you are using a canning jar lid, place it upside down to keep the rubber gasket from sealing. Question: Are water kefir grains and milk kefir grains the same thing? Can I use them interchangeably? Answer: No. Water kefir grains will not turn milk to kefir, and milk kefir grains will not turn water to kefir. Question: Can I use my water kefir grains to make homemade root beer, homemade citrus soda, and other carbonated drinks? Answer: Yes, if you are careful. As explained earlier, water kefir grains can cause a class jar to explode (just like homemade root beer jars made with yeast sometimes explode) if the pressure builds up too high as the kefir grains eat the sugar and produce a byproduct of carbon dioxide. Carbonated drinks are traditionally made with water kefir by hand-tightening a canning lid on the jar. Once the lid pops up and goes hard in the center, you must open the jar within 12 hours (slowly and carefully, with the lid covered by a cloth towel and pointing away from your face). Never tap a canning jar with a hard lid that has popped up in the center, as it may explode. If you cannot open the jar by hand at this point, put the jar into a garbage bag and discard it in your outdoor trashcan, because it is too dangerous to open (the glass jar may explode). If you are not confident that you can make homemade naturally carbonated yeast or kefir drinks safely, you should never attempt the process. Caleb Warnock and SeedRensaissance.com will not be held legally liable for any attempt to use water kefir grains to make carbonated drinks, under any circumstances. If you cannot agree to these legal terms, you may not buy and use these water kefir grains. Question: Is carbonization necessary for the kefired water to be fully finished? If it is not carbonated, is it still healthy and probiotic? Answer: Carbonization is not necessary when making kefired water. Using water kefir with a loose lid, or covering the jar with cheeselcoth or fabric instead of a lid, does not decrease the health benefits of the kefir. It simply allows the natural carbon dioxide produced by the yeasts in the water kefir grains to dissipate harmlessly. Questions? Email calebwarnock@yahoo.com :) Enjoy!
Category:Yeast & Cultures

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