Kefir Grains Ebay

0 views

Skip to first unread message

Stephany Tousley

unread,

Aug 4, 2024, 8:32:53 PM8/4/24

to chicmerecom

HiCMH,

If you can get a mother culture off the Internet or from someone you can make your own it's very simple. Glass bowl on side in wRmish room with milk or water added depending on which you can eat. Then you leave it a set a,punt of time and then make more, if you go away you store the culture in the fridge

. -to-make-milk-kefir-cooking-lessons-from-the...

Delhaize? Well I never. Thanks CM!

@CCR: thank you. The suppliers of grains I found online don't deliver to BE. They will deliver a powder version but apparently this is an inferior product. Might give it a try though and will check out Delhaize in the meantime.

Hi never got that here have been gift in the past in UK, but I do have a komucha in the fridge, plus I've had other bits sent via eBay UK a lot of these things are so easy to make yourself, I think with the majority it use glass bowls etc as a rule. Kefir in delhaize is pretty new but have seen it

@CC_R: Hi, I'm loooking for Kefir grains and Kombucha scoby to make both at home. Can't find them here in Belgium. Did you say you make kombucha at home? Can you tell me where to get an scoby (do you share?) and also Kefir grains? The websites I find on the internet are all international shipping and I'm worried the grains/scoby will spoiled. Thank you!!

Kefir grains are a combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix, or (S.C.O.B.Y.) forms "grains" that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains although some predominate; Lactobacillus species are always present.

Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc species.

When you are new to making water kefir, you probably won't know exactly what taste your looking for, but as you continue to make your water kefir, you'll get to know better when you need to strain the kefir

You can rinse or wash the jar if you want, but it is not necessary every time. Rinse or change jars once you notice excess build-up. The build-up can cause your kefir to ferment too quickly, or make it too yeasty which in turn makes it not tasty!

Simply put, water kefir is a culture, a living growth of beneficial bacteria and yeast. This culture is usually referred to as "grains". Drinking the fermented drink those grains produce can go a long way to promoting better gut health--which, in turn, can lead to more energy, a stronger immune system, and better overall health.

One quart of spring or boiled-and-cooled-tap water. Caution we have found problems with some city water that hurts the kefir. You can give it a try and see how your is. We have found that a good RO water works well. Our first choice would be a spring water.

You can use the following instructions to grow both your first batch of water kefir, as well as any subsequent batches. Simply repeat the process! Or course, you can let us know if you have any questions at all.

Next, empty the entire contents of the kefir package (all the grains, and any juices in the bags) into your empty quart jar. Then, fill the jar up to about the 3/4 mark with your water-sugar-mineral mixture. Stir gently with your non-metal spoon. (Remember, exposing water kefir to metal can damage the culture.)

Cover the jar with your coffee filter (or cloth or paper towel) and use the rubber band to seal it. Put the jar in a warm place (like 78-82 degrees Fahrenheit) that gets light but not direct sunlight. If the jar is in a cool place, the kefir will still grow, but much more slowly. (Example location: You can place your kefir jar in a north-facing window, so the grains will get plenty of light and warmth, but no direct sunlight. DIRECT SUNLIGHT IS VERY BAD!)

After 48 hours, strain your kefir grains out. Use a non-metal colander, pouring the kefir water into a new container, but catching the grains to use again later. The key here is to separate the grains and the juice, but you want to keep both. Nothing goes down a drain.

You can now enjoy your water kefir beverage, exactly as it is. Many enjoy the taste more after it has been chilled in the fridge for a few hours, though. Read bellow to learn more about second fermentation.

Place the Water Kefir Grains in the coconut water. Cover the jar loosely and allow the Kefir Grains to culture the coconut water for 24-48 hours. Once the culturing process is complete, remove the Kefir Grains.

Note: Ideally Water Kefir Grains should be cultured in sugar water (1/4 c. Sugar and 1 quart water) for 24-48 hours in between batches of making Coconut Water Kefir. The sugar water will feed and refresh the Kefir Grains keeping them healthy long term.

After 24 hours of fermentation with just ginger and sugar, strain the kefir, take the liquid and add Tb. vanilla extract and 1 cinnamon stick per quart. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz! Serve cold with whip cream on top. Or add some scoops of caramel vanilla ice cream for a delicious float!

After 24 hours of fermentation with a slice of lime (instead of lemon), strain the kefir, take the liquid and add a half cup pineapple chunks per quart, squeeze in the lime juice and discard the lime slice. Let sit for another 24 hours on the counter, or 24-48 in the fridge.

After 24 hours of fermentation, strain the kefir, take the liquid and add cup mango (or similar tropical fruit juice) per quart. Add in cup raspberries. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz!

After 24 hours of fermentation, strain the kefir, take the liquid and add 1/2 cup purred strawberries and squeeze out the juice from the lemon into it. Add a couple whole strawberries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. If this is too tart, add in some sugar or honey at the end to taste.

After 24 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Mix in sugar to taste if desired.

Fermentation makes carbon dioxide as a natural byproduct. During the first fermenation, you cover the kefir with a coffee filter or cheese cloth, so that extra gas just escapes. Now, with the beverage sealed, the water will become carbonated, like a beer or fizzy soda. Many love that fizzy texture.

(Note: Be careful when opening the second fermentation. It will have a tendency to fizz and explode everywhere, like a shaken can of soda. Untwist the lid slowly, and maybe cover it with a towel as you do. Some say that the beverage sprays less when chilled in the fridge before opening, so you could try that, as well!)

The second fermentation is also the best time to add flavor to your kefir. You can add fruit, herbs or spices, juice, or just more sugar. Whatever you add will change the flavor of the beverage and give the culture something new to eat during the process.

Water Kefir Top FAQs

Many people taste their water kefir after 48 hours and think it is too sweet. Does that mean the grains are dead or defective? No. Keep in mind that water kefir is always a little sweeter than kombucha tea or milk kefir. Try putting the kefir through a second fermentation to make it more tart. (Do not leave the grains in for longer than 48 hours. Better to change the water regularly to keep the culture healthy.)

They need to rest! I would recommend that every 5-6 weeks let your grains rest in strong sugar water in sealed container in fridge for at least a week. Then when you take them out run them through several cycles to get them activated. This will help keep them healthy.