Here Kefir kitty kitty kitty
Not such a great name if you say it the ‘right way’ though. I am the poseur who pronounces it kuh-feer, all but shaming my beautiful/ ugly American friends. Still, those fabulous friends graciously shared some grains recently and I started making water Kefir for the family.
Water Kefir, Tibicos or Tibi refer to sugar kefir grains as opposed to dairy kefir grains. Their origin is hard to place as they seem to be quite worldly. Whether or not it came from a Mexican cactus, or from Russian sheep intestinal flora (ew! ewe!), what we are using now (and another good name for a pet) are SCOBY (Symbiotic Colony of Bacteria and Yeasts). They are similar to that which kombucha produces. The bacteria and yeasts build a protective protein and polysaccharide matrix in which they live and propagate – this is the actual grain, the internal structure of which contains lactobacilli. This culture is the motivating factor behind the desire to make and drink it for most people.
I have been experimenting with just how little sugar I can get away with using to ferment the brew. As of today, the recipe I use for a nourishing, probiotic filled, tasty and effervescent drink is as follows-
Ingredients
1/2 gallon well or spring water (do not use chlorinated)
1/2 cup water Kefir grains
1/4-1/2 cup sugar
a dozen or so raisins
* You can make less of course, but use the same amount of grains as you would for a 1/2 gallon. Also, I use coconut sugar – It works just as well as white with a slightly different taste. I suggest starting with white until the grains are thriving, then start to experiment.
Method
Combine ingredients in a 1/2 gallon ball jar with a filter and a ring (cheese cloth or a ppr towel w/ rubber band works) on top and leave at room temp for 48 hrs
Strain grains, discard fruit and decant liquid into 2 quart glass jars. Add whatever flavor additions that please you (like a drop of lemon EO or some grated ginger or fruit juice or coconut flakes) and cover with tight lids.
Allow the quarts to sit for another 24 – 48 hrs to taste at room temp –
Put in fridge for consumption.
Take grains and start the process over.
It may take a few weeks or more, but eventually the grains will multiply. You can dehydrate them, pass them on to friends or use them in a host of other recipes. Want some? I will happily share. If you are local – come get ’em. If not, I can send you some dehydrated.
If you want more information about these grains – these sites make me wonder why I am even blogging about them at all.
http://www.yemoos.com/faqwaprepandsup.html
http://users.chariot.net.au/~dna/kefirpage.html#intro
Kefir brew, tho unphotogenic, is a beautiful thing~
Dehydrated kefir grains – preserved just in case
Marla Bird
Scatter Seeds... 