PREP: 5 minutes STAND: 24 hours

Kefir grains are clusters of bacteria and yeast held together by a polysaccharide (a big sugar molecule). When the grains use sugar in liquid (water or milk) to ferment, the result is a beverage filled with “good” probiotic bacteria.

Water Kefir

What You’ll Need

Mineral or spring water or boiled tap water*

Organic whole cane sugar or regular granulated sugar

Hydrated water kefir grains

How to Make It

1. For best results, follow the package directions on activating and/or hydrating the water kefir grains. Once the grains are activated, follow package directions for proportions of grains, sugar, and water. Cover containers with paper towels and secure with a rubber band. Let mixture stand at room temperature to ferment 24 to 48 hours. Strain through a plastic sieve, reserving grains. Reuse grains to make additional batches. Number of servings will vary.

Milk Kefir: In a clean glass jar combine 1 cup milk and 1 tsp. kefir grains. Cover with paper towels and secure with a rubber band. Let stand at room temperature 12 to 24 hours or until thickened (should be like pourable yogurt). Transfer milk kefir to a storage container and store in the refrigerator up to 2 days. Reuse grains to make additional batches.

*Recipe Note: For boiled tap water, in a pot bring 6 to 8 cups water to boiling. Boil, uncovered, 10 minutes. Cool completely.

To care for kefir grains: Store in a glass covered in milk or water in the refrigerator up to 7 days. To store water kefir grains for up to 14 days, store in the refrigerator in a glass, without liquid, drizzled with ⅛ tsp. molasses. For milk kefir, use ¼ tsp. sugar instead of molasses. To store for longer than 14 days, dehydrate the grains.

To dehydrate kefir grains: Pat grains dry; spread onto a tray lined with parchment paper. Let stand, uncovered, 2 days or until dry. For milk kefir, toss grains with dry milk powder. Place in an airtight storage container and chill up to 1 year. Rehydrate per original package directions.

To Rehydrate kefir grains: Add grains to sugar-water or milk per package directions, then ferment as directed. You may need to repeat the process two or three times before robust fermentation occurs.

Authentic kefir is made using live active grains. You can’t create milk or water kefir grains; find them at a health food store or a trusted online vendor.

1. Combine sugar and the water or milk in a clean glass jar. Add the kefir grains. Once sugar is dissolved, add hydrated grains according to package directions. Cover jar with a paper towel or clean cloth and a rubber band.

2. Once the water kefir is done fermenting, strain the grains through a plastic sieve. Plastic is best as the acid may leach minerals from metal sieves and utensils. No need to rinse the grains with water.