Kefir Without Grains

[Nerio Cintron]

Tomake a mild tasting kefir, use 5-10g grains per litre of milk. Anything above this will give a stronger tasting kefir that will ferment more rapidly. Ensure your equipment is dishwasher clean, or has been washed in hot soapy water, and rinsed well before you start.

If you have a milk allergy you can substitute soya milk or coconut cream instead of dairy milk. Fermented foods can contain traces of histamine, which could be an issue if you have a severe histamine allergies.

If you are immunocompromised, have had recent gastric surgery, or have an underlying serious health condition please do check with your GP first before consuming. People with a dairy intolerance are often able to consume kefir as post-fermentation it has lower levels of lactose. IBS/IBD sufferers should try a couple of milliliters at first; it often helps with these conditions, but in some people may have the opposite effect. Trace amounts of alcohol could be present if a strong kefir is made.

Soya milk makes excellent thick kefir, and the grains will usually grow in this medium. Tinned coconut cream is a better choice than coconut milk, and gives a thick, tangy, almost yogurty consistency; choose an organic brand as these have no additives. How well they will survive a non-dairy lifestyle entirely depends on your own kefir grains and the microbes they contain. If you notice that they are not making kefir, or not growing much, try refreshing them in some dairy milk for a few days. With the exception of soya milk, which contains many short-chain peptides, health benefits of other milk alternatives have not yet been investigated.

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Since store-bought kefir is slightly pasteurized, using it as a starter culture for making kefir can yield inconsistent results. The pasteurization process can harm bacteria and microbes and may affect the balance of re-cultured kefir.

The most traditional and economical way to make kefir at home is using Milk Kefir Grains (or a Milk Kefir Starter Kit). While kefir grains do require a bit more maintenance, it is possible to slow down kefir production and make less kefir to better fit your lifestyle.

Kefir milk is a delicious and nutritious fermented drink that is rich in probiotics. It is made by fermenting milk with kefir grains, which are small gelatinous cultures filled with beneficial bacteria and yeast. However, obtaining kefir grains may not always be convenient or cost-effective. In such cases, You can still enjoy homemade kefir milk by using a simple method that does not require kefir grains.

Kefir milk is a fermented dairy product that has been consumed for centuries due to its numerous health benefits. It is made by fermenting milk with kefir grains or a starter culture. The fermentation process converts lactose (milk sugar) into lactic acid, resulting in a tangy and slightly effervescent drink. Kefir milk is known for its probiotic content, which promotes a healthy gut microbiome and may enhance digestion and immune function.

Before we Delve into the process of making kefir milk without kefir grains, let's take a moment to appreciate the benefits of consuming this nourishing beverage. Kefir milk offers a range of advantages, including:

Probiotics: Kefir milk is a rich source of live bacteria and yeast that can help support a healthy gut. These probiotics may improve digestion, boost immune function, and reduce the risk of certain gastrointestinal disorders.

Nutrient-rich: Kefir milk contains an array of essential nutrients, including calcium, protein, vitamin K2, and B vitamins. These nutrients are important for maintaining strong bones, supporting growth and development, and promoting overall health.

Easy to digest: The fermentation process in kefir milk breaks down lactose, making it easier to digest for individuals who are lactose intolerant. Additionally, kefir milk contains enzymes that aid in the digestion of proteins, further enhancing its digestibility.

Potential anti-inflammatory effects: Some studies suggest that kefir milk may possess anti-inflammatory properties, which could help reduce inflammation in the body and alleviate symptoms associated with conditions like arthritis and allergies.

Versatility: Kefir milk can be enjoyed on its own, added to smoothies, used in salad dressings, or substituted for buttermilk in recipes. Its tangy flavor adds an interesting twist to various dishes, making it a versatile ingredient in the kitchen.

Now that we understand the benefits of kefir milk, let's explore a simple and cost-effective method of making it without the need for kefir grains. In this method, we will be using store-bought plain kefir milk as a starter culture. Here's what you'll need:

Pouring the Milk: Start by pouring your preferred type of milk into a Glass or container. If you're using whole milk, it will yield a creamier kefir, while 1% milk will result in a lighter consistency.

Adding Store-bought Kefir Milk: Next, add a small amount of store-bought plain kefir milk to your container of fresh milk. The exact amount will depend on your taste preference and desired fermentation time. A general guideline is to use approximately 1/4 cup of kefir milk per quart of fresh milk.

Fermenting the Mixture: Cover the container with a tight lid and set it aside at room temperature. Allow the mixture to ferment for approximately 24 to 72 hours, depending on the desired taste and consistency. Be sure to give the container a gentle shake every 12 hours to aid in the fermentation process.

Testing and Adjusting the Taste: After the fermentation period, check the kefir milk for signs of proper culturing. Look for a thickened texture and a tangy taste. If the milk has thickened and cultured to your liking, it is ready to be consumed. However, if it is not yet to your desired taste, allow it to ferment for a little longer until it reaches the desired level of tanginess.

Separation: If your kefir milk separates into curds and whey during fermentation, it may be a sign of over-fermentation. To prevent this, reduce the fermentation time or refrigerate the kefir milk sooner.

Undesirable taste: If your kefir milk turns out too tangy or too weak in flavor, adjust the fermentation time accordingly. Longer fermentation will yield a stronger flavor, while shorter fermentation will result in a milder taste.

Mold growth: In rare cases, mold may develop on the surface of the kefir milk. This could be due to unclean equipment or improper storage conditions. If mold appears, discard the entire batch and thoroughly clean the container before starting a new one.

Making kefir milk without kefir grains is a simple and affordable alternative for enjoying the health benefits of this fermented drink. By following the step-by-step process outlined in this article, you can Create your own homemade kefir milk that is customized to your taste preferences. Remember to experiment with fermentation times and adjust the process according to your desired consistency. With regular consumption, kefir milk can contribute to a healthy gut microbiome and overall well-being. So, why not give it a try and experience the joy of homemade kefir milk?

Can you use artificial sweetener or vitamin-infused water with kefir?

Can you use kefir liquid as a starter (instead of the grains)?

Does it matter what water you use?

What about reverse-osmosis water?

What about well water?

What liquids can you ferment with kefir grains?

How can you convert water grains to kefir other liquids such as coconut or soy?

What can you do to encourage growth and proper fermenting in other liquids?

Can you add other things in with kefir while its fermenting?

Can you use artificial sweetener or vitamin-infused water with kefir?

Artificial sweetener does not work with water kefir. This is because it contains no calories or nutrients. The kefir grains simply have nothing to eat and live off. Vitamin-infused water or water brands like 'Smart Water' may or may not work with your grains. Water kefir thrives primarily on sugars and minerals and may even react negatively to vitamin-infused waters. Save some extra grains and test before trying something like this on your whole batch.

Can you use kefir liquid as a starter (instead of the grains)?

Kefir liquid actually also contains billions of bacteria and yeast that are effective at making more fermenting liquid if you add some fresh sugar or fruit juice and let sit out or in the fridge for atleast 24 hours. It will dilute and get weaker each time, so its best to start with freshly made kefir (from kefir grains) each time for the freshest and safest ferment. But this is a great option for fermenting other liquids or making a quick batch in a pinch (and to protect the grains themselves from harmful fruit juices that could hinder their growth).

Does it matter what water you use?

Water is one of the crucial ingredients for water kefir. What water you use will make a difference. Since most of us don't have the equipment to test what is in our water, let alone on a day-to-day basis, this usually requires some experimenting. Water kefir generally prefers a nutritious highly mineralized water (also called hard water, or mineral water / spring water if its from a bottle). Soft water, filtered water, carbon-activated, ionized or otherwise altered water does not seem to encourage the same amount of growth or vitality in our observations. Reverse osmosis water has in most of our observations led to eventual kefir grain death even. It just doesn't contain enough of the various and vital minerals found in normal tap, spring or mineral water. Also, chlorine can be an issue and should be avoided if possible. To remove some of the chlorine you can let your water set out (without a lid) and it will evaporate in about 24 hours. Some forms of chlorine such as chloramine won't dissipate as easily. If you are unsure what your tap water contains, contact your local water facility for details.

What about reverse-osmosis water?

Reverse osmosis water has in most of our observations led to eventual kefir grain death even. It just doesn't contain enough of the various and vital minerals found in normal tap, spring or mineral water. It is what we like to call 'processed' or 'refined' water, basically an empty water devoid of its normal nutrients and properties, much like white sugar is compared to whole cane sugar. It's an unbalanced and empty nutrient.

What about well water?

Water Kefir grains typically love well water as it is usually high in good minerals - usually much more minerals than you find in a typical spring water bottle. We have exclusively used only well water for our water kefir grains for many years now. Sometimes, well water can have some interesting things in it or too much iron, but most will generally provide good water for your water kefir grains. If you are concerned about harming the grains, have your well water tested for contaminants or compare to store-bough spring or mineral water.

What other liquids can you ferment with kefir grains?

Fruit juices are the usual medium for experimentation with excess kefir grains. After a couple times of fermenting, they will typically become discoloured, get 'white specks' or a filmy coating, and may start to disintegrate or stop performing. Kefir d'uva is simply kefir grains in grape juice - which make for a delicious drink, but it usually is not sustainable. You will want to keep a separate traditional batch going in case these die. You can also try fermenting canned fruit (which has its own sugars and juice in the can - simply add water and use a can of lychees, pineapple or peaches for example). It may be possible to ferment all forms of mammalian milk (mare, goat, sheep, cow, buffalo, camel etc), however milk kefir grains are obviously more adept to do this. Some people with cancer have even experimented fermenting human milk as a medicinal therapy. Coconut water is one of the most liquids to ferment with water kefir grains. You can also try to ferment other mediums such as coconut milk, soy milk, rice milk, or almond milk. You may try tea (along with your regular ratio of sugar and water) too. To convert your grains to handle a new liquid you will have to convert the grains gradually and keep some on back-up in case they fail to thrive.

How can you convert water grains to kefir other liquids such as coconut or soy?

Converting grains is a patient process of trial and error. It is best to mix the two mediums for awhile if possible, letting the grains get acquainted with the new liquid, while still having access to some of its familiar liquid (for example, if you usually ferment with sugar-water and want to switch to soy, mix in half sugar-water, half soy milk for a week or two). You can gradually taper the grains off of their previous medium and see if they continue to ferment and grow in their new one. Some grains will just refuse to grow, but will still produce a kefired product. This is ok, just make sure that you have some backup grains or even some that you are maintaining in a liquid that they do grow in. It is actually quite common for kefir grains to be able to produce a kefir, but are not able to grow and reproduce in it. It is also a good idea to sometimes 'refresh' your grains by giving them some of their original sugar-water mix every month or so just to increase the likelihood that they will maintain their strength and health in their other liquid (though this is not always necessary - some people have had great success doing just purely soy etc - just watch your grains and adjust to their needs). If you need to have the other liquid (rather than sugar-water) and your grains seem to struggle, you will mostly likely have to keep a 'mother source' in the traditional sugar-water, creating new healthy grains that you can continuously use in the new liquid and dispose of. This requires more work, but is an option if all else fails. You can also use kefir liquid (from kefir fermented in sugar-water) instead of grains to ferment other liquids. Simply put in about 25-50% kefir into the liquid of choice and let sit out for 12-24 hours at room temperature. There are enough bacteria and yeast within kefir itself to properly ferment. We do not recommend trying this with store-bought kefir, since it may not contain enough cultures to safely ferment at room temperature.

What can you do to encourage growth and proper fermenting in liquid-alternatives?

Sometimes water grains will take to another liquid, and sometimes they won't. If it looks like your grains need a little encouragement, there are a few options. You can include a couple more ingredients to help boost its health and growth, such as barley or rice malt extract (available from brewing stores and sites), or a sweetener such as raw cane sugar (Rapunzel makes a nice one) or some fresh fruit juice from an acidic fruit (such as grape juice, apple juice, lemon orange or lime juice, tropical juices such as pineapple, kiwi, mango or papaya). You can also go with just adding a little bit of sugar-water 10%-50%) if that is not an issue. If the grains refuse to ferment in your liquid-alternative, then it may be best to continue to ferment your grains in their native sugar-water, and then simply take a cup or two of the finished kefir and add it to your liquid-alternative. This finished kefir, even without the grains, is powerful enough to properly ferment. This way your grains themselves are never in contact with your other liquid, and continue to grow and thrive in their traditional medium, while at the same time producing a starter you can use in the other liquid. This means there would be a minor amount of sugar-water liquid-alternative kefir, but it is another option if the sugar-water is not a concern.

Can you add other things in with kefir while its fermenting?

Yes, (besides the usual dried fruit and lemon) but experiment carefully as some things may hinder or even harm the grains (some foods contain natural antibacterial properties, such as grapefruit and raw honey). Dried fruits are better tolerated than fresh fruits. You may be able to do fresh bananas, fresh carrots or fresh ginger though. And possibly fresh figs, coconut meat or dates if you have access. Some fruits, like raspberries, will dye your grains and may irritate them as well (especially fresh fruits because of the active enzymes and acids in them). Juice is also best to use as a flavor enhancer after you have strained the grains out for the same reason. You can just as easily add the desired ingredients or flavors after you have strained the grains out, and then let the kefir sit for 12-48 hours before consuming. Adding mangos, vanilla beans or raspberries are some of our favorite secondary ferment flavors (for milk and water kefir)!

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